Want Thanksgiving flavor that crackles with crunch and doesn’t require a master’s degree in time management? This Easy Thanksgiving Broccoli Cranberry Salad is your new sidekick. It’s bright, zippy, and somehow still calm enough to hang out with the pumpkin pie.
Thanksgiving sides can feel like a homework assignment—lots of effort, questionable sogginess, and the fear that your plate will look like it lost a basketball game with the gravy boat. That’s why this salad is a breath of fresh air.
Not this one. It comes together in minutes, stays crisp, and travels well to potlucks without turning your kitchen into a salad kindergarten Project Runway. The broccoli stays brave, the cranberries pop with sweetness, and the dressing ties it all together like a tidy bow on a microwave dinner.
Grab a few fresh broccoli crowns, a handful of dried cranberries, and a fridge full of pantry staples, and we’ll turn them into a bright, tangy salad that even your aunt will compliment (she’ll pretend she didn’t notice you juggling condiments, but we’ll pretend she meant it).
Contents
Equipment
Must-haves:
- Mixing bowl
- Sharp knife
- Cutting board
- Whisk or small whisk
- Measuring cups and spoons
- Large serving bowl
Nice-to-haves:
- Mandoline slicer (for ultra-thin onion slices)
- Salad tongs
- Silicone spatula for folding everything together
Ingredients
- 2 cups broccoli florets
- 1 cup dried cranberries
- 1/2 cup red onion, thinly sliced
- 1/2 cup toasted sunflower seeds
- 1/2 cup feta cheese, crumbled
- For dressing: 1/2 cup plain Greek yogurt
- 2 tablespoons light mayonnaise (optional)
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Optional add-ins: a pinch of orange zest for brightness or chopped apples for extra crunch. If you’re dairy-free, swap feta for a crumbly vegan cheese or omit it altogether—the dressing is friendly to substitutions.
What you need to know: broccoli can be raw for extra bite, or lightly blanched for a softer texture. Your call—your salad, your rules.
Instructions
- Prep the broccoli: rinse, trim, and cut into bite-sized florets. If you like a little tenderness, give them a quick 1-minute blanch in boiling water, then shock in ice water to keep that vibrant green.
- Toast the seeds: place sunflower seeds in a dry skillet over medium heat. Stir often until they’re fragrant and lightly browned, about 3–5 minutes. Remove from heat and set aside.
- Make the dressing: in a small bowl, whisk together Greek yogurt, mayonnaise (if using), honey, apple cider vinegar, Dijon mustard, salt, and pepper. The mix should be creamy with a subtle tang—like a friendly hug from a salad.
- Combine the crunch: in a large bowl, add broccoli, cranberries, and red onion. Toss lightly to distribute the colors like a holiday confetti cannon.
- Add feta and seeds: sprinkle crumbled feta over the top, then fold in the toasted sunflower seeds. The salad will start looking like a party in a bowl.
- Dress it up: pour the dressing over the salad and toss until everything is coated. If you’re feeling extra, reserve a few seeds to sprinkle on top as a garnish—because presentation matters, even when you’re wearing oven mitts.
- Chill and serve: refrigerate for 20–30 minutes to let the flavors mingle. Serve cold or at room temperature for a crisp, refreshing side.
That’s the catch: it tastes even better if it has a little time to soak up the flavors. Don’t rush the crunch—give it a moment to mingle like old friends at a holiday party.
Tip: if you’re feeding a crowd, you can double the dressing and keep it on the side so guests can top as they please. It sounds fancy, but it’s really just smart planning and a spoonful of joy.
Good to Know
This salad is a crowd-pleaser because it hits all the right notes: crisp broccoli, tart cranberries, creamy-yogurt dressing, and a salty-sweet finish from feta. It’s the side dish equivalent of a high-five for your taste buds.
Make-ahead tip: stir the dressing separately and combine just before serving if you’re short on fridge space. You’ll still get the crunch without the soggy guesswork.
Tips
- Make dressing in advance and refrigerate; bring to room temp before tossing with salad.
- Toast seeds until fragrant for maximum crunch; don’t skip this step or you’ll miss the party’s loudest crunch.
- Add diced apples or a splash of orange juice for a citrusy twist if you’re bored with tradition.
Serving suggestions
Pair this salad with your roasted turkey, stuffing, or even a simple baked salmon for a balanced plate that looks as good as it tastes. It’s bright, refreshing, and humane to your oven’s workload—no drama, just delicious.
