Favorite Broccoli Salad
This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. It'll be your new favorite!
Updated by Kathryne Taylor on September 5, 2024
Let’s hit restart with my favorite broccoli salad recipe! It will become your new favorite, too.
This is the best broccoli salad I’ve ever had. Why? It’s crisp, crunchy and fresh, which is exactly what I want broccoli salad to be.
It’s also seriously addictive, thanks to the sweet-and-savory combination of freshly toasted sunflower seeds, dried cranberries and cheddar cheese.
I borrowed the honey-mustard vinaigrette from my Brussels sprout slaw, and it plays up raw broccoli’s best features. Who needs mayo when you have creamy and tangy honey-mustard dressing?
The Best Healthy Broccoli Salad
Standard potluck-issue broccoli salads include mayonnaise, sugar and bacon, and you won’t find any of those here.
I included the usual cheddar cheese since my assistant Mara absolutely loved it that way. The cheddar offers some creamy indulgence to the salad, which makes it a perfect transition food from rich holiday meals to healthier options.
That said, if you’re craving a lighter salad, you’ll also enjoy the recipe without cheese.
Watch How to Make Broccoli Salad
Is broccoli salad good for you?
Yes! I consider humble old broccoli to be a total super food, and this salad is loaded with broccoli. Broccoli is a member of the cruciferous family of vegetables, which offer potent anti-inflammatory, anti-cancer health benefits. Other members include cauliflower, cabbage, kale and Brussels sprouts.
Broccoli is also high in fiber and folate. Learn more about broccoli’s health benefits here.
Do you have to cook the broccoli for broccoli salad?
No, raw broccoli is fairly standard in broccoli salads. It doesn’t taste completely raw in this broccoli salad, since the vinaigrette breaks down the broccoli a bit. Chop up your broccoli florets into very small pieces, and you will have an irresistibly fresh broccoli salad.
If you hate raw broccoli, though, you can blanch the florets. Add the florets to a pot of boiling water for 1 minute, then transfer the florets to an ice bath to halt the cooking process. Drain the cooled broccoli well before using.
If you’re looking for a packable, potluck-friendly side salad, this is it. I’ve enjoyed a big bowl of it as a light meal, too. Please let me know how it turns out for you in the comments!
If you’re looking for more pack-for-work options, I’ve got you covered right here.
Craving more broccoli? Don’t miss these recipes:
Favorite Broccoli Salad
This broccoli salad recipe is the best! It’s healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.
Ingredients
Salad
- 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
- ½ cup raw sunflower seeds or slivered almonds
- ½ cup finely chopped red onion
- ½ cup grated sharp cheddar cheese (optional)
- ⅓ cup dried cranberries or dried tart cherries, chopped
Honey mustard dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon fine sea salt
Instructions
- Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they’ll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
- Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Notes
Recipe adapted from my honey mustard Brussels sprout slaw.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I have become an avid follower of your website and fab recipes. Over the holiday season made a number of your recipes and even created my own alternative of your Sesame Popcorn, using honey…
Now I have shared in my slimming group, and everyone enjoying your recipes here in London, UK.
Tx for one of the best, generous websites with yummy ideas…happy new year, Debbie UK
Thank you so much for your support! I really appreciate it, Debbie.
I substituted feta for the cheddar and used the almonds instead of sunflower seeds. So yummy! I love broccoli, and this might very well become one of my new favorite go-to’s now! Thanks for sharing!
Thank you for sharing your take on the recipe! I appreciate the review.
You must be someplace warm. I’m in Florida and even here this recipe makes me think Brrr…. It sounds delicious and will be great for the Spring or when it warms up here (as it inevitably will), but how about some nice soups and stews?
It has been actually really cold here in Kansas City! During the winter, it’s nice to have something bright and crispy to keep my wintery spirits up. There are plenty of soups on the blog that are also great for this time of year. Search under soups in the category :) Thanks Marsha!
Looks wonderful and sounds delicious. I have to try it, for sure! Cheers Jamie
Let me know what you think, Jamie!
This looks delicious!! Yippee…I have all of the ingredients and am going to make it today. :-)
What did you think, Carrie?!
Ok…here is my follow-up since making it. This salad is crunchy, tangy, full of flavor, healthy and easy to make. Definitely a keeper and will be added to my rotation of yummy salads. I get so excited whenever I see another recipe from you. Love love love!!! :-)
Yum! Delicious and easy. Wasn’t sure what was meant by slicing the broccoli but what I did worked fine. Rave reviews from my husband.
