Broccoli salads have been a potluck staple for ages, but this Roasted Broccoli Salad with Cranberries takes things to a whole new level! The broccoli is roasted instead of raw which makes it easier to digest and even more delicious. Then it’s tossed with crispy chickpeas, quinoa, dried cranberries and sunflower seeds, and rounded out with a creamy, tangy mayonnaise-based dressing. It’s a truly crave-able vegetarian side dish, perfect for holiday gatherings or meal prep lunches!
I have a core memory of seeing a raw broccoli salad at almost every single potluck and summer BBQ that I went to as a kid. Back then, I was a prettttty picker eater and didn’t eat many veggies but I liked this one because it was sweet lol. I think this salad is technically known as Amish Broccoli Salad and apparently I’m not the only one who loves it!
With Easter and plenty of Spring events in our future, I wanted to share my own version of this classic veggie side dish. If your tummy can’t handle raw broccoli, you’re in luck because my version features roasted broccoli! It’s a bit easier to digest, yet still just as delicious as the original.
We’re keeping the dressing for this Amish broccoli salad pretty classic with a base of creamy mayonnaise, some tanginess from apple cider vinegar and sweetness from pure maple syrup. Then, it get’s tossed with dried cranberries, red onion, sunflower seeds, crispy chickpeas, roasted broccoli and fluffy quinoa.
This roasted broccoli salad with cranberries is full of crunchy textures, nutrient-dense ingredients and is just the perfect gluten free, dairy free and vegetarian side dish! It’s creamy, sweet, tangy and even loved by the pickiest of eaters. I hope you love this one as much as we do!
Why You’ll Love this Broccoli Crunch Salad with Cranberries
- It’s a modern take on the classic Amish broccoli salad, made with roasted broccoli for easier digestion!
- This broccoli salad with cranberries is full of plant-based fiber and protein.
- It’s naturally gluten free, dairy free and vegetarian so everyone can enjoy it 🙂
- This broccoli crunch salad features a sweet, tangy and creamy mayonnaise-based dressing.
- It’s the perfect veggie side dish for Easter or summer BBQs and potlucks.
- Each bite offers fluffy quinoa, roasted broccoli, crispy chickpeas, sweet dried cranberries, red onion and sunflower seeds.
What You Need to Make this Roasted Broccoli Salad with Cranberries
For the Roasted Broccoli and Chickpeas:
- Chickpeas: This isn’t a traditional ingredient in broccoli salad but I love it for added crunch and plant-based protein and fiber! You’ll need 1 can (15.5oz) of chickpeas (AKA garbanzo beans) and be sure to dry them off well so that they get nice & crispy when roasting.
- Broccoli: You’ll want to cut down each larger broccoli floret into smaller pieces (see photos for reference) to ensure they roast quick enough and are easy to eat.
- Olive Oil: Or avocado oil, for coating the chickpeas and broccoli in.
- Kosher Salt & Black Pepper: Season to taste.
For the Quinoa:
- Quinoa: I typically use white quinoa for this recipe but tri-color works as well. Quinoa bulks up this broccoli salad and adds fiber, protein, and lots of micronutrients.
- Water or Broth: Broth adds more flavor, but water is perfectly fine too! If you’re using water, add a pinch of kosher salt.
For the Dressing:
- Mayonnaise: We are keeping the dressing pretty classic here because it’s the best part! The base is mayonnaise which adds that perfectly rich and creamy flavor and texture. In a pinch, you can try substituting full-fat plain greek yogurt or skyr.
- Apple Cider Vinegar: This adds tang and sweetness to the dressing!
- Maple Syrup: Traditionally, the dressing for broccoli salad is sweetened with maple syrup but I prefer to use maple syrup. You can also substitute honey.
- Kosher Salt & Black Pepper: Season to taste, but don’t be shy!
For the Salad:
- Dried Cranberries: I used sweetened dried cranberries, but feel free to use unsweetened.
