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.
Just made this and we will make it again and again!!!!! We almost ate the entire salad in one sitting! We used cherries and Kerrygold aged cheddar!! The best!!!
Wonderful, Nicole! I’m happy to hear that.
Hi Kate, I just made this and holy brocc-o-licious!!! Followed the recipe to a T. Couple of hints for your readers: I’ve read some comments from those who don’t like Dijon mustard. I would encourage them to try different brands as I find they vary greatly in terms of taste and “punch”. Also, I’m not a huge fan of raw onion…unless I soak them. I dice a whole onion, then put in a bowl and cover with cold water. I let them soak for a good couple of hours, draining the water once or twice and rinsing, then back in the bowl and cover with water again. This really takes the “bite” out of the onion, while retaining the flavour. I keep the drained bowl in the crisper, well sealed of course, and then I always have raw onion to add to salads, etc. Thanks for another fantastic recipe, Kate!!
Thanks so much for sharing, Rose! I appreciate the review.
So, we are not vegetarian – I’m just not the biggest fan of mayo based salads so I decided to try this, and planned to add bacon but decided not to. I didn’t have almonds or sunflower seeds on hand so I added toasted pine nuts. It was SPECTACULAR! Can’t wait to make it again ( it’s gone haha) and definitely use sunflower seeds because I love them. We all were crazy about it and I sent the recipe to my parents and 5 siblings. Thank you for a yummy broccoli salad we all feel good about!
Thanks so much for the comment and review, Marla! Glad it was a hit with your entire family.
Made this today and LOVED it! I made 1/3 of what the recipe called for and ate the whole thing myself after work (oops). The only extra thing I did was add some tahini to the dressing to make it super creamy. I have an obsession with tahini on raw salads
That’s awesome! Love it. Thanks for the review, Nicole.
Was looking for a recipe for broccoli salad that didn’t use mayo and your popped up. I made a few subs based on my pantry (raisins & jack cheese vs. cranberries & cheddar). I also blanched the broccoli. Anyway, it’s terrific! Definitely in the rotation.
Lovely, Sarah! Thanks for sharing and for your review.
Best salad ever. I added radicchio & substituted trail mix that had only cranberries, almonds, sunflower & pumpkin seeds. It was amazing. Not to tart & not sweet & gooey like most recipes.
Delicious, Sara! Thanks for commenting.
Thank you for this recipe. I had stumbled on it a few months ago as I was looking for a mayonnaise free broccoli salad recipe. It was delicious! I went to make it again last week and couldn’t remember the name of your site, even googled mayonnaise free broccoli salad and it didn’t come up. Now I have bookmarked it. So happy I found it again. Wonderful recipe! Excited to look at your other recipes.
You’re welcome! let me know what you think as you are trying other recipes.
So good! I first ate this when my mom prepared it for a party. I asked her for the recipe and was shocked to see that it is a much healthier version of the traditional broccoli salad. I made it today to take to a potluck. I used shredded cheddar cheese and sunflower seeds. It’s delicious:)
I’m really glad you liked it, Shelly. Thanks for your review!
My husband and I love your blog, Kate! We made this recipe to go with poor man’s burnt ends (a quicker and cheaper style brisket) and it paired perfectly with the sweet BBQ sauce on the meat! I was so impressed especially because I’m not a fan of raw broccoli but since discovering your blog and trying to incorporate more veggies in my lifestyle I now love veggies more than before!
Thanks for sharing, Rachel! I appreciate your review.
My husband and I loved it. I did not use the cheese, but I did add chickpeas. Looking forward to trying more of your recipes.
Wonderful, Linda! Thanks so much for your review.
I made this for lunch today and it was amazing! I’m not usually a broccoli salad person – not a fan of the sweet mayo dressing. But this salad is my new favorite with the sharp dressing and nutty sunflower seeds. I didn’t have any dried berries so I used chopped fresh cherries and didn’t change anything else and it was so good! I’m trying really hard not to eat the whole bowl! Thank you Kate!
Thanks for sharing, Rebecca! I appreciate the star review.
Delicious and easy to make light alternative to Broccoli Salad with mayo and bacon. Keeps well in the fridge for a few days. Will definitely have this salad frequently this summer as our garden overwhelms us with broccoli!
Wonderful, Cheryl! Thanks for your review.
I made this recipe with and without the cheese. Everyone loved both of them. Therefore, I make it now without the cheese since we have some cholesterol issues in our family. Thanks for a great recipe!
Thanks for sharing and for your review, Cathy! I appreciate it.
I discovered this broccoli salad recipe earlier this year and have made it several times. Everyone who has tasted it has asked for the recipe. It’s pretty easy to make. Love it!!
I love that, Kay! It’s a great one for sure. Thanks for your review.
If you have any recipes for courgettes/marrow which I could freeze I’d be grateful to hear about them. I’ve just picked loads of them!!