Gosh, this looks so simple to make. I’ll have to try it out on the kids and see if they like it!
I would love to hear how it goes! Let me know :)
This looks super-easy and so delicious! Keep the cruciferous veggie recipes coming!
You got it, April!
I’m making this Friday. I’ve been wanting to find my “side of cooked broccoli” go-to recipe. I love simple broccoli but when I make steamed or roasted broccoli it is always lacking something. My mother-in-law told me how she makes her broccoli (hers is super delicious) but I can’t seem to replicate it. Any suggestions?
Hmmm. I always think that steamed broccoli needs a little drizzle of olive oil or pat of butter to be exciting, that’s for sure. How about a spritz of lemon and some flaky sea salt, too?
I did it for tonight’s dinner and it’s really delicious! But I’m a beginner to raw broccoli and it seems one has to get used to it. I just ate a small plate and it’s like a small bomb in my stomach…
I’m happy you liked it! I’m not sure why it is bomb in your stomach… hmm.
“..and it’s like a small bomb in my stomach…”
Broccoli comes from different sources – some is more bitter than others. As well, sometime raw broccoli is harder to digest for some stomachs. I have had that myself – but whenever I blanch it (min 60 seconds in boiling water, sometimes 1.5 minutes) then douse it into water with ice cubes in it to stop the cooking, I never have a problem with eating it after that. It takes away the bitterness, and looks brighter green too.
Hi Kate, I did make this tonight and it was delicious and light. I used sunflower seeds and reduced the olive oil to just 1 tablespoon. I shared this with my mom for dinner tonight and what’s left would only feed one more person. We ate this as a main dish with no other sides, so this recipe would only feed three this way. I only recently started following you as I was searching for healthy recipe blogs to follow. I appreciate the modifications you offer even though I did not try any this time. I also didn’t realize that honey wasn’t vegan. Any way, this recipe is definitely a keeper for me. Thank you! (p.s. Sorry, no picture as I was too busy enjoying it.)
Thank you, Susan so much for sharing! Welcome to the blog :)
Nice
Thank you!
This salad was great, thanks again :). I love your recipes
PS. It worked really well with Mac & Cheese (I just skipped cheddar from the salad)
Thank you! I really appreciate the star review, Jonna.
Hi there,
This recipe looks delicious and I definitely want to try it. The only thing is, my husband really dislikes Dijon mustard. Do you think the dressing would be good if I substituted regular mustard? Would you adjust the quantity?
Thanks, Leila
Ottawa, Canada
You can use other mustard, it just won’t provide the same flavor. Which, sounds like that is ok with your husband. Keep the quantity the same :) Thanks for the comment!
Leila – I’m sensitive to dijon (like your husband). I did half dijon and half yellow mustard in this and it was perfect – I couldn’t taste the dijon but I can tell it was working its magic in the background. I would give that a try!
LOVED the Broccoli salad recipes. I have passed it on to my friends!!!
Thank you, Patty!
Hello Kate, I made this dish tonight for dinner and it’s excellent. Really delicious. I used cheddar and followed the recipe exactly. Such a fabulous recipe you have here…will prepare it again!
We really appreciate and value your hard work to prepare these creative and nourishing dishes.
Five stars. Ten, actually !
Thank you, Catherine
So sweet, thank you Catherine! I really appreciate the star review and your wonderful comments.
Thank you! This came together in under 10 minutes and perked up a sad head of broccoli from Target. I loved it. The cheddar cheese was perfect.
Thanks for another delicious, healthy recipe. This is the first time I’ve left a comment, but so many of your recipes are in my regular rotation. Thank you so much, Kate, and wishes for every good thing in the new year!
Thanks for doing so, Alison! Happy New Year to you as well. I appreciate the star review. :)
This recipe loks good, I can’t wait to try it
Thank you! Let me know what you think when you try it.
Super delicious! I added some chopped kale for more greens. Loved it!
Great!
Tried the salad this weekend and loved it. Pretty much stuck to the recipe except for the pumpkin seeds. I didn’t have any so substituted sunflower seeds. Thank you! I’ll be making this again. Gale
Great to hear, Gale! If you would want to leave a star review, I would appreciate it. :)
Loved the salad even on the second day!
