Broccoli Salad


  • 2 heads broccoli, cut into florets and 1-inch peeled stem pieces (about 6 cups)
  • 1/2 cup U.S. pecans, coarsely chopped and toasted
  • 1/3 cup dried cranberries, coarsely chopped
  • 1/2 cup buttermilk, well shaken
  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 small red onion, finely chopped
  • Freshly ground black pepper


Cut florets and peeled stems vertically into thin slices, slicing from stem to the floret top.

Toss sliced broccoli with the pecans and cranberries in a large bowl.

Whisk together buttermilk, mayo, vinegar, sugar and salt until smooth in a separate bowl.

Stir in onion and let mellow in the dressing for 10 minutes.

Pour dressing over broccoli mixture and add a generous amount of black pepper.

Stir the salad until the broccoli is evenly coated with the dressing.

Serve immediately, or keep covered in the refrigerator for up to 3 days.