Broccoli Salad with cranberry


Remember the broccoli salad you always had as a kid… it had raisins and bacon… probably out of your mom’s Best of Bridge cookbook? It was really heavy with a sour cream dressing and appeared at every pot luck you went to from 1986-1992. Well, here is an updated version! It has cranberries for sweetness and a little liquid smoke for nostalgia.


4 cups broccoli florets, chopped into bite sized pieces

1/3 cup red onion, diced

1 apple, cored and chopped

1/2 cup red or green seedless grapes, sliced in half

1/4 cup dried, sweetened cranberries, chopped

1/4 cup sunflower or pumpkin seeds, roasted, salted


1/3 cup vegan mayo (can use regular, if desired)

1 1/2 tbsp apple cider vinegar

2 tsp maple syrup

1/2 tsp liquid smoke (optional)

1/4 tsp onion powder

1/4 tsp garlic powder

Salt and pepper to taste

  • Whisk the dressing ingredients in a small bowl and set aside.
  • Prep the broccoli, onion and add to a salad bowl. Add all the chopped components.
  • Add dressing. Cover and chill in the fridge to allow flavors to combine.
  • Can be kept in the fridge, covered, for up to three days.

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