Broccoli Cranberry Salad

Make Broccoli Cranberry Salad today, toss crisp broccoli and apple with a creamy poppy-seed dressing for a bright crowd-pleaser.

Ingredients

• 8 cups broccoli florets
• 4 green onions (sliced, or ¼ cup red onion)
• ½ cup dried cranberries
• 1 granny smith apple (diced)
• 2 teaspoons fresh lemon juice
• ⅓ cup chopped pecans (optional)
• 1 cup mayonnaise
• ⅓ cup sour cream
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon granulated sugar
• 1 teaspoon poppy seeds
• salt and black pepper (to taste)

Instructions

Step 1: Whisk the dressing until smooth

Combine the mayonnaise, sour cream, apple cider vinegar, fresh lemon juice, granulated sugar, poppy seeds, and a good pinch of salt and black pepper in a small bowl. Whisk steadily until the dressing is smooth, glossy, and evenly emulsified — you want a creamy coating that will cling to broccoli and apple pieces. Taste and adjust the salt and lemon balance so the dressing is bright but still rich.

Step 2: Brighten the apple

Dice the Granny Smith apple into small, crunchy cubes and immediately toss them with the fresh lemon juice so they stay crisp and won't brown. Let the lemon juice sit with the apple for a minute as you get the rest ready; this keeps the apple snappy and adds a clean zesty note that will pop against the creamy dressing.

Step 3: Combine and toss everything together

Place the prepared broccoli florets, sliced green onions, dried cranberries, and chopped pecans (if using) in a large mixing bowl. Add the lemon-treated apple, then pour in enough dressing to coat everything lightly but thoroughly. Using a large spoon, fold and toss until each floret and apple cube is evenly coated in the speckled, creamy dressing and the poppy seeds are distributed throughout.

Step 4: Chill and finish

Transfer the tossed salad to a serving bowl (same bowl shown in the next panel) and refrigerate for at least one hour to let the flavors meld and the dressing set slightly. Serve cold, garnished simply with a few extra cranberries, chopped pecans, and a lemon wedge on the side.

Notes

• Toss apples immediately with lemon to prevent browning.
• Start with less dressing and add to taste to avoid overdressing.
• Toast pecans briefly to enhance flavor before adding.
• Keep dressing separate if preparing more than 2 hours ahead.
• Serve chilled and toss again before plating for best texture.