If you’ve been on the hunt for a vibrant, refreshing side dish that’s both tasty and good for you, then you’re in for a treat! This Healthy Broccoli Salad with Cranberries and Feta Recipe is absolutely fan-freaking-tastic — it’s crunchy, creamy, sweet, and tangy all at once, without any guilt. I promise, once you try this, it’s going to become your go-to for barbecues, potlucks, or even a quick weekday lunch.

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Why You’ll Love This Recipe

Healthy and Light: Uses Greek yogurt instead of heavy mayo for creaminess without the extra calories.
Burst of Flavors: The tartness of cranberries and salty feta complement the fresh broccoli perfectly.
Easy to Prep: Comes together in under 15 minutes — perfect for last-minute gatherings.
Make-Ahead Friendly: Tastes even better after chilling for a couple of hours, or up to a few days in the fridge.

A white bowl filled with a broccoli salad showing three main layers: the base layer is fresh green broccoli florets with a rough bumpy texture, scattered throughout are chunks of white creamy cottage cheese, and bright pink pieces of chopped red onion layered on top. There are also dark red dried cranberries and light brown sunflower seeds mixed evenly into the salad. The salad is lightly coated with a white creamy dressing. A silver fork is partially stuck in the salad on the left side of the bowl. The scene is set on a white marbled surface with small scattered sunflower seeds around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients here work in harmony to give you that perfect combo of textures and flavors. When I shop for this salad, I always look for crisp, fresh broccoli and good-quality feta — it makes a world of difference.

Broccoli florets: Fresh is best—look for firm and bright green florets; avoid any yellowing or softness.
Red onion: I like using finely diced red onion for just the right kick without overpowering the salad.
Sunflower seeds (unsalted): Adds a nice crunch; unsalted keeps the salad well-balanced in flavor.
Dried cranberries: The sweetness here is key—it balances out the savory and tangy ingredients.
Feta cheese (crumbled): Look for a creamy feta that isn’t too salty—it brings that lovely tang.
Plain 0% Greek yogurt: This is the creamy base for the dressing without any added fat.
Mayonnaise: Just a little to add richness alongside the yogurt.
Honey: Sweetens the dressing naturally and complements the cranberries.
Lemon juice: Brightens up the dressing with fresh acidity.
Salt: Enhances all the flavors; adjust to your taste.
Pepper: For a subtle kick—freshly ground is my favorite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Healthy Broccoli Salad with Cranberries and Feta Recipe is. Over time, I’ve tweaked it depending on what’s in season or who I’m serving. Feel free to personalize it to match your taste buds!

Nut swap: Instead of sunflower seeds, try toasted almonds or walnuts for a different crunch—my family enjoys the nuttier flavor those add.
Cheese options: If you’re not a feta fan, goat cheese or even shaved parmesan can work beautifully.
Dressing tweak: Add a splash of apple cider vinegar or Dijon mustard for a tangier dressing—something I do when I want a little extra zing.
Add protein: For a fuller meal, toss in some cooked chickpeas or grilled chicken—you’ll love the added heartiness.

How to Make Healthy Broccoli Salad with Cranberries and Feta Recipe

Step 1: Prep and Mix the Salad Base

Start by washing and cutting your broccoli into bite-sized florets. The smaller pieces help each bite deliver just the right crunch. Next, finely dice the red onion—this prevents that overpowering onion bite while still giving you that sharp flavor you want. In a large bowl, combine the broccoli, onion, sunflower seeds, dried cranberries, and crumbled feta. Toss it gently so everything gets evenly distributed without bruising the ingredients.

Step 2: Whip Up the Creamy Dressing

In a separate small bowl, mix together the Greek yogurt, mayonnaise, honey, lemon juice, salt, and pepper until smooth. My little trick here is to taste the dressing before adding it in—you can always bump up the honey or lemon juice to suit your palate. It should be creamy but with a nice balance of sweet and tangy.

