Maple syrup roasted cranberries and butternut squash are added to this fall inspired broccoli salad with toasted croutons, almonds and pepitas.
This roasted cranberry broccoli salad has a long history.
Knowing I wanted to create something with cranberries for this month’s health and wellness partnership with Udi’s (since they’re quite the fall/winter superfood) the ideas were ALL over the place.
I went from crostini (kind of a cop out, right?), to French toast (but didn’t want to compete with this raspberry granola French toast) to some sort of gratin (before remembering this butternut squash and cranberry gratin from a few years back) to bread pudding (but I did that before too with this chocolate strawberry bread pudding!) to everything in between you can think of.
At the end of the day, I threw some of my favorite healthy seasonal superfoods on the counter and piece-mealed this cranberry broccoli salad together.
True life, that’s how half of things on this site come together.
The simple cranberry yogurt poppyseed dressing is just icing on the cake.
Broccoli – loaded with fiber, cancer fighting antioxidants, vitamin C which helps in iron absorption, vitamin A and calcium. Cut perfect florets by using our how to cut broccoli guide.
Cranberries – promote stomach and bladder health, anti-inflammatory, good source of fiber and polyphenols, compounds that contribute to whole body health, including heart health.
Butternut squash – packed with beta-carotene which our body’s convert to Vitamin A, it’s a natural anti-inflammatory for our immune systems and promotes blood and circulatory health. It’s also high in omega-3s and much lower in calories than traditional sources (like nuts).
It’s sort of like a winter panzanella salad (as opposed to this summer fruit panzanella which I love during that season!) just with a bunch of wonderful whole food ingredients added to the mix.
With all those health benefits in this tasty bowl, it’s a total win, win situation.
I long for salads like this.
Hearty and filling, a great use of seasonal ingredients and nutritious.
Cranberry Broccoli Salad Ingredients
- Udi’s gluten free white sandwich bread (or your favorite bread)
- melted butter
- fresh cranberries
- butternut squash
- maple syrup
- rosemary leaves
- salt and pepper
- broccoli florets
- sliced almonds
FOR THE DRESSING
- plain Greek yogurt
- cranberry juice
- maple syrup
- lemon juice
How to Make Healthy Broccoli Salad with Cranberries
Place the cubed bread and melted butter in a bowl and toss. Preheat the oven to 375 degrees.
Add the bread in a single layer on a parchment line pan and toast for 10 minutes.
Combine the butternut squash, cranberries, and maple syrup in a mixing bowl. Sprinkle on the rosemary, salt, and pepper. Roast for 15 minutes.
In the meantime, place the broccoli in a large pot of boiling water for 45 seconds. Transfer to an ice bath to cool, then drain.
For the dressing, combine all of the ingredients in a small bowl and whisk together, then set aside.
Assemble the broccoli salad by mixing together the broccoli, squash, cranberries, pepitas, almonds, and croutons in a large bowl and toss with the dressing.
Tips for Making
- If you are going to make the salad ahead of time, add the croutons and dressing just before serving, so it doesn’t get soggy.
- You can serve the dressing on the side. If it has been refrigerated, shake well before using.
- Don’t overcook the broccoli! Life’s too short for mushy broccoli salads.
- You can always roast the broccoli instead too – like in this roasted romanesco. Grill it like this Girl and The Goat grilled broccoli recreation. Or, air fry it using the recipe for frozen broccoli in the air fryer as your guide.
- Sunflower seeds and walnuts could replace the pepitas and almonds if desired.
- For a vegan option, use vegan butter and yogurt.
Love this roasted cranberry broccoli salad recipe?
Try other Udi’s Gluten Free inspired recipes like Orange Cardamom Whipped Ricotta Bowls with Roasted Pears, Dirty Chai Tapioca Pudding with Oatmeal Raisin Cookie Crumble and Indian Chicken Burgers with Yogurt Cucumber Slaw.
Roasted Cranberry Broccoli Salad
For the salad
- 2 slices Udi’s gluten free white sandwich bread, cubed
- 1 tablespoon melted butter
- 3/4 cup fresh cranberries
- 1 cup chopped butternut squash
- 2 tablespoons maple syrup
- 1 tablespoon rosemary leaves
- salt and pepper
- 3 cups broccoli florets
- 2 tablespoons pepitas
- 2 tablespoons sliced almonds
For the dressing
- 1/4 cup plain Greek yogurt
- 2 tablespoons cranberry juice
- 1 tablespoon maple syrup
- 1/2 tablespoon lemon juice
- 1/2 tablespoon poppyseeds
- Preheat oven to 375 degrees.
- Toss the cubed bread and melted butter together and spread out in an even layer on a baking sheet. Place in the oven until browned and crispy, about 10 minutes. Remove and set aside.
- Toss the butternut squash, cranberries and maple syrup together. Spread out on the same baking sheet used for the bread. Season with rosemary, salt and pepper and roast for 15 minutes until cranberries start to burst and maple syrup caramelizes.
- Meanwhile, bring a large pot of water to a boil. Place the broccoli florets into the boiling water for 45 seconds. Remove, transfer to an ice bath to cool then drain.
- Whisk all the ingredients for the dressing together in a small bowl until combined.
- Combine the broccoli, roasted butternut squash and cranberries, pepitas, almonds and toasted bread in a large bowl. Pour the dressing on top and toss until well combined.
- Enjoy immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.