Cranberry Pecan Broccoli Salad – so delicious and so healthy. You might just want to make a double batch!
One of my most popular recipes on the blog is the Cranberry Pecan Chicken Salad. Which always makes me laugh, because it’s mostly a vegetarian blog. And I’ve never actually tasted that salad. Though my husband tells me it’s really delicious!
I’ve gotten many comments on the chicken salad, from adding chopped apple or grapes to making it vegan. But everyone tells me they love that salad. I guess it’s quite the family tradition.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Well, I finally decided to make my own vegetarian version, using broccoli instead of chicken.
The Cranberry Pecan Broccoli Salad could easily be made vegan by using Vegenaise vegan mayo. But I do love sour cream so I thought I’d start with that (and I’m not a big fan of mayo).
I remember the first time I tried a broccoli salad. Someone had brought one to a work potluck, and I thought it was delicious! Lightly sweet, but with all that healthy broccoli. And, of course the creamy dressing. Yum!
This salad is great when made ahead as well, so it’s perfect for parties. I plan on making it for the Easter potluck this year. Everyone will love it!
How to toast pecans:
Preheat the oven to 350° F. Place pecans in a single layer on an ungreased rimmed baking sheet, and bake 5 to 10 minutes, until they’re fragrant and golden brown. Remove from pan to cool.
I like to crush the pecans with my hands after they’ve cooled from the oven. Just take a handful and work them a bit to get a coarse chop. Of course, you can chop with a knife if you prefer. Or even buy pecan pieces (they are usually cheaper).
Let’s connect
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Cranberry Pecan Broccoli Salad Recipe
Cranberry Pecan Broccoli Salad
Ingredients
- ¼ cup chopped red onion
- ½ cup sour cream
- 2 teaspoons maple syrup
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 3 cups broccoli florets
- 2/3 cup toasted pecans coarsely chopped
- ½ cup dried cranberries
Instructions
- Soak chopped red onion in cold water while you prepare the rest of the salad.
- Combine sour cream, maple syrup, salt, & pepper in a small bowl, and set aside. Place broccoli florets, pecans, and cranberries in a large bowl. Drain red onion, and add it to the bowl with the broccoli mixture. Drizzle the sour cream dressing over the veggies, and toss to mix the veggies so they are all covered with dressing. Cover and chill 1 hour before serving.
