Irresistible Broccoli Salad Recipe

I used to think raw broccoli was boring until I tossed it with this zesty honey mustard dressing. It completely transforms the vegetable into a crunchy and refreshing side dish that I actually crave.

Most potluck versions are heavy on mayonnaise, but this Broccoli Salad stays light and crisp with a nice balance of sweet and savory notes. It has become my standard contribution for summer picnics because the bowl always comes home empty.

What Makes This Broccoli Salad a Keeper for Years to Come

The texture here is absolutely incredible thanks to the mix of crisp florets and toasted seeds. You get a satisfying crunch in every single bite that never gets soggy or mushy.

Since there is no mayonnaise involved, this Broccoli Salad holds up beautifully at room temperature. You can confidently bring it to outdoor events without worrying about it spoiling in the heat.

The combination of sharp cheddar and sweet dried cranberries creates a taste profile that keeps you coming back for more. It proves that eating your greens does not have to feel like a chore at all.

If you enjoyed this fresh side, you will want to try my Quick Grinch Cookies Recipe next, plus the Savory Roasted Tomato Soup Recipe delivers the same bold flavors. Both recipes share that simple, homemade quality that makes weeknight cooking so much more enjoyable.

Everything You Need for Perfect Broccoli Salad

Here is what you need to gather from the pantry to make this dish:

• Broccoli florets: You will need fresh heads of broccoli cut into very small pieces for the best texture.
• Extra-virgin olive oil: This forms the rich base of the vinaigrette.
• Red onion: Finely chopped onion adds a sharp, savory bite that contrasts with the sweet dressing.
• Sharp cheddar cheese: Grated cheese provides a creamy, salty element that pairs perfectly with the vegetables.
• Sunflower seeds: Toast these lightly to bring out their nuttiness and add extra crunch.
• Dried cranberries: These add a chewy sweetness and a pop of color to the green salad.
• Apple cider vinegar: The acidity here brightens the dressing and tenderizes the raw broccoli slightly.
• Dijon mustard: This acts as an emulsifier and adds a tangy depth to the sauce.
• Honey: A touch of natural sweetener balances the vinegar and mustard heat.
• Garlic: Freshly minced garlic gives the dressing a punchy, aromatic kick.
• Fine sea salt: Essential for bringing out all the flavors in the fresh produce.

My Method for Perfect Broccoli Salad

Let’s put this fresh and crunchy salad together:

1. Start by toasting your sunflower seeds in a medium skillet over medium heat. You need to watch them closely and stir frequently because they can go from golden brown to burnt in just a few seconds. Once they smell nutty and look lightly toasted, remove them from the hot pan immediately so they stop cooking.
2. While the seeds cool, prepare your vegetables by chopping the broccoli florets into very small, manageable pieces. Place the chopped broccoli, finely diced red onion, grated cheddar cheese, and dried cranberries into a large mixing bowl. Add the cooled sunflower seeds to the bowl with the other salad ingredients.
3. In a separate small bowl or liquid measuring cup, combine the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, and salt. Whisk these ingredients together vigorously until the dressing is fully emulsified and looks creamy and smooth.
4. Pour the honey mustard dressing over the broccoli mixture in the large bowl. Toss everything thoroughly until every floret is evenly coated with the vinaigrette. For the best flavor and texture, let the salad marinate in the refrigerator for at least twenty minutes before serving to allow the dressing to soften the broccoli slightly.

My Broccoli Salad Secrets

The most important step for the best Broccoli Salad texture is cutting the florets into very small, bite-sized pieces. Large chunks can be hard to chew raw and do not absorb the dressing nearly as well.

I highly recommend letting the dish sit in the refrigerator for at least twenty minutes before you plan to serve it. This resting time allows the acidity in the vinegar to slightly soften the raw vegetables and meld the flavors.

If you want to prep this ahead of time, it actually tastes even better the next day. The sturdy cruciferous vegetables hold their crunch without getting waterlogged like leafy greens often do.

Best Ways to Enjoy Broccoli Salad

This dish makes a fantastic light lunch on its own, but it also pairs wonderfully with grilled chicken or veggie burgers. The acidity cuts through rich meats perfectly and balances out heavier main courses.

You can also scoop this Broccoli Salad into a wrap or pita pocket for a portable meal on the go. It adds a great crunch to sandwiches and keeps well in a lunchbox until noon.

If you love fresh ideas like this, follow me on Pinterest for more inspiration.

Broccoli Salad Recipe

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• Author: Amelia Bryan
• Total Time: 30 min
• Yield: 6 servings
• Diet: Vegetarian

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Description

A fresh and crunchy broccoli salad with cheddar, cranberries, and sunflower seeds tossed in a homemade honey-mustard vinaigrette. No mayo required.

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Ingredients

• 1/2 cup finely chopped red onion
• 1/2 cup grated sharp cheddar cheese
• 1 tablespoon Dijon mustard
• 1/2 cup raw sunflower seeds
• 1/3 cup dried cranberries
• 1 pound broccoli florets, chopped small
• 1 tablespoon honey
• 1/3 cup extra-virgin olive oil
• 1 medium clove garlic, minced
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon fine sea salt

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Instructions

1. Place the sunflower seeds in a skillet over medium heat and toast them, stirring often, until they are golden brown and fragrant, which takes about 5 minutes.
2. In a large serving bowl, combine the chopped broccoli, red onion, grated cheddar cheese, dried cranberries, and the toasted sunflower seeds.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, and salt until the dressing is smooth and emulsified.
4. Pour the dressing over the salad ingredients and toss well to coat everything evenly.
5. Let the salad marinate in the refrigerator for at least 20 minutes before serving to allow flavors to meld.

Notes

You can substitute almond slivers for sunflower seeds if preferred. For a dairy-free version, simply omit the cheese.

• Prep Time: 25 min
• Marinating Time: 20 min
• Cook Time: 5 min
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 240
• Sugar: 8g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 10mg

Keywords: Broccoli Salad Recipe, no mayo broccoli salad, healthy side dish, potluck salad