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.
Kate, have you ever tried this with your Sunshine Salad Dressing?
This is a keeper recipe! Made it vegan so used maple syrup and no cheese, and can’t imagine it any better! Thank you so much!
Thanks Jeanne! So glad you enjoyed it!
Made it, omg so yummy!!! Best way for me to eat broccoli, this recipe makes broccoli taste AMAZING.
Yummy! I made it this morning, eating it right now. Very, very delicious. Will make again and again.
Love the crunch of this salad. A nice change from Roasting the Broccoli. I did not have a red onion so used scallions in place. We ate the entire salad at one meal with Shrimp Alfredo. Delicious. Thank you.
You’re welcome, Mary! Thank you for your feedback.
Great flavors! I loved it!
This was a great recipe. So tasty.
I made it for lunch this week. It even remained fresh.
Thanks!
Thank you for your comment, Ruthie!
Made this yesterday exactly as the recipe is written! Delicious! Loved the flavors and a real treat to have a wonderful salad that is something different from lettuce options…so crisp and crunchy!
Thank you for all of your wonderful recipes…and love your cookbook too!!
You’re welcome, Karen! Thanks for letting me know what you thought of this salad.
Wonderful! The honey-mustard vinaigrette is so pleasantly light and piquant. Slicing the broccoli thin and then chopping helps the vinaigrette really get in the broccoli and minimize the raw flavor. So absolutely delicious. I’ve made it three times in the past two weeks!!!
I’m really glad you liked it, Nicole! Thank you for sharing. 3 times already, that’s great!
LOVED this! I used the almonds. I love toasted almonds in salads. Will definitely try sunflower seeds next time as there will definitely be a next time (and a next and a next…) We have a Maggie (JRT puppy farm rescue) who hoovers around while my husband and I are cooking – lol. She loves veggies and today I learned that includes cauliflower :)
Thanks Kate! ps. The dressing really made the dish.
I love it! Thanks for the review, Tacy.
This is a terrific recipe! My husband and kids love it (I just leave out the onion). Thank you for this one, Kate!
You’re welcome, Haylee!
Oh this was just what I was looking for! I love broccoli and honey mustard. I swapped pumpkin seeds for sunflower and added some cherry tomatoes and a thin sliced apple. Such a fantastic light dinner!
That sounds like a great way to change it up, Kristin!
I have never liked raw broccoli very much but I had a broccoli salad over the holidays that intrigued my palate. I turned to C+K for a reliable recipe that would deliver. This is so delicious, I’ve made it several times for lunch meal prep. It’s even husband approved. The recommendation to cut the broccoli small is key for me.
I’m happy C+K can be a trusted source to deliver. Thank you, Jackie!
This is one of the best salads I have ever tasted… I have made it at least seven times this year and it’s only March! My family all love it and everyone that’s tried it has asked me for the recipe. It’s got crunch (broccoli and seeds), vibrancy (red onion, mustard and the chilli flakes that I always add), sweetness (honey), sourness (cranberries or sour dried cherries) and satisfying savoury luxury (cheese). My son even takes it to work in his sandwiches! GORGEOUS.
That is a lot! But, it is a good one to have over and over. Thanks for your review, Annabel!
So flavorful! I’m addicted to this salad! Zesty and delicious. Makes eating broccoli enjoyable. Thanks for the recipe :)
You’re welcome!
Can you make this the night before to take to a potluck event? Thanks.
Yes! This is a great potluck salad!
I make this very regularly – everyone loves it. I do leave out the cheese though.
Thank you for sharing, Maryanne!
Wow – just love this recipe. I doubled the honey mustard dressing and used the extra to marinate raw shrimp (which I grilled and served with the salad). Used whole grain Dijon mustard and added sliced radishes (because I had some on hand I needed to use up). The combinations of flavors in this salad was outstanding. Very easy to make. Thank you Kate for providing many healthy side dishes that are gluten free and truly healthy & tasty.
Thank you for sharing, Suzanne!
so good!!!
I’m glad you loved it, Charlotte!
I made this salad last night for a potluck, Rave reviews and the recipe shared. Love broccoli salad and this lighter version is amazing.
Wonderful, Susan. Thanks for sharing.
I’ve made this multiple times and it has become a favorite in my house. Even my teenage son likes it, and that’s saying something! Love the combination of tastes textures. Leftovers keep well for lunch the next day.
Thanks for sharing! Yes, this is even better the next day.
That is pure lusciousness, I want a big bowl of it now!
It’s really good! Thanks for your review, Bee.
This might be the best salad I ever had! And so easy to make as well! Thank you for a great blog with so much deliciousness!
Fab tasty recipe, husband declared it a winner. I’m dairy free so replaced the cheese with vegan cheese and nobody noticed . Will defiantly be adding this to my weekly dishes list.
Love it, nice and crunchy, and taste great. I eat it as a healthy snack in between meals.
Hello!
Are you able to tell me how many grams are in a serving?
Thanks
Hi! Sorry, I just use U.S. measurements. I head myrecipes has a good converter to use.
Delicious..yum that dressing! I added grated carrots.. thank you for sharing
You’re welcome, Simone!
Favorite Broccoli Salad – Excellent salad but where are the nutritional values?
Hi M. Evans! The nutritional information is below the notes section of the recipe. You need to click to expand and make sure you allow cookies in settings in your browser.
