Cranberry Almond Broccoli Salad
Prep time
Total time
Serves: 6-8
  • ¼ cup finely chopped red onion
  • ⅓ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon agave or honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • 1 red or green apple, diced/cubed
  • ⅓ cup slivered almonds, toasted
  • ⅓ cup dried cranberries
  • 4 center-cut bacon slices, cooked and crumbled
  1. In a small bowl add the diced red onion and enough water to cover the onion. Let the onions soak until ready to use.
  2. In a medium to large bowl whisk together the mayonnaise, greek yogurt, apple cider vinegar, agave, salt, and pepper.
  3. Next, add in the drained onion, broccoli, apple, almonds, cranberries, and bacon, stir until everything is well coated.
  4. Let the mixture sit in the fridge for at least 30 minutes or up to 3 days.
Recipe by Two Sisters Kitchens at