Creamy Broccoli Crunch Salad with Cranberries & Pecans

A fresh, crunchy salad made with broccoli, cabbage, carrots, dried cranberries, and toasted pecans tossed in a creamy sweet-tangy dressing.

Ingredients — 6 servings

Salad

4 cups fresh broccoli florets, cut into small pieces
2 cups shredded green cabbage
1 cup shredded carrots
½ cup dried cranberries
½ cup pecans, roughly chopped
¼ cup red onion, finely diced
2 tbsp fresh parsley, chopped

Creamy Dressing

½ cup mayonnaise
¼ cup plain Greek yogurt
2 tbsp apple cider vinegar
1½ tbsp honey
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
1–2 tbsp water or milk, if needed to thin

Instructions

Prepare the broccoli: Wash and dry the broccoli thoroughly. Cut the florets into small, bite-sized pieces.
Prepare vegetables: Add broccoli, shredded cabbage, carrots, red onion, and parsley to a large bowl.
Toast the pecans: Place pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Cool completely.
Make the dressing: Whisk mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, pepper, and garlic powder until smooth and creamy.
Combine: Pour the dressing over the vegetables and toss thoroughly.
Add the dried cranberries and cooled pecans.
Chill: Cover and refrigerate for at least 30 minutes. For the best flavor, chill for 1–2 hours.
Toss again just before serving. Add a little extra dressing if needed.

Nut & Allergen Information

Contains:

Tree nuts: pecans

Does not naturally contain:

Peanuts
Almonds
Cashews
Walnuts
Pistachios
Eggs, unless your mayonnaise contains egg
Gluten, provided all packaged ingredients are certified gluten-free

Nut-free version:
Simply omit the pecans. For extra crunch, use roasted sunflower seeds or pumpkin seeds if those are safe for your dietary needs.

Important: If preparing this for someone with a serious nut allergy, check every packaged ingredient for “may contain” or shared-facility warnings, especially mayonnaise, dried cranberries, yogurt, mustard, and packaged toppings.

Quick Q&A

Can I make it without mayonnaise?
Yes. Use extra Greek yogurt or a mixture of Greek yogurt and sour cream.

Can I use frozen broccoli?
Fresh broccoli gives the best crunch. If using frozen, thaw completely and drain very well before adding.

Can I use raisins instead of cranberries?
Yes. Raisins, golden raisins, or chopped dried apricots work well.

Can I use sunflower seeds instead of pecans?
Yes, especially for a nut-free version.

Can I make it ahead?
Yes. Refrigerate for up to 24 hours for the best texture. Add the pecans shortly before serving to keep them crunchy.

Why is my salad watery?
Excess moisture from washed vegetables can thin the dressing. Dry the broccoli and cabbage thoroughly before mixing.

Can I make it dairy-free?
Yes. Replace Greek yogurt with a dairy-free plain yogurt.

Can I make it egg-free?
Yes. Use an egg-free mayonnaise.

Is it vegetarian?
Yes, as long as the mayonnaise and other packaged ingredients meet your dietary requirements.

Best serving temperature: Chilled. The flavors become noticeably better after resting in the refrigerator.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.