- Red Onion: For that savory bite to offset the sweet elements in this broccoli salad. If you want a milder option, use shallots or rinse off your diced red onion before using it.
- Sunflower Seeds: I typically keep the raw kind on hand, so that’s what I used here but for extra crunch and flavor feel free to substitute roasted & salted sunflower seeds.
How To Make this Amish Broccoli Salad with Cranberries
Roast the Chickpeas:
First, preheat your oven to 425F. Then, place chickpeas between a dish towel or paper towels and rub them dry – this will help them get extra crispy when roasting. Discard any of the skins that come off. Transfer chickpeas to a baking sheet, drizzle with 1 tsp of oil, and season with kosher salt & black pepper. Toss to coat. Then, spread out on the pan and transfer to the oven to roast for 15 minutes.
Cook the Quinoa:
Meanwhile, add rinsed quinoa, broth/water and kosher salt (if using) to a small pot. Bring it up to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for 15 minutes. Then, remove from heat, keep the lid on and allow the quinoa to steam for 10 more minutes.
Roast the Broccoli:
If you are roasting your chickpeas on an extra-large baking sheet (21×15″), remove it from the oven after they’ve been roasting for 15 minutes. Push chickpeas to one side of the pan and add broccoli florets to the other side. Drizzle with remaining 1 tbsp of oil and season with kosher salt & black pepper. Toss to coat and spread out so that there is no overlap. Then, transfer back to the oven for 15 more minutes, or until broccoli is tender and chickpeas are golden and crispy.
If you DON’T own a baking sheet this big, simply use a second normal-sized baking sheet for the broccoli and keep the chickpeas roasting on their own pan. In total, the chickpeas should roast for 30 minutes and the broccoli should roast for 15 minutes.
Prepare the Dressing:
Once the quinoa, broccoli and chickpeas are all done cooking, allow them to cool down for 5-10 minutes before assembling the salad. Use this time to prepare the dressing by adding all of the ingredients to a medium bowl and whisking until combined.
Assemble the Broccoli Salad:
Finally, add cooled broccoli, chickpeas and quinoa to a large salad bowl along with the dried cranberries, red onion and sunflower seeds. Pour dressing over top and toss to coat. You can eat it as is, or place it in the fridge until fully chilled. Enjoy!
How is This Broccoli Salad with Cranberries Different than the Classic?
I’m guessing if you made it to this recipe, you’re familiar with the classic raw broccoli salad that features a creamy, sweet mayonnaise-based dressing, bacon, sunflower seeds, red onion and dried cranberries. My version has many of the same components, but substitutes roasted broccoli (for easier digestion), is vegetarian (no bacon around here) and has the bonus of crispy roasted chickpeas and fluffy quinoa. Also, the dressing is just as delicious, but a bit lower in sugar and sweetened naturally with some maple syrup. It may not be traditional, but I really think you’ll be hooked once you try my version of broccoli salad with cranberries!
Substitution FAQs:
- Dried Cranberries: Raisins would be fine too, but I prefer cranberries.
- Sunflower Seeds: Feel free to substitute chopped nuts like almonds, pecans or walnuts. You can also omit them entirely for a lighter option.
- Red Onion: Shallot makes for a milder tasting option!
- Mayonnaise: This really is the star of the dressing, but you can try substituting full-fat plain greek yogurt or skyr.
- Maple Syrup: Honey is great too, or substitute hot honey for an extra kick!
- Quinoa: I have only tested this recipe with quinoa, but it should also work if you substitute 2 cups of cooked farro or couscous (which are NOT gluten free).
- Chickpeas: If you don’t like or can’t eat chickpeas, I’d recommend omitting them altogether as there isn’t a great substitute here.
What Should I Pair with this Roasted Broccoli and Chickpea Salad?
This roasted broccoli salad with cranberries and chickpeas is the perfect veggie side dish to bring to a potluck, BBQ or holiday gathering. It offers a generous amount of plant-based protein, fiber and micronutrients in each serving but could be boosted with a little bit extra protein to make it a full meal! With that said, I recommend serving it alongside some pan-seared chicken breast, salmon or air-fried tofu to keep it vegetarian.
