Cranberry Almond Broccoli Salad


Nothing says “cookout” to me like Cranberry Almond Broccoli Salad does. Broccoli salad is hands-down one of my favorite side dishes to make for or bring to a cookout. I love that the heart of the salad is a vegetable–a win over typical potato, pasta, and macaroni salad. Unfortunately, most grocery store versions of broccoli salad are packed with sugar and harmful oils. Cranberry Almond Broccoli Salad is a healthy and delicious alternative to store-bought versions. Plus, it holds up well overnight–great if you want to make it a day ahead. I hope you enjoy this recipe as much as we do!

Cranberry Almond Broccoli Salad
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Serves: 8
Prep Time: 5
Cook Time: 10 minutes
Total Time: 15 minutes


  • 1/4 cup red onion, finely chopped
  • 1/3 cup avocado oil-based mayonnaise
  • 3 tablespoons 2% or higher plain Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon 100% pure honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups broccoli florets, coarsely chopped
  • 1/3 cup slivered almonds
  • 1/3 cup dried cranberries
  • 4 center-cut bacon slices, cooked and crumbled


  1. Soak red onion in water for 5 minutes; drain.
  2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Toss dressing with red onion, broccoli, slivered almonds, dried cranberries, and bacon.
  3. Cover and chill for at least 1 hour before serving. Chilling 4-6 hours will yield better taste.


Vegetarian: Omit bacon.

Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!


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