Thank you for this recipe, the salad was absolutely delicious! I made it with almonds and without the cheese, and I thought it tasted even better the next day. Will definitely make it again soon.
It’s a great leftover salad, for sure! Thanks for sharing, Anne!
Katherine:
Made this for my mom for Mother’s Day. It’s wonderful!
Hope we get to see you over the 4th!
Kate & John
Thanks for the comment, Kate!
Girl, I made this tonight and ALL FOUR of my kids gave it a thumb’s up. Thank you for a good way to eat raw broccoli. WOOT!
You’re welcome, Erika!
My boyfriend and I have been moving towards a plant based diet after a few health issues.
This was the first recipe we tried from the website and LOVED it so much it’s become a weekly staple! Yummy!
Thanks, Stacey!
I used green onions instead of red, and golden raisins instead of cranberries because that’s what I had on hand. This turned out really really good! So quick to prepare and perfect to make ahead for dinner later.
Thanks for sharing your variation, Marcie!
Made this for a BBQ at the weekend. Based on what I had in my pantry, I used pine nuts instead of sunflower seed. Yummy. I also steamed the broccoli gently for a couple of minutes. I didn’t add the cheese. Really delicious and very healthy.
Thank you for sharing and for your review, Clodagh!
I loved this recipe! I made it without cheese and with sunflower seeds since I’m allergic to nuts. It was delicious.
I’m glad you were able to make this one work for you, Amanda!
I am a new subscriber. I have made a small scale broccoli salad to try out and loved it! I will be bringing it to a family BBQ this weekend.
Welcome, Pat! I’m glad you loved it and will be sharing it with loved ones.
The best easiest salad that everyone loves! I make this salad A LOT and always get complements!
Hooray! I’m glad you loved it, Diana.
WOWWWW, this salad is absolutely delicious. The toasted sunflower seeds make it, for me — such a deep, almost meaty flavor (in a good way, though). I didn’t have any dried cranberries on hand, and I’m dairy-free, but the salad was SO good even without those ingredients. Loved the dressing and all the textures. Thanks so much for sharing this lovely way to make raw broccoli delicious!!
You’re welcome, Angie! Thanks so much for your review.
This salad checks all the boxes. I had two small broccoli stems from the farmer’s market, so I added two small sliced zucchini to make up for the volume. I subbed in spicy brown mustard for the Dijon because that’s what I had on hand. I didn’t miss the mayo or bacon in other recipes. Looking forward to the leftovers after the flavors had a chance to blend overnight.
That sounds like a great way change it up, Robin! Thanks for sharing.
This was my first time making and eating broccoli salad. My boyfriend requested it for his birthday dinner but he didn’t want a white creamy sauce, bacon or added sugar in the recipe. Google lead me right to your recipe and we weren’t disappointed. My 80 year old Dad was crazy about it too. This will be one of my official summer salads for years to come. Thank you for this wonderful and delicious recipe!
You’re welcome, Naomi!
O…..M…..G!!!!! Kate!!!! This broccoli salad is AMAZING!!!!! I was searching for something easy and healthy to meal-prep for my lunches at work this week and just yesterday I came across this recipe post (this was my first time visiting your blog/website). I *immediately* went to the store and bought the ingredients I needed to make this salad. I was expecting something cool and refreshing (especially with how hot it’s been in my area lately)… and this completelyyy exceeded all my expectations!! I let my salad marinate in the dressing overnight and I think that was the way to go. I opted for slivered almonds instead of sunflower seeds; also, I have a major love affair with cheese, but I decided to leave it out (my attempt to make it the slightest bit healthier)… and I have to say, I’m not missing it one bit! My only regret is not packing more for my lunch today. (Lesson learned, I’ll be bringing more tomorrow!) I can’t wait to make this for my family and I especially can’t wait to try more of your recipes!!! :)
I’m excited you think so, Danielle! It’s a great lunch option.
I made this Broccoli Salad last night – SO YUM!!! PS. I added some fried Bacon pieces
I’m glad you loved it!
One of the best brocolli salads I’ve had the pleasure of eating.
Love to hear that, Valeree! Thanks for sharing.
Just made this and it’s so delicious! I love the dressing. So much better than the recipes with mayo. I think I’ll be bringing this to the 4th of July cookout!
This is a great salad for a cook out! Thanks for your review, Emilie.
Excellent salad. I didnt use the cheese, and blanched the broccoli first. The tangy dressing is so good.
Thank you, Roberta! I appreciate the review.
Just made my 3rd batch of this with gorgeous broccoli from a local organic farm. It has converted me to loving raw broccoli. As always your salad dressings are the best. Thanks.
And much happiness to you two and Cookie, too.
Thank you, Jean!
This recipe is surely lip smacking! Have made it a few times and it’s always a hit.
Thank you for sharing, Manju!
Delicious and Light! Didn’t miss the heavy mayo dressing at all.
I’m happy to hear it, Kim!
I am addicted to this salad. The dressing is fabulous. I don’t add the cheese.
Thank you for sharing, Kathy!
Just a wonderful salad thank you for sharing
You’re welcome!
This is the best!!! Thank you!
Do you know the kj content of this please?
You’re welcome! Unfortunately, my nutritional plug-in isn’t working at the moment. I’m working to fix and apologize for any inconvenience!
This is amazing!!
Thank you, Robyn!