Made this last night for a BBQ and it was amazing!! The thought of raw broccoli wasn’t appealing, but can’t believe how it turns into the most delicious salad. Thanks for all your wonderful recipes!
Wonderful to hear, Nicola! Thanks so much for your review.
Oh my, SOOO good, and such a pleasant change from the mayo crazed broccoli salad in my “church” cookbook. Thank you!!!
You’re welcome, Chris! I’m really glad you liked it. Thanks for the review!
I absolutely love that you included a vegan, nut free, and dairy free version of this recipe! Those of us who have allergies or diet restrictions, it’s easy for us to convert any recipe. However, for friends and family who don’t have allergies or restrictions, it is sometimes difficult for them. You have made it easier for others to make the changes necessary. THANK YOU!
You’re so welcome! I’m happy it works so well. I do try to make recipes work for different needs when I can.
I find it’s faster and most thorough to mix salad dressing ingredients if I put them in a jar with a screw-on lid and shake the jar. Also, splashes are prevented. If it’s a canning jar with measure marks on the side, they help me adjust the amount of dressing I use to the amount of salad ingredients I have on hand. I can see how much dressing a recipe makes, (this one is about 5 Tbsp), double it if I need more, and see how much I am using and how much is left when I pour it out.
Your website is especially attractive: well-organized, fresh-looking and uncluttered. Your pics are the best, sharp-focused and in real-looking settings, not glamorized or colorized beyond my kitchen’s ability — they say “you can do this”!
Now I will go make the salad — too bad I have to wait while it marinates before I can eat it!
Thanks for sharing! I like that method. I appreciate the kind words, Carolyn. :)
A friend recommended this recipe to me & I’ve made it twice already this week! Normally i don’t like raw onion but it goes so well with everything that I’m now converted. I used wholegrain mustard as I already had that in the cupboard and I also added chicken to make it into more of a meal (the second time I also added avocado). Can’t wait to try your other recipes!
Hooray!! Thank you, Bex.
This just might be the yummiest salad I have ever made. And I have made lots of salads! This is miles ahead of the usual bacon and mayonnaise pot luck version. Thank you so much for another winner.
Hooray!!
Amazing. I am vegan, so no cheese and used agave syrup. So freaking good. I feel like this could be a holiday side salad
Great to hear! Thank you, Lisa.
My entire family loves this recipe, even my broccoli critics! Just made a second batch within 3 days. Followed the recipe, and it is spot on. Thank you.
You’re welcome, Sara! Happy to hear you have already made it again.
I really really REALLY want to try this but I have no mustard of any kind or cherries/cranberries.
Will it still be ok if I omit the mustard completely and substitute the cranberries for chopped dates/raisins?
The mustard is really key to the flavor, but it should still work and just not be as distinct dressing flavor. Raisins would work. Let me know what you think!
So yummy!! Was a hit with my family and went well with roast beef. I didn’t use as much red onion and substituted cheese for feta
Thanks for sharing!
LOVE your blog!! Started with the Thai sweet pot and carrot soup. Have made it 3X YUMMY. Last night i made the Black been burgers, another fabulous one. I have made your guac and mango salsa for taco night and they were a big hit. Making the Broccoli salad today. Also made the cauliflower rice, super delicious.
My friends all know about your blog!!
Thanks for making some fabulous recipes.
Lastly the Brussel sp were unbelievable!!
Cold weather in NYC means time to cook and entertain. My friends are happy I found you!!
Keep up the great work!!
Thank you, Mary Anne!
WOW!
This recipe is my husband and I new favorite salad. I could eat it every day :)
As a french, I didn’t want to use cheddar because in my opinion there are plenty of much tastier cheeses, so I used crumbled Gorgonzola. And oh my gosh, that was bomb! This cheese gives a creamy texture to the salad, just what we needed.
Thank you so much Kate, your recipes are always the best <3
You’re welcome! Thanks for trying this recipe, Clementine.
I don’t often post comments on recipes but I have to comment on this one! It was getting towards the end of the week, wanting to clear out the veggie drawer and a head of broccoli was staring at me. Found this recipe and had everything on hand to throw it together. Followed as closely as I ever manage to follow a recipe. Kept the broccoli raw, stick with the sunflower seeds, added the cheese… Added a few croutons (not really necessary but being assigned crouton chef kept the husband busy and out of my hair) and some salami for the carnivore and it made an AMAZING summer’s evening meal. Will be adding to my regular repertoire. Thanks for sharing this fab recipe :).
I’m glad you did comment, Barbara! I appreciate it.
Hi Kate-
I made this broccoli salad for Thanksgiving and it was a HIT! Everyone loved it. Thank you for sharing it!
You’re welcome! I’m glad it went over so well, CJ.
Everyone loved this salad including me. Marinating it definitely improves the overall taste.
