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.
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Vegetarian Version
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).
Can this be made ahead?
If you want to make this more than an hour or two ahead of time, say for tomorrow. Absolutely this can be made ahead, but, with an asterisk.
Make the veggie salad part and mix it all together. You can store it in a Tupperware or something with a nice tight fitting lid. Or cover it with plastic wrap. If you want, pop all those veggies in a ziptop bag.
Then, stir up and store the dressing separately. I love keeping the dressing in a mason jar.
When you’re ready to serve, simply toss the two together in a pretty dish. It’s perfect for a holiday family dinner like Thanksgiving or Christmas. It’s great for the office potluck.
I mean, it’s healthy, easy to make, doesn’t require an oven. And, it’s delicious!
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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 Kosher 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.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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