Cranberry Almond Broccoli Salad

Cranberry Almond Broccoli Salad - Bitz & Giggles

This past week and weekend have been quite emotional. My husband, Josh, lost his Grandpa Ronnie unexpectedly early last week. We’ve spent the last several days with family and friends, attending services, remembering the good times and just leaning on one another for support and strength. I’ve been “unplugged” from the computer and my blog, and it’s been a bit strange trying to get back into my normal routine again.

When something like this happens in the family, the world kind of just stops and you just focus on your loved ones. I feel like it’s going to take me a little while to get back into the swing of things, but at the same time, you all are important to me as well and I can’t leave you hanging without a new post any longer!

This Cranberry Almond Broccoli Salad was actually a dish I put together for a dinner at one of our friend’s houses this weekend. They invited us over and it was a nice distraction from all that has happened the last several days. This creamy and fresh broccoli salad with cranberry and almond accents is perfect for potlucks and family gatherings!

Broccoli Almond Salad

Cranberry Almond Broccoli Salad
A creamy broccoli salad with cranberry and almond accents - perfect for potlucks and family gatherings!
  • ¼ cup slivered almonds
  • ½ cup dried cranberries
  • ½ cup crumbled bacon pieces
  • 1¼ cups shredded cheddar cheese
  • 3 cups fresh chopped broccoli
  • ½ large red onion, chopped
  • ¼ cup white sugar
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • ¼ cup red wine vinegar
  • ⅔ cup mayonnaise
  1. In a bowl, combine the cranberries, almonds, broccoli, cheese, onion and bacon.
  2. In a separate bowl, whisk together the mayonnaise, lemon juice, vinegar, sugar, salt and pepper.
  3. Pour the dressing over the salad, combine until fully coated.
  4. Refrigerate at least one hour before serving.
Nutrition Information
Serving size: 12 Calories: 193 Fat: 15g Saturated fat: 4g Unsaturated fat: 10g Carbohydrates: 11g Sugar: 9g Sodium: 266mg Fiber: 1g Protein: 5g Cholesterol: 18mg


  1. My condolences again to you and your family. Cooking is always a way for me to slow down and relax. I’m so glad you were able to take some time and spend it with friends and get your mind off of everything 🙂 and this salad looks positively delicious! Can’t wait to make it!

    • Serene, you are too sweet. Thank you so very much. When something like this happens, your family and closest friends are the ones who get you through! Thanks again for the kind words!

  2. This looks fabulous! Thanks for linking up with What’s Cookin’ Wednesday!

  3. Congratulations!! Your recipe has been featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.

  4. I think I will try this but substitute Stevia for the sugar and plain yogurt for the mayonnaise.


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