Cranberry Broccoli Salad with Bacon and Cashews

Name: Broccoli Cranberry Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb bacon (chopped); 1 cup onion (diced); ½ tsp salt (+/-, to taste); 1 tsp black pepper (+/-, to taste); 1 tbsp garlic (miced/grated; 1 tsp granulated ); 2½ lbs broccoli (chopped/florets; (2-3 lbs)); ⅛ tsp granulated sugar ((optional)); 1 cup low-sodium chicken broth; 1½ cups cashews; 1½ cups dried cranberries (sweetened or not); 3 tbsp lemon juice ((1 lemon))

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Cranberry Broccoli Salad with Bacon and Cashews is a warm, savory twist on the classic broccoli cranberry salad that comes together in just 30 minutes. Forget the mayo and raw florets. This version steams tender-crisp broccoli in a Dutch oven with crispy bacon, tart dried cranberries, crunchy cashews, and a bright lemon finish.

Looking for more side dish ideas? Give our Dutch Oven Steamed Corn or Skillet Baked Beans and Bacon a try. On the lighter side, you could whip up our Skillet Roasted Asparagus in no time.

Close-up of cranberry broccoli salad with bacon and cashews served in a white bowl

Quick Look at this Recipe

✅ Recipe Name: Cranberry Broccoli Salad with Bacon and Cashews
🕒 Ready In: 30 minutes (15 prep, 15 cook)
👪 Serves: 6 people
🥣 Main Ingredients: broccoli, bacon, dried cranberries, cashews, lemon juice, chicken broth
📖 Dietary Info: Gluten-free, dairy-free
⭐ Why You'll Love It: A warm, savory twist on broccoli cranberry salad with zero mayo and all the crunch.

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Quick Look at this Recipe
Why You'll Love This Broccoli Cranberry Salad
What Makes This Broccoli Salad Different
Ingredients You'll Need
How to Make this Recipe
Variations
Expert Tips
What to Serve With This Broccoli Cranberry Salad
Storage and Reheating
Frequently Asked Questions
More Delicious Side Dish Recipes
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Why You'll Love This Broccoli Cranberry Salad

No mayo, no fuss. Unlike traditional broccoli salads, this version uses a simple lemon and broth finish. Light, bright, and clean.
Ready in 30 minutes. Prep takes longer than cooking. The broccoli steams in just 4 minutes.
The texture combination is addictive. Crispy bacon, crunchy cashews, chewy cranberries, and tender-crisp broccoli in every bite.
Holiday-worthy but weeknight-easy. Fancy enough to bring to Thanksgiving, simple enough for a Tuesday.

What Makes This Broccoli Salad Different

Most broccoli cranberry salads are cold dishes with raw florets tossed in a creamy mayo dressing. This one takes a completely different approach. You cook the broccoli in a Dutch oven with bacon and chicken broth, keeping the florets vibrant green and tender-crisp instead of raw and tough.

The lemon juice adds brightness without the heaviness of a mayo-based dressing. If you enjoy warm broccoli salad with real depth of flavor, this is the recipe you have been looking for.

The optional pinch of sugar is not for sweetness. It helps stabilize the chlorophyll in the broccoli, keeping it vibrant green even after steaming. A tiny amount goes a long way.

Ingredients You'll Need

Ingredients for broccoli cranberry salad: bacon, broccoli, dried cranberries, cashews, lemon, onion, broth, and seasonings with a cast iron Dutch oven

Here is what you will need to pull this broccoli cranberry salad together. Most of these are pantry staples or a quick grocery store grab.

Broccoli (2.5 lbs): Fresh florets work best. Frozen will do in a pinch, but you will need to adjust the steam time down by about a minute.
Bacon (1 lb): Thick-cut renders better. Chop it before cooking for more even crispiness.
Cashews (1.5 cups): Whole or halved. Toasting them first adds deeper flavor, but they are great straight from the bag too.
Dried cranberries (1.5 cups): Sweetened or unsweetened, your call. Both work.
Lemon juice (3 tbsp): Fresh only. Bottled lemon juice tastes flat and will not give you the same bright finish.
Chicken broth (1 cup): Low sodium. The broth steams the broccoli and adds a layer of savory depth you will not get from water.

For the full amounts and measurements, see the recipe card below.

How to Make this Recipe

For the complete step-by-step cooking instructions, scroll down to the recipe card below.

