Cherry Pecan Broccoli Salad

This Cherry Pecan Broccoli Salad features tender-crisp broccoli, dried cherries, toasted pecans, and juicy diced apples all tossed with a tart and sweet dressing. It’s a family favorite and for me, it’s the best broccoli salad recipe for backyard barbecues, potlucks, or even as a side dish for Sunday dinner. And if you love a fresh salad that includes both greens and fruit, also try my recipe for Blackberry and Baby Greens Salad.

Cherry Pecan Broccoli Salad

And although I love this salad just the way it is, you can totally customize it to your liking. If you like a little bacon in your broccoli salad, go ahead and throw in a handful of chopped, cooked bacon pieces. If you want a vegan broccoli salad, just be sure and use vegan mayo. And of course, you will be wanting to share this dish with all of your friends and family, so feel free to double or triple the recipe to bring to your next get-together.

Cook’s Tips:

  • I like to blanch my broccoli before preparing the salad because it brings out the green color and makes it a little more tender. But if you don’t have time to blanch, or prefer not to, go ahead and use your broccoli raw.
  • You can lighten up the dressing by swapping Greek yogurt for half of the mayonnaise.
  • If you can’t find dried cherries, substitute cranberries or raisins.
  • Change it up by substituting walnuts, sunflower seeds, or even pepitas for the pecans.
  • For a late fall or early winter broccoli salad, try using pears instead of apples.
  • I don’t recommend skipping the sweetener in this dressing, but if you are watching your sugar intake, just use your favorite alternative sweetener in place of the sugar.

If you try this recipe, let me know in the comments. I hope you enjoy!

My Homemade Roots

*This post may contain affiliate links, which means I will earn a commission at no additional cost to you if you click through and make a purchase.*

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Cherry Pecan Broccoli Salad

Broccoli Salad

  • Author: My Homemade Roots
  • Total Time: 0 hours
  • Yield: 4 Servings 1x



For the Salad:

  • Florets from 1 head of broccoli, blanched and drained (about 12 ounces of florets)
  • ½ cup dried cherries, coarsely chopped
  • ⅓ cup chopped toasted pecans
  • 1 apple, diced
  • 1 small red onion, finely diced

For the dressing:

  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • ⅓ cup granulated sugar (I prefer unrefined cane sugar)
  • ¼ teaspoon celery seed
  • ¼ teaspoon dry mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


  1. Combine the salad ingredients in a large bowl.
  2. Whisk dressing ingredients together until thoroughly mixed.
  3. Gently toss the salad and dressing. Refrigerate until ready to serve.
  • Prep Time: 0 hours
  • Inactive Time: 0 hours
  • Cook Time: 0 hours


  • Miz Helen
    June 12, 2019 at 6:08 pm

    Your post is featured on Full Plate Thursday this week and thank you so much for sharing it with us. Your post will be pinned to our features board and hope you have a great week!
    Miz Helen

    • Melissa
      June 14, 2019 at 1:12 am

      Thank-you, Miz Helen! And as always, I thank-you for hosting a great party!

  • Linda
    June 14, 2019 at 12:56 am

    What an amazing salad, perfect for summer. Definitely going to have to make this. Thanks for sharing.

    • Melissa
      June 14, 2019 at 1:13 am

      I hope you enjoy!

  • Catherine Sokolowski
    June 15, 2019 at 1:58 am

    Had to pin this really delicious looking salad!

  • Katy
    June 15, 2019 at 6:51 pm

    This looks so delicious and perfect for summer! We would love if you would share at our weekly link-up party Handmade & Otherwise (Fridays 8am-Mondays 8pm).

    • Melissa
      June 15, 2019 at 7:35 pm

      Thank-you for the invite! I will definitely be sharing!

  • William
    June 24, 2019 at 11:34 am

    I made this a few days ago and it turned out absolutely delicious! This salad is one of the best things I have ever tasted! I have only recipes like this make me feel like this is achievable and that this is going to be a delicious and abundant rather than a restrictive life! Thank you, Melissa, for sharing this delicious thing with us! Pinning!

  • Meal Plan Monday 293 - Southern Plate
    November 19, 2021 at 1:19 pm

    […] Broccoli Salad by My Homemade Roots […]

  • […] This Spinach Salad with Hot Bacon Dressing recipe features fresh spinach and a tangy hot bacon dressing. It’s good to eat all year round, but it’s especially good for a Spring tonic after a long and dreary winter, or in the fall when the spinach from my garden is sweet and tender. Add in some thinly sliced onions and a few hard-boiled eggs to round it out for a tasty light supper, or a fresh side dish. (And if you love fresh salads, check out my recipe for Cherry Pecan Broccoli Salad.) […]

  • […] If you love a delicious seasonal fall salad, then this salad is for you! This hearty salad is made with roasted butternut squash, toasty pecans, and sweet dried cranberries. Then I toss in some tangy feta cheese and crumbled bacon and toss it all with a flavorful homemade maple vinaigrette. This butternut squash salad is the perfect way to savor the flavors of fall, and I hope it will become one of your new fall favorites. And if you love a fresh, seasonal salad, check out my recipe for Cherry Pecan Broccoli Salad. […]


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