Cranberry Almond Broccoli Salad

A creamy broccoli salad with cranberry and almond accents - perfect for potlucks and family gatherings!

Servings

Calories 504kcal

Author Sara

In a bowl, combine the cranberries, almonds, broccoli, cheese, onion and bacon.
In a separate bowl, whisk together the mayonnaise, lemon juice, vinegar, sugar, salt and pepper.
Pour the dressing over the salad, combine until fully coated.
Refrigerate at least one hour before serving.

Toast Almonds for Enhanced Flavor: Toasting the slivered almonds before adding them to the salad can intensify their nutty flavor and add a satisfying crunch. Simply spread the almonds in a single layer on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they turn golden brown and fragrant. Allow them to cool before adding them to the salad for maximum flavor impact.
Balance Sweetness and Tanginess: Adjust the sweetness and tanginess of the dressing to suit your taste preferences. If you prefer a sweeter salad, you can increase the amount of sugar in the dressing. Conversely, if you prefer a more tangy flavor, you can add a splash of extra red wine vinegar or lemon juice. Taste the dressing before pouring it over the salad, and adjust the ingredients accordingly to achieve the perfect balance of flavors.
Allow Time for Flavors to Develop: For the best flavor, refrigerate the salad for at least one hour before serving. This allows the flavors to meld together and develop, resulting in a more cohesive and delicious dish. Additionally, the chilling time helps to slightly soften the broccoli florets, making them more palatable while still retaining their crispness. Serve the salad chilled for a refreshing and satisfying side dish.