Step 3: Combine and Chill

Pour the dressing over the broccoli mixture and toss everything until the salad is evenly coated. Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 2 hours. This chilling step is crucial because it lets the flavors meld together and softens the broccoli just slightly for the perfect bite. If you’re prepping ahead for a cookout, you can store it up to 2-3 days refrigerated—just give it a gentle toss before serving.

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Pro Tips for Making Healthy Broccoli Salad with Cranberries and Feta Recipe

Cut Broccoli Uniformly: I learned the hard way that uneven pieces cause some bites to be too crunchy and others mushy. Keep sizes consistent for the best texture.
Toast Your Seeds: Lightly toasting sunflower seeds brings out a nutty flavor that takes the salad from good to great.
Don’t Skip Chilling: It really lets the dressing seep into the broccoli and mellows the raw onion’s sharpness.
Taste and Adjust: Always taste your dressing before mixing — you can tweak sweetness or acidity according to your mood.

How to Serve Healthy Broccoli Salad with Cranberries and Feta Recipe

A close-up view of a silver spoon holding a mix of broccoli florets, small light brown nut pieces, and tiny bits of red onion coated with a creamy white dressing, all in front of a blurred white bowl filled with the same broccoli salad. The broccoli is bright green with a slightly rough texture, the nuts add a chewy, irregular shape, and the red onions provide small pops of color. The creamy dressing looks smooth and lightly coats all the ingredients. The background and surface have a white marbled texture, and the scene is softly lit to show freshness. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salad with a sprinkle of extra sunflower seeds just before serving to add a fresh crunch. Sometimes, I’ll also scatter a few fresh mint leaves for a refreshing pop, especially in summer—trust me, it’s a small touch that gets noticed.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish. When I make it for family BBQs, I often serve it alongside lemon herb grilled chicken and some warm pita bread—my guests always rave about the combo!

Creative Ways to Present

For special occasions, I like to serve the salad in pretty glass bowls layered with extra cranberries and feta on top for visual appeal. You can also stuff it into hollowed-out cherry tomatoes or small bell peppers for fun, bite-sized appetizers. It’s such a crowd-pleaser when arranged this way.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, pack leftovers in an airtight container and store them in the fridge. I find the salad holds up nicely for about 2-3 days, and the broccoli stays crisp yet tender. Just give it a gentle stir before serving again to redistribute the dressing.

Freezing

Freezing this salad isn’t the best idea because fresh broccoli and feta don’t freeze well—they can turn mushy or watery after thawing. I usually recommend making a fresh batch for gatherings instead.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want it less chilled, just take it out of the fridge 15-20 minutes ahead of serving.

FAQs

Can I make this Healthy Broccoli Salad with Cranberries and Feta Recipe vegan?

Absolutely! To keep it vegan, swap the feta cheese for a plant-based alternative or omit it altogether, and replace the Greek yogurt and mayonnaise with vegan versions. You’ll still get that creamy texture and flavorful zing.
How long does the salad stay fresh in the fridge?

When kept in an airtight container, this salad stays fresh and delicious for 2 to 3 days. The flavors actually develop more, but I wouldn’t keep it longer than that because the broccoli might start to lose its crunch.
Can I use other nuts instead of sunflower seeds?

Definitely! Toasted almonds, walnuts, or even pecans would all work great. Just keep them unsalted to maintain the balanced flavor profile of the salad.
Is it okay to substitute dried cranberries with another dried fruit?

You can! Dried cherries or raisins are good alternatives if you want a different sweet note. Just be aware these options may change the overall taste slightly.
Should I blanch the broccoli or use it raw?

This recipe shines with raw broccoli because it keeps that satisfying crunch, but if you prefer softer florets, you can blanch them briefly and then cool them down in ice water. Either way is delicious, but I personally stick to raw!

Final Thoughts

I absolutely love how this Healthy Broccoli Salad with Cranberries and Feta Recipe delivers on both flavor and nutrition. It’s light enough to feel good about, but still indulgent with its creamy dressing and chewy cranberries. Whenever I bring this to a gathering, people always ask for the recipe—which is the best compliment, don’t you think? So, go ahead, grab those ingredients, and give it a whirl. I’m confident you’ll enjoy every crunchy, delicious bite just as much as I do!