This delicious broccoli salad is the perfect side dish for your next dining occasion. The perfect balance of salty, savoury and sweet flavours is achieved in this easy vegetarian dish with a handful of dried cranberries providing some sharp notes while a scattering of roasted sunflower seeds, cashews and sesame seeds adds crunchy texture. Drizzle over a sharp lemon and parmesan dressing to lift the flavours and you've got yourself the ideal side plate.

What you need to know before you start

This recipe requires little to no cooking time, making it a great option when you don’t want to turn on the oven. You’ll spend roughly 10 minutes preparing the salad ingredients, including blitzing the dressing and roasting the sunflower seeds in a frypan, before you’re ready to assemble and serve. 

You’ll need a food processor to make the parmesan and lemon dressing, a grater for the cheeses, a frypan for the sunflower seeds and a sharp knife to cut the broccoli.

Why is this the best broccoli salad with creamy lemon and parmesan dressing recipe?

This simple fresh and crunchy raw broccoli salad is a great side dish to accompany a main course at family picnics, barbecues or weekend feasts. It takes the humble broccoli and elevates it with the sweet and crunchy flavours of cranberries, nuts and a punchy homemade dressing made from anchovies, tarragon, lemon juice and hard cheeses. 

It’s quick and easy to prepare, and can be completely customisable. Feel free to use this recipe as a base and put your own spin on it, such as adding crispy bacon, soft-boiled eggs or thinly sliced apples. 

Can you eat broccoli raw in a salad?

Yes, it’s completely safe to consume raw broccoli in a salad. From a nutritional standpoint, keeping the broccoli uncooked retains the vegetable’s vitamins and minerals while also maintaining its naturally crunchy texture. The salad dressing of lemon and olive oil will also slightly soften the broccoli florets, essentially ‘cooking’ it in the process. 

How to cut broccoli for a salad

When preparing broccoli, begin by washing it well to remove any dirt and debris. Hold the stem with the head pointing down and run cold water over the entire vegetable, using your hands to gently pry apart every crevice for a thorough rinse. Pat dry before cutting into florets with a sharp knife. 

To do this, place the broccoli with the stem facing up on a cutting board. Gently guide your knife to cut through florets from the thick centre stem. Follow this same method to carefully cut any larger florets in half. This recipe only uses the florets, but the stem is also completely edible. Reserve them to make our chickpea and broccoli stem falafel with mint yoghurt. 

What ingredients you’ll need

Broccoli: The main ingredient in this salad. The broccoli is kept raw for its fresh taste and crunchy texture. 

Dried cranberries: Cranberries add a lovely burst of sweetness while also adding a slightly chewy texture. 

Sunflower seeds: Roasted sunflower seeds add a nutty, slightly sweet and earthy flavour to the dish. 

Cashews: Cashews impart a mild, creamy and buttery flavour while adding a textural crunch. 

Sesame seeds: Sesame seeds have a nutty and slightly sweet flavour while adding bite to the salad.

Flat-leaf parsley: Parsley adds a touch of freshness with slightly peppery and citrus notes. 

Red onion: Red onion is sliced and left raw to add a sharp pungent, yet slightly sweet flavour to the dish. 

Snow pea tendrils (optional): Pea tendrils act as decoration while also imparting a delicate sweet and grassy aroma. 

Anchovy fillets in oil: Anchovies add a rich, umami depth and a subtle salty complexity to enhance the salad dressing. 

Parmesan: Parmesan cheese contributes a savoury, nutty richness while also offering a delicate creaminess when combined with the other ingredients. 

Pecorino: Pecorino adds a sharp, tangy kick to the dressing.

Tarragon: Fresh tarragon leaves bring a herbaceous flavour with mild licorice and anise notes. 

Lemon juice: Bright, tangy, acidic lemon cuts through the richness of the cheese and anchovies.

Raw caster sugar: Raw caster sugar is unrefined caster sugar which has retained its natural golden colour. It adds a touch of molasses-like sweetness to the dressing. 

Extra virgin olive oil: Olive oil offers a rich, fruity base, emulsifying the dressing while also helping to carry the flavours of the cheese, lemon and tarragon.

How to make a raw broccoli and cranberry salad

It’s easy to recreate this recipe at home. Begin by preparing all the ingredients, such as cutting the broccoli florets, roasting the sunflower seeds, slicing the red onion, tearing the parsley leaves and blitzing the dressing ingredients.

Once you have all the elements prepped and ready, it’s as simple as tossing all the ingredients together with half the dressing before transferring to your favourite platter. If you’re using snow pea tendrils, decorate the dish with these and the remaining dressing. 

How to store leftover broccoli salad

Broccoli salad will last roughly 3-4 days in an airtight container in the fridge. The longer it sits, the better the flavours will develop and incorporate, however the florets and nuts may also soften as it sits in the dressing. 

What to serve with broccoli salad with creamy lemon and parmesan dressing

This simple broccoli cranberry salad is finished with scattered snow pea tendrils and a creamy lemon dressing. Enjoy it on its own or accompanied by a main course such as rolled pork belly with a crispy crackling, Christmas turkey with all the trimmings or a beautiful lamb rack with romesco sauce. 

If you love our broccoli salad with creamy lemon and parmesan dressing recipe, try this 

In the mood for more broccoli? Try your hand at our collection of hearty broccoli recipes:

• Broccoli and ricotta conchiglioni 
• Spring lamb with broccoli pesto
• Chilled broccoli and sunflower seed soup