I added cauliflower and green apple to the vegan version of your recipe with the cheddar cheese on the side.
Thank You!
You’re welcome, Connie! Thanks for the review.
I’m not a broccoli salad- or even raw broccoli person- and this dish is amazing. I’m eating as I type. Will definitely make again and again.
I’m glad you tried it and loved it, Jenna! Thanks so much for your review.
Make this all the time. Actually, making this right now for lunch tomorrow. Excellent flavors!
Great to hear, Jen! Thanks for your review.
I made your broccoli salad as I wanted to make something different for a shared salad. I improvised with some added bacon (just for hubby as he will only eat most salads with meat)!! Either or it was delicious. Also added red pepper for extra colour & parmesan cheese. Yum
Thanks for sharing, Jen!
This salad went very well with our Christmas Day brunch(13 people). I added shaved Brussel sprouts and carrots. Totally forgot to add the cranberries and cheese but they made it into the leftovers (very little made it back home). Delicious
Thanks for sharing! I’m glad it was still good even without those ingredients!
Delicious, Kate!
Thank you, Jessica!
Wow, this is a wonderful recipe. My new “go to” recipe to take to potlucks. I’ve made it 4 times in the last couple weeks for various Holiday parties. A huge hit with everyone. I’m carrying the recipe around in my car now since everyone has been asking for a copy. A quick easy thing to make, healthy. I used toasted almond slivers twice and toasted sunflower seeds twice. Both are good. I’m going to try toasted walnuts next time. Also want to try with Feta.
I love it, Cindy! Thanks so much for sharing.
So delicious and so perfectly easy to put together! This is salad is aptly named as it is my Favorite Broccoli Salad!
Lovely salad, very popular in my house. I added a chopped avocado to the last one I made, which went very well too.
Sounds delicious! Thanks, Suzy.
Just made this for dinner. Great use of my remaining broccoli and so tasty already. Yum!
Thank you, Katy!
This was delicious — thank you! I made it for a group made up of people with strong and differing food preferences, and everyone loved it.
I’m happy to hear that, Leslie! thanks so much for your comment and review.
Made this salad today for a potluck. It’s delicious! I added julienned carrots and chopped bacon for my husband. Love the dressing!
Thanks for letting me know you loved it! Great dish for a potluck.
Thanks so much for this recipe. I cook for international students and needed something without mayonnaise because of the eggs. I just made this with slivered almonds in place of the sunflower seeds, and used sliced green onions instead of red onions. It tastes great!!
Thank you!
So yummy! Will definitely make again.
Great to hear, Charle!
I took this salad to my daughter’s for Christmas Dinner. When I mentioned I was bringing a broccoli salad, I got a less than enthusiastic response, but I persevered anyway. Everyone loved it!
It looked festive with the bright green broccoli (I blanched it as I am not a fan of raw broccoli) and cranberries. The dressing is fresh and light. Thanks again for this lovely recipe.
It would be a festive dish for the holidays! Thanks for sharing, Linda.
Have been making this yummy salad (without the cheese) for several months now and love it. I always make it the day before and think it tastes best that way, and even use leftovers the following day for lunch as well. It was a big hit at my daughters wedding with lots of guests asking for the recipe.
I agree! I love the leftovers of this salad. Thanks for sharing, Janine!
OMG this is my new favourite salad – and I’m not the biggest fan of broccoli. Thank you ❤️
You’re welcome, Ali! I’m happy to hear it’s a new favorite.
Needed to double the delicious dressing. Love the ingredients and no mayo. Will make again.
I make this very week! The whole family love it – including a 7 year old who generally baulks at anything green. This recipe has been shared with my friends, family, neighbours, the checkout girl at Target…. It’s so adaptable but always delicious. I’ve added more seeds & nuts, currants, feta whatever I have at the time. Bound with that dressing, always amazing! Thank you
Every week, that’s awesome! Thanks for sharing. I love the adaptions, Erin.
Awesome salad! I love broccoli but don’t usually eat it raw. This salad has changed all that. I’ve made it multiple times since I found the recipe. It’s now my favorite way to eat broccoli. I’ve made it as written, with feta, goat cheese, pine nuts, walnuts, almonds…whatever I happen to have. At times, I’ve also substituted grapes for the dried cherries. (I do leave out the onion..not a fan) The dressing is delicious and I’ve used that recipe for other salads too. Home run!
I’m glad you love it! Thanks for sharing your variation.
I made some of this salad today. I can’t stop eating it! The dressing is amazing! I love all your recipes I tried so far! Thank you!
Wonderful to hear, Karen! Thanks so much for your review.
Do you have any suggestions for substitute for raw onions in recipes? My husband cannot eat raw onions. I need suggestions. I really like this broccoli salad. Thank you.
Chives, leeks or shallots could work, depending on his allergy.