Chopped bacon and diced onions cooking in a cast iron Dutch oven

Step 1: Cook the bacon and onions. Get your Dutch oven screaming hot and cook the chopped bacon and onions together. Chop your bacon before tossing it in for more even rendering.

Salt, pepper, and garlic added to bacon and onions in the Dutch oven

Step 2: Season. Once the bacon and onions are about halfway cooked, toss in your salt, pepper, and garlic. If the bacon is not rendering enough fat, add a pat of butter or splash of olive oil.

Broccoli florets added to the bacon and onion mixture in the Dutch oven

Step 3: Add the broccoli. Drain any excess bacon fat, toss in the broccoli florets, and sprinkle with the optional sugar to keep them vibrant green.

Chicken broth being poured over broccoli, bacon, and onions in the Dutch oven

Step 4: Steam. Pour in the broth, stir, cover, and steam for about 4 minutes. The broccoli will be cooked but firm. For softer broccoli, steam 5 minutes instead.

Cashews and dried cranberries added to the steamed broccoli in the Dutch oven

Step 5: Add cashews and cranberries. Remove from heat, stir in the cashews and cranberries, replace the lid askew, and let sit for 3 to 5 minutes.

White bowl filled with cranberry broccoli salad with bacon and cashews

Step 6: Finish and serve. Taste for seasoning, add more salt or pepper if needed. Finish with fresh lemon juice, stir, and serve immediately while warm.

Variations

Add 8 oz of sliced mushrooms while cooking the bacon and onions.
Swap cashews for walnuts, almonds, pecans, or peanuts. Sunflower seeds work as a nut-free option.
Use red onion instead of yellow or white for a sharper bite.
Chill it and serve cold as a traditional broccoli cranberry salad. The flavors meld beautifully either way.
Add crumbled feta or shaved parmesan for a cheesy finish.
Make it vegetarian: skip the bacon, use vegetable broth, and sauté the onions in butter.

Expert Tips

Use a 4-quart Dutch oven or larger. Any smaller and the broccoli overflows. Not in a good way.
Let the bacon render for a full minute before adding onions. This gets the fat going and gives you a crispier result.
Cut broccoli into uniform florets. Even sizes mean even steaming. Nobody wants one mushy piece next to a raw one.
Do not skip the sugar. It is not for sweetness. That tiny pinch keeps the broccoli vibrant green by stabilizing the chlorophyll during steaming.
Serve immediately. The broccoli continues to soften as it sits. If you are making it for a potluck, undercook slightly and it will hold up better during transport.

What to Serve With This Broccoli Cranberry Salad

This broccoli salad with bacon and cranberries pairs well with just about any main course. It is right at home next to a holiday roast or a simple weeknight protein. Here are a few of our favorites.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The broccoli will soften slightly, but the flavors hold up well.

Freezing is not recommended. Broccoli turns mushy when thawed.

To reheat, warm gently in a skillet over medium heat with a splash of broth to refresh. The microwave works in a pinch, but the texture will not be as crisp.

If you want to prep ahead, cook the bacon and chop all the vegetables the night before. Store everything separately and assemble just before serving for the best texture.

Finished cranberry broccoli salad shown in the cast iron Dutch oven with lid and wooden spoon

Frequently Asked Questions

Can I use frozen broccoli for this salad?

Yes, but you will need to adjust the steaming time. Frozen broccoli releases more water and cooks faster, so reduce the steam time by about 1 minute. The texture will not be quite as crisp as fresh, but it still works well.

Can I make this broccoli cranberry salad ahead of time?

You can prep all the ingredients ahead of time and store them separately. Cook the bacon, chop the broccoli, and measure everything out. When you are ready to serve, the dish comes together in about 15 minutes. Fully assembled, it is best eaten the same day.

What can I use instead of cashews?

Walnuts, almonds, pecans, and peanuts all work well. Sunflower seeds are a good nut-free option. For the best crunch, add them at the end so they do not soften during steaming.

Can I use bacon bits instead of real bacon?

Precooked bacon pieces or jarred bacon bits work in a pinch. Do not add them until the steaming step. You will need to sauté the onions first in a bit of butter or oil since there will not be bacon fat to cook in.

Is this broccoli salad served warm or cold?

It is designed to be served warm, which sets it apart from most broccoli cranberry salads. That said, you can absolutely chill it and serve it cold. The flavors meld beautifully either way.