I tried to rate it with 5-stars but it wouldn’t allow me.
Hi! This sounds super tasty! What other kind of cheese would go well in this? Cheddar is kinda expensive here. -_- Would goat cheese be OK?
You could try that, or you can omit it all together if you would like!
Delicious! Tasted great even after a couple of days.
Wonderful! Thank you, Anne for your star review.
Yum!!! This was pretty simple to throw together on Sunday for lunches during the week. LOVE this salad. I used half almonds and half sunflower seeds but otherwise as written. Nice and crunchy and excellent flavors.
Awesome! That’s wonderful to hear. The combination of flavors and texture is great. Thanks for sharing and for your review!
Me and my husband had this for dinner.. It was so lush.. My husband isn’t a fan of Brussel sprouts, but because these are Caramelised they are so lush! He loved it! It was so nice.. Also I received Kathryne’s book this morning in the post, all the way here to cold England!!! It was a present from my husband! It’s the best cook/recipe book I’ve had.. I absolutely love it.. I’ve been a vegetarian for nearly 20 years and it’s so refreshing to have such lovely recipes to try! Yaaaaaaaaaaaay thank you Kate!!!!!!!!!
Than you, Jazmine for your very kind words. Also, I do so appreciate the support. :) Enjoy the book! It has a lot of wonderful recipes and tips in there as well. Let me know what you think of the book on Amazon too!
I just realised I left the review on the wrong recipe doh! I meant to leave it on the broccoli, Arugula and lentil salad! I’ve been wanting to try this recipe also.. Love a bit o broccoli! I will leave the best review ever on amazon also! Thanks Kate
Love, love your book!! After reading the comments, I made your salad with feta instead of cheddar and added baby kale – OMG delicious. Thank you and wish you and Cookie a very Happy and Healthy New Year.
Thank you! Happy that you think so :) To you as well, Phyllis.
Thanks so much–this was delicious! Crunchy, full of texture and very satisfying. Perfect for trying to make up for all the chocolate treats that were in my stocking recently. Will definitely be my go-to Broccoli Salad recipe!
I know right!? I still feel like I’m recovering from all the goodies from the holidays. Thank you for the review, Linda
Love this recipe because it has so much broccoli (my favorite). Kate, would you ever consider making a Broccoli and Cheddar Soup recipe? That’s my all time comfort food and I would love to see your version :)
Glad to hear that, Catherine! I will add it to my list of recipes to consider. Thank you for your review!
Sooooo good! My husband and I devoured a whole batch of this for dinner (And I usually hate raw broccoli) I made second batch right away and put it in the fridge to marinate for tommorrow!
Win! That’s great, Rachel. If you would want to leave a star review since you liked it so much, that would be wonderful!
This salad is AMAZING! Definitely putting this one into my go-to pile for make-head lunch salads. I used rice broccoli from Trader Joes, which gave the salad a nice texture consistency. Thanks for another amazing creation!
Wonderful! Thanks for sharing, Camille.
Thanks I will try this recipe
Let me know what you think!
Just made this salad for the second time – LOVE it!!! The first time I chopped up peanuts because I didn’t have sunflower seeds- they worked well! This time I used the seeds. Left the cheese out both times but didn’t miss it. Thanks for another outstanding recipe!!
You’re welcome! I’m glad it worked well with what you had on hand. Thanks so much for the review!
I’ve been your loyal reader for many years, thanks for all the science you have posted, thanks to your recipe my wife becomes smart cook
Thanks for your support over the years!
We had this last night as a Super Bowl side dish. It was amazing!! We did leave out the onions, but you have converted this non-raw broccoli lover into a fan!
I’m glad it converted you, Katherine! Thank you, for your comment and review.
This is a fantastic salad. I appreciate the detailed instructions you provide – like exactly how to toast the sunflower seeds! (I have never done that before, and wow were they good!!) I made it exactly as written except I omitted the cheese and used agave instead of honey. Delish! I have started a collection of the Cookie+Kaye recipes that I really love! Thank you!
Sorry, Cookie+KATE! (CAN’T TYPE)
Thank you for saying that about the instructions, Vicki! I do try to make them as detailed and clear as possible to make you successful with the recipe. I appreciate the review as well!
LOVED this recipe. I made it for my boyfriend and I and we gobbled it right up. I often get stuck in salad ruts so this was a much welcome change to my routine. Keep the unique salad recipes coming!
