Cranberry Almond Christmas Broccoli Salad

A Salad That Wears a Party Dress

Hello, my dear. Come sit. Let’s talk about broccoli. I know, I know. It can be a bit plain. But today, we give it a party dress. We add ruby red cranberries and golden toasted almonds. Doesn’t that sound more fun?

This salad is for special days. Like Christmas dinner. It sits on the table, all bright and cheerful. It makes everyone smile. I still laugh at my grandson’s face last year. He saw it and said, “Grandma, you made broccoli pretty!” That’s the goal.

The Secret is in the Shock

We start with a little kitchen magic. We cook the broccoli just until it turns bright green. Then we shock it. We plunge it right into a bath of ice water. This stops the cooking fast.

Why does this matter? It keeps the broccoli crisp. It keeps that lovely color. No one likes soggy, gray vegetables. This step makes all the difference. It gives our salad a happy crunch.

A Creamy Dream of a Dressing

Now, the dressing. No mayo here. We use a ripe avocado instead. You just whir it in the processor with oil, lemon, and garlic. It becomes so smooth and creamy. And such a pretty pale green.

Fun fact: The lemon juice does two jobs. It adds a sunny taste. It also keeps the avocado from turning brown. Isn’t that clever? What’s your favorite creamy salad dressing? Do you make your own?

Bringing the Family Together

This is my favorite part. You get your big serving bowl. In goes the bright green broccoli. Then the cranberries, like little jewels. The toasted almonds add a warm, nutty smell. Doesn’t that smell amazing?

Finally, a sprinkle of fresh tarragon. It tastes a little like licorice and summer. Toss it all gently with the dressing. Why does this matter? Because cooking is about bringing things together. Each part keeps its own character. But together, they sing.

Your Turn in the Kitchen

Now you try it. It’s easier than it looks. The most important tool is your salad spinner. You must dry the broccoli well. A wet salad makes a sad, watery dressing.

You can change things too. Try chopped apples instead of cranberries. Use parsley if you can’t find tarragon. What nut would you add? I think pecans would be lovely. Tell me what you create in your kitchen.

Ingredients:

Ingredient	Amount	Notes
Broccoli	1 ½ pounds	Florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced ¼ inch thick
Avocado	1	Halved, pitted, and cut into ½-inch pieces
Cold-pressed extra-virgin olive oil	2 tablespoons
Lemon zest and juice	1 tsp zest + 3 tbsp juice
Garlic	1 clove	Minced
Salt and pepper	¾ tsp salt + ¼ tsp pepper (to start)	Plus more to taste
Dried cranberries	½ cup
Sliced almonds	½ cup	Toasted
Shallot	1	Sliced thin
Fresh tarragon	1 tablespoon	Minced

Instructions

Step 1: First, get a big bowl ready. Fill it halfway with ice and water. Now, put one inch of water in a medium pot. Bring it to a rolling boil. Place your broccoli in a steamer basket. Carefully lower the basket into the boiling water. Cover the pot and reduce the heat. Let it cook until the broccoli is bright green. This takes about 4 to 6 minutes. It should be just tender, not mushy. (A rolling boil means big, active bubbles!)

Step 2: Next, drain the hot broccoli well. Immediately put it into your bowl of ice water. This stops the cooking and keeps it crisp. Let it cool for about 10 minutes. Then, drain it all again. Now, use a salad spinner to get it really dry. I still laugh at the sound that spinner makes. Why do we shock the broccoli in ice water? Share below!

Step 3: Now, let’s make the creamy dressing. In a food processor, combine the avocado, olive oil, lemon zest and juice, garlic, salt, and pepper. Blend it until it’s perfectly smooth. This takes about 30 seconds. You might need to scrape the sides once. Doesn’t that smell amazing? It’s so fresh and green. (Using a ripe avocado makes the dressing extra creamy and delicious.)

Step 4: Pour that beautiful green dressing into a large serving bowl. Add your cooled, dry broccoli to the bowl. Then, toss in the dried cranberries, toasted almonds, thin shallot slices, and fresh tarragon. Gently mix everything together. Taste a little piece. Does it need a pinch more salt or pepper? Add it now. The colors are so festive, like Christmas confetti.

Creative Twists

This salad is wonderfully flexible. You can make it your own. Try swapping the dried cranberries for chewy chopped apricots. Use toasted pecans instead of almonds for a richer flavor. For a different herb, fresh dill is lovely and light. Which one would you try first? Comment below!

Serving & Pairing Ideas

This salad shines on a holiday table. I love it next to a simple roasted chicken. It’s also perfect with a baked ham. For a pretty plate, serve it in a white bowl. The green and red really pop. For a drink, a crisp sparkling apple cider is wonderful. Grown-ups might enjoy a chilled glass of Riesling wine. Which would you choose tonight?

Keeping Your Salad Bright and Fresh

This salad is best eaten the day you make it. But I know life gets busy. You can store it in the fridge for one day. Just cover the bowl tightly.

I do not recommend freezing this salad. The broccoli and avocado will get very mushy. It loses its lovely crunch. I learned this the hard way once.

You can be a smart batch cook, though. Prepare the broccoli and the dressing separately. Keep them in different containers in the fridge. This saves you time later.

Mixing them just before serving keeps everything crisp. Planning like this makes weeknight meals a joy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Hiccups

First, soggy broccoli is no fun. The ice water bath is your best friend. It stops the cooking instantly. Your broccoli will stay crisp and green.

Second, a dressing that is too thick can happen. If your avocado sauce is gloppy, add a teaspoon of water. Stir until it is smooth and creamy. I remember when my first batch was like paste!

Third, the salad might taste a bit flat. This is often just missing salt. Always taste and season at the end. A little pinch can make all the flavors sing.

Getting these right builds your cooking confidence. It also makes the food taste exactly how you dreamed. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free?
A: Yes, all the ingredients here are naturally gluten-free. It is a safe choice for many.

Q: Can I make it ahead?
A: You can prep parts ahead. Chop the broccoli and make the dressing. Keep them apart in the fridge. Combine everything right before you eat.

Q: What if I do not have tarragon?
A: That is okay! Use fresh parsley or dill instead. A different herb will still be lovely. *Fun fact: My grandpa grew tarragon in a little pot on the windowsill.*

Q: Can I double the recipe?
A: You certainly can. Just use a much bigger bowl. You might need to blend the dressing in two batches.

Q: Any optional tips?
A: For extra fun, add some crumbled feta cheese. Its salty taste pairs beautifully with the sweet cranberries. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings a little cheer to your table. It is a favorite in my home every December. The red and green make it so festive.

I would love to hear about your cooking adventure. Tell me how it went for your family. Have you tried this recipe? Please share your story in the comments below.

Happy cooking!
—Elowen Thorn.