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.
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.
- 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!
*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.*
- 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
- Combine the salad ingredients in a large bowl.
- Whisk dressing ingredients together until thoroughly mixed.
- Gently toss the salad and dressing. Refrigerate until ready to serve.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours
Miz HelenJune 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!
MelissaJune 14, 2019 at 1:12 am
Thank-you, Miz Helen! And as always, I thank-you for hosting a great party!
LindaJune 14, 2019 at 12:56 am
What an amazing salad, perfect for summer. Definitely going to have to make this. Thanks for sharing.
MelissaJune 14, 2019 at 1:13 am
I hope you enjoy!
Catherine SokolowskiJune 15, 2019 at 1:58 am
Had to pin this really delicious looking salad!
KatyJune 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). http://petalspiesandotherwise.com/category/handmade-otherwise/
MelissaJune 15, 2019 at 7:35 pm
Thank-you for the invite! I will definitely be sharing!
WilliamJune 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 PlateNovember 19, 2021 at 1:19 pm
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