Hooray! Gobbled it up – I love that. Thank you, Hannah for sharing!
So good! I think I stood at the counter for a good five minutes, eating this with my fingers out of the bowl because I couldn’t wait for it to marinate. Such a simple, addicting salad that will definitely go in my weekly lunch & dinner rotation. Thanks Kate!
I may be guilty of eating out of the bowl myself! :) You’re in good company. Thank you, Sarah!
I refrained from making the original broccoli salad recipe because of the mayonnaise and sugar. Your recipe is brilliant, delicious and healthy. I made it last night! My husband and I love it. I even took some to work for lunch.
I’m glad you tried it, Minnie! It makes a great lunch. I appreciate the review!
Hello Kate,
Thank you for another yum-sounding recipe – I love your blog and it’s been an inspiration – trying hard to incoporate more veg in my diet.
I’ve noticed that you often prepare cruciferous veg raw and was just wondering whether it’s healthy to do that?
I did some research and read that eating too much raw cruciferous veg can be harmful – https://www.mindbodygreen.com/0-13685/is-raw-kale-good-for-you.html so I’m not sure…
maybe a few raw meals is ok? id love to know what you think
thanks :)
dan
Thanks for sharing, Dan! I know there are a lot of different opinions out there about food sensitives of all kinds. I believe it is about the particular person. Also, everything is about balance.:) I’m a true believer in that.
Yes, definitely – I reckon balance is key.
Thanks for sharing your thoughts as well :) I made this and looooved it, tasted even better the next morning xx
This was easy and SO yummy! I followed the recipe exactly but just left out the cheese. My daughter had 2 bowls of it she liked it so much :) I’ll definitely be making this again very soon!
I’m glad you and your daughter enjoyed it, Monica! Thank you for sharing and for your review.
I’ve take a like to broccoli, this is one veggie I would always pass in the grocery store but after making this salad I make a direct path to broccoli. Thank you for this refreshing salad. Got to go now making the salad for my son to taste later this evening.
Hooray!! I’m glad I have made you a broccoli believer. :) I appreciate the review!
Hi, thank you for sharing this awesome recipe. However, may I ask if I need to cook the broccoli first before slicing/chopping it because I don’t see it being mentioned in the instructions.
No, the broccoli is raw!
I Blanched My Broccoli for 2 1/2 Mins Then Sliced & Chopped It… Easier to Chop /Slice After I Found.
Just made this but used your Sunshine Dressing hoping for a creamier texture. It was perfect!!
Glad you think so! Thank you, Iris. If you wish to leave a star review since you thought it was perfect, I would appreciate it.
Delish! Easy to make and full of great contrasting flavors. I used grated smoked gouda and 1/2 pumpkin seeds and 1/2 delivered almonds to use up what I had on hand. Rave reviews from all around the table. Keep ’em coming Kate!
Finally, a healthy dressing for this salad!! Thank you! I have gone through numerous others and they all call for sugar, mayo and sour cream was beginning to feel defeated in the low calorie healthy twist for this salad.
Thank you, Mala! I hope you enjoy it!
I really like this salad, very easy to make, this is the second time I have made it. It is very good after letting the salad sit in the fridge for 20 minutes but it is even better the next day. Brought it to work and was asked for the recipes.
Hi, Francine! Thank you for the comment and star review. I’m glad to hear you and your coworkers enjoyed the salad!
Made this salad for lunch tomorrow, and it is amazing even though it didn’t have much time to marinate yet. Have to keep myself from eating it right now :D That said, I have tried SO many of your recipes by now and still have to find one that doesn’t turn out perfect. Love your blog!
You’re so sweet, Stefanie! Thank you for your star review. I love to hear that!
Yummmy and healthy as always! xoxo (I just pin it -again-)
xoxo
Thank you!
This is delicious AND I get to feel virtuous when I eat it! Great addition to the regular salad rotation at our house. Hubby loves it, too.
Thank you, Christine!
I made this last night for dinner and just had it for lunch. I think it’s going to find it’s way into my weekly rotation! I’m a relatively new follower and so far love every recipe from your blog. Thank you so much!
Perfect! It’s a great salad to have leftovers for lunch. Thanks for your review, Hannah!
I make this recipe almost every week – that and the kale salad from your cookbook!! I love them both – now I need to try making some of the others.
Thank you! I love that. Thanks so much for your review, Cheryl.