Cranberry-Broccoli Salad

Barbara Pace


This salad is a lighter version of the mayonnaise, sugar, and bacon heavy broccoli salad we used to make. I sometimes use almonds, pecans or walnuts instead of the sunflower seeds. You can substitute raisins for the cranberries, but it won't have that little kick of tartness that really perks up the taste of the salad.


☆☆☆☆☆ 0 votes

6 - 8
30 Min
No-Cook or Other


  • 1/4 c
    finely chopped red onion
  • 1/3 c
    hellman's light mayonnaise
  • 3 Tbsp
    2% reduced-fat greek yogurt
  • 1 Tbsp
    cider vinegar
  • 1 Tbsp
  • 1/4 tsp
  • 1/4 tsp
    freshly ground black pepper
  • 4 c
    coarsely chopped broccoli florets
  • 1/3 c
    sunflower seeds, toasted
  • 1/3 c
    reduced-sugar dried cranberries
  • 4 slice
    center-cut bacon, cooked & crumbled

How to Make Cranberry-Broccoli Salad


  1. Soak red onions in cold water for 5 minutes; drain
  2. Combine mayonnaise, yogurt, vinegar, honey, salt & pepper in a large bowl.
  3. Add broccoli, onions, sunflower seeds, cranberries and bacon.
  4. Cover and chill at least 1 hour before serving. The salad gets better as it sets.

Printable Recipe Card

About Cranberry-Broccoli Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy

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