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.
This is by far the best broccoli salad… ever. I absolutely love the dressing. Will most definitely make again and again and again. Thanks so much.
That’s great! Thank you for your review, Suzanne.
I made this today for supper OMG sooo gooda that’s all I had, must say though I added chopped brussels sprouts and radishes as I didn’t have enuff broc…
thanks
Marie
I love the broccoli recipe. Since lockdown we have been buying frozen. Not the same. However have roasted frozen ok good.
Thank you pam
OMG. Made the recipe exactly as it was and I can’t get enough of it. Making a double batch for the game on Sunday. Even my husband liked it. Love the flavors and the way it gets better and better tasting as it ages. Keep those wonderful recipes coming.
Thank you Kate ! I love your recipes !!
I also often do this salad adding dried currants instead of cranberries and no honey sauce ( because of glucose) but rather lemon, mustard, salt and pepper and olive oil .
Thank you for sharing, Colette! I’m delighted you love it.
This recipe is so good!! Double it right away because everyone pigs out.
Delicious! I made this yesterday and will definitely be making it again. This just jumped to the front of the pack for broccoli salads. I love the dressing. I didn’t miss the mayo dressing that is usually on brocolli salads. In fact, since I didn’t use it all, I put it in a jar to use on other salads!
Thank you for sharing, Suzy!
Hello Kate,
Thank you from Melbourne Australia! Made this tonight and it was very well received. Loved it and so easy – especially given that I can prepare it earlier in the day and not have to worry about it :)
Hav only recently discovered your site and and loving your museli and granola!
thank you.
Kellie
You’re welcome, Kelli! I appreciate your review.
This is delicious! My whole family loved it. I will definitely be making this often!
Thank you for sharing, Behtany!
This salad was so delicious & healthy, thanks for the great recipe Kate!
You’re welcome, Ellen! I’m happy you loved it.
Kate, I knew I would like this because of the ingredients, but I didn’t think I would put it in a favorites category because I love the old mayo, bacon, grape version. After your recipe had chilled for an hour I took a taste. It is FABULOUS! I absolutely love the no mayo dressing! What a surprise! Thanks, Kate, for proving me wrong and giving me a New Favorite Broccoli Salad recipe!
Im covered in ice and snow so I can’t get to the store. Can I use regular mustard instead of dijon?
Thank you
Hi! Sorry for my delay. What did you decide to do?
Fantastic
re: favorite broccoli Salad. I’ve made this twice already and it’s delicious as well as gratifying knowing that I’m eating something that is so good for me! Thank you so much!
That’s great! Thank you for sharing, Elizabeth.
I tired this salad last week and is fabulous ! And I do not like broccoli. Mirka
Wonderful, Mirka! Thank you for your review.
Delicious ! What a nice healthy change from the usual fattening mayo dressing!
Can’t wait to see how the day after leftover tastes!
Thank you!
This is a great recipe! I made it without the cheese because my household includes a vegan, and made it again 2 weeks later because it was so good! It keeps in the fridge for days, so makes for a nice way to get some veggies in throughout the week.
Loved your recipe.My husband ever the skeptic, pronounced it the best thing on the menu( beating out chicken Marbella!)I added 3 slices of crunchy bacon and a wee bit of orange zest.Will be making this again.Thanks so much for the delicious recipe!
I love raw broccoli, but in small, bite-sized pieces (not giant florets). This recipe is amazing – letting it sit in the fridge while the dressing mixes with the other ingredients only amplifies the recipe. Toasting the sunflower seeds goes a LONG way too. If you plan on having leftovers, I recommend adding the sunflower seeds as an individual topper and not mixed in with the salad – in my experience, the sunflower seeds lose their crunch after sitting in the dressing for too long. If I plan on finishing the salad same-day, I mix everything together.
Love this recipe! I have made it twice in the past few weeks. You feel good eating it and it really is so delicious. I didn’t like raw broccoli till I tried this recipe!
I love this recipe, it is truly addictive. Yep, this morning I actually ate it for breakfast!
I’ve made this many times. Scaled down for a main course for two hungry adults. Swop the sunflower seeds for toasted pine nuts and also mix in a small amount of cooked quinoa. A really delicious dish!
I needed to do a bit of a fridge clean out and make lunches for work.
Made this as per the recipe, using up some truffle cheddar, added a grated carrot and only had sunflower & pepita mix.
I think I have a new favourite broccoli salad!
That sounds delicious, Kym! Thank you for your review.
Can this be made the day before? If so, anything different in how it is assembled/prepared?
Sure! It can make great leftovers.
You are actually just the best. And this salad won Easter dinner for me. You won Easter. 10/10 and will make again !
That’s great! Thank you for sharing, Caraline.
Loved it. Omitted the cheese. Made everything else per recipe plus some black pepper because my husband loves pepper
That’s great, Lisa! Thank you for your review.
I love this recipe! I didn’t use cheese and was wondering what the calorie count would be without it.
Hi Donna! I’m glad you loved it. Sorry, I don’t have the count without the cheese. If you need that information, I suggest an online nutritional calculator with your specific ingredients.
