Cranberry Almond Broccoli Salad

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Here’s a recipe for a little something different to do with your salad:  Cranberry Almond Broccoli Salad

Cranberry Almond Broccoli Salad

Salad is a common occurrence at my house.  We usually make a green salad every which way to go with our meals, but even that can get a little boring at times.  I found myself in barbecue-with-friends situation the other day.  “I’ll bring the salad!” I offered.  I thought someone else would probably make the classic green salad, so I decided on a broccoli salad instead.

Cranberry Almond Broccoli Salad Recipe

I’ve actually made a couple of different broccoli salad recipes in my time as RecipeGirl (scroll under the recipe below to see my other versions), but since I like to make new things… I dug around on the internet for some new ideas.  This idea comes from Cooking Light– though I changed it up greatly to create my own version.

Cranberry Almond Broccoli Salad Recipe - from

The salad is tossed lightly in a mayo-sour cream based dressing, but I’d say the flavor highlights in this one are the dried cranberries, toasted almonds and crispy prosciutto.

It’s a good salad recipe to share with friends!

Cranberry Almond Broccoli Salad

Yield: About 8 servings

Prep Time: 20 minutes

Cook Time: 3 minutes

  • 1/4 cup finely chopped red onion
  • 2/3 cup mayonnaise (light is ok)
  • 3/4 cup sour cream (light is ok)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 cups coarsely chopped broccoli florets (about 3 good-sized crowns)
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup dried cranberries
  • 6 slices prosciutto, fried in a pan until crisp; crumbled
  1. Soak red onion in cold water for 5 minutes, drain.
  2. To prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, vinegar, honey, salt and pepper.
  3. Place the broccoli in a large bowl.  Drizzle the dressing on top and toss well to coat the broccoli.  Sprinkle in the onion, almonds, cranberries and prosciutto.  Toss gently to mix in.
  4. Cover the bowl with plastic wrap and chill for at least 1 hour before serving.
SOURCE: (adapted loosely from Cooking Light)

Here are a few more broccoli salad recipes you might enjoy:

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Lori Lange of Recipe Girl

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  • Kelly wrote:

    We are always looking for new ways to change up our salads too and broccoli salad is a favorite. This looks SO delicious and I can’t wait to try it soon!

  • Montana wrote:


  • Anna @ Crunchy Creamy Sweet wrote:

    I always add cranberries to our broccoli salad! This looks so good and I wish I had a big bowl of this deliciousness right now!

  • averie @ averie cooks wrote:

    I saw this recipe in Cooking Light and because I love broccoli salad SO MUCH, I almost made it. But got sidetracked. And now…I have to make it. Thank you for the beautiful inspiration!