How Should I Store Leftover Broccoli Salad with Cranberries and Chickpeas?
This Roasted Broccoli Salad with Cranberries is great enjoyed fresh or chilled, if you want to make it in advance! I recommend storing leftovers in an airtight container the fridge for up to 4 days. The chickpeas will lose a bit of their crispiness as the dressing soaks into the salad, but it is still absolutely delicious and the flavors continue to meld together making it yummier by the hour and day.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Side Dish Recipes?
- Crispy Smashed Potatoes with Roasted Garlic and Truffle Sour Cream Dip
- Warm Brussels Sprouts Salad with Honey Mustard Horseradish Dressing
- Savory Zucchini Cornbread Loaf
- Quinoa Lentil Salad with Hot Honey Vinaigrette
- Chopped Salad with Greek Yogurt Ranch Dressing
- Lemon Basil Pasta Salad
Roasted Broccoli Salad with Cranberries
Equipment
- strainer
- dish towel
- extra large baking sheet or 2 normal baking sheets
- small pot with lid
- medium bowl
- whisk
- large salad bowl + tongs
Ingredients
For the Roasted Broccoli & Chickpeas:
- 1 can chickpeas (15oz), drained & rinsed
- 20 oz broccoli florets cut large florets down into smaller pieces
- 4 tsp olive oil or avocado oil, divided
- kosher salt & black pepper to taste
For the Quinoa:
- ½ cup dry quinoa rinsed*
- ¾ cup + 2 tbsp water or broth
- kosher salt (only if using water)
For the Dressing:
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- kosher salt & black pepper to taste
For the Salad:
- ½ cup dried cranberries
- ⅓ cup finely diced red onion
- ¼ cup sunflower seeds
Instructions
- First, preheat your oven to 425F. Then, place chickpeas between a dish towel or paper towels and rub them dry – this will help them get extra crispy when roasting. Discard any of the skins that come off. Transfer chickpeas to a baking sheet, drizzle with 1 tsp of oil, and season with kosher salt & black pepper. Toss to coat. Then, spread out on the pan and transfer to the oven to roast for 15 minutes.1 can chickpeas, 4 tsp olive oil, kosher salt & black pepper
- Meanwhile, add rinsed quinoa, broth/water and kosher salt (if using) to a small pot. Bring it up to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for 15 minutes. Then, remove from heat, keep the lid on and allow the quinoa to steam for 10 more minutes.½ cup dry quinoa, ¾ cup + 2 tbsp water or broth, kosher salt
- If you are roasting your chickpeas on an extra-large baking sheet (21×15"), remove it from the oven after they've been roasting for 15 minutes. Push chickpeas to one side of the pan and add broccoli florets to the other side. Drizzle with remaining 1 tbsp of oil and season with kosher salt & black pepper. Toss to coat and spread out so that there is no overlap. Then, transfer back to the oven for 15 more minutes, or until broccoli is tender and chickpeas are golden and crispy. If you DON'T own a baking sheet this big, simply use a second normal-sized baking sheet for the broccoli and keep the chickpeas roasting on their own pan. In total, the chickpeas should roast for 30 minutes and the broccoli should roast for 15 minutes.20 oz broccoli florets, 4 tsp olive oil, kosher salt & black pepper
- Once the quinoa, broccoli and chickpeas are all done cooking, allow them to cool down for 5-10 minutes before assembling the salad. Use this time to prepare the dressing by adding all of the ingredients to a medium bowl and whisking until combined.1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, kosher salt & black pepper
- Add cooled broccoli, chickpeas and quinoa to a large salad bowl along with the dried cranberries, red onion and sunflower seeds. Pour dressing over top and toss to coat. You can eat it as is, or place it in the fridge until fully chilled. Enjoy!½ cup dried cranberries, ⅓ cup finely diced red onion, ¼ cup sunflower seeds
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.