We had a shared lunch today and one of the guys made this salad, it was sooo good I had to have the recipe. He told me to check your website out. I’ll definitely be making this in the future. Thank you
I loved this recipe! Made it once with what I had in pantry so used 2 medjool dates instead of cranberries and added capsicum it was amazing have now made it a second time with the cranberries and wowoww I love it! Thank you
You’re welcome, Georgie! Thank you for your review.
Thank you for the delicious sounding recipe which I’ll make this week.
The fastest and easiest dressing I’ve discovered is to mix 1/4 c honey, 1/3 c apple cider vinegar, and 1/3 c olive oil in a salad dressing jar, then shake a few times. It keeps fine on the counter for at least a couple of weeks, but by then it’s usually gone anyway. I add different herbs to our food to keep it interesting. :-)
Thank you for sharing your approach, Bonnie!
This salad is now part of my favourite go to broccoli recipes. I skip the cranberries and cheese. It’s hard not to eat the whole lot in one sitting all by myself!
Loved by all!!!
Will definitely serve it again.
Hi Kate – If I use almonds should they still be toasted?
Hi, toasted is always a nice addition. Let me know what you think, Chris!
I made a double batch exactly as written and it is delicious! I love the vinegar and mustard with the sweet cranberries, YUM! Then the crunchy little sunflower seeds…the texture is wonderful!! Really like this mayo-free version, it will definitely be in my summer salad rotation :)
Thank you, Kelly! I’m happy it’s a hit for you.
Very nice, had with a leaf salad, hoummous, new potatoes in lemon and basil butter, red onions in vinegar and oil, and a small cheese and spinach pastry. Didn’t use the berries as didn’t have any or cheese !
This recipe is wonderful! If you haven’t tried it yet, you’re missing out. I give it 5 stars.
Made this for dinner tonight and it was perfect! I had to substitute pepitas because I could not find sunflower seeds so I’m looking forward to making it again when I do!
Pepitas are a great option, Jennifer!
Oh my goodness! This has to be the best summer salad! I used sunflower seeds and cranberries. I added bacon. I got raves reviews at the family BBQ! Thank you.
Made this salad for a girlfriend’s get-together. Everyone loved it, including one woman who said, “I normally don’t like broccoli but I really liked this salad!” Such a great diversion from the typical mayo-based broccoli salad and so much better. I used shredded gouda cheese because it was what I had on-hand, but next time I make it I’m definitely going to try sharp cheddar.
That’s great! Thanks for sharing, Melanie.
Absolutely loved this! Left out cheese for non-dairy dish, so easy to put together! Crisp with a little sweetness! Great summer cold salad! Thank you!
You’re welcome, Linda! Thank you for taking the time to comment.
OMG. What a salad!! Fantastic flavour and it’s very filling. Add some toast and it’s an excellent light meal. For extra protein, add a hard-boiled or soft-boiled egg.
I omitted the garlic because I already had garlic-heavy dishes to serve this with. The only other change I made – after tasting it – was adding another half-batch of dressing that was heavier on the vinegar. I included the cheddar and I think that’s why the extra vinegar was needed, but that’s personal taste.
Thank you, Viva! I’m delighted you enjoyed it.
Absolutely loved this salad and so did everyone else. It is now my go to salad. Easy to make and DELICIOUS!
Loved this and so did everyone I shared it with too! Used chopped almonds and sweet onion as that’s what I had. Will make again with red onion and sunflower next time as it was delicious.
That’s great, Kmac!
I made this without the cheese and with almonds since that was all I had. I used 1/4 versus 1/3 cup of oil, and the dressing was still so full of flavor. Even my husband had seconds!
That’s great, Toni! Thank you for your review.
So, so good! I had a bunch of broccoli and cauliflower to use so I mixed the 2. Added sliced almonds and omitted the cheese. Great for these hot summer day! This will be included in my rotation for sure.
Yes! Perfect for a hot summer day. I’m glad you enjoyed it, Dawn.
How much is one serving? 1 cup? I have not made it yet but trying to make sure I order enough materials to make it for a large gathering.
Hi, 1.5-2 cups is about a serving.
This is SO freakin delicious! ❤️
I made this for dinner tonight and it was a hit. I excluded the cheese, but considered goat cheese instead. I also excluded the mustard because I am sensitive to it. Really good, quick and healthy. Next time, I will add the goat cheese, maybe 4 oz. I blanched the broccoli for 3 min beforehand. Delish!!!
We loved this salad, it’s a keeper. We gave up bacon years ago and have missed the traditional Broccoli Salad – and this one is even better. Based on what I had in stock, I subbed pine nuts for the sunflower seeds and subbed plant-based smoked gouda for the cheddar. YUM!
I left a review a few weeks ago but I have to review again because since then I’ve made this salad 3 more times – and even my husband who generally prefers cooked vegetables has scarfed this down every time. It’s a major hit with the family. SO GOOD. It’s even better after a day or two when the broccoli has time to absorb the dressing and soften just a little. Last time I was out of honey so I used maple syrup.
I’ve bookmarked a few of your recipes to try soon, thank you for sharing your beautiful recipes.
I love that, Viva! Thank you for sharing.