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:
PrintFavorite Broccoli Salad
- Author:
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus 20 minutes marinating time)
- Yield: 6 side servings 1x
- Category: Salad
- Method: By hand
- Cuisine: Mediterranean
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.
Debbie
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
Kate
Thank you so much for your support! I really appreciate it, Debbie.
Lara
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!
Kate
Thank you for sharing your take on the recipe! I appreciate the review.
Marsha
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?
Kate
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!
Jamie
Looks wonderful and sounds delicious. I have to try it, for sure! Cheers Jamie
Kate
Let me know what you think, Jamie!
Carrie
This looks delicious!! Yippee…I have all of the ingredients and am going to make it today. :-)
Kate
What did you think, Carrie?!
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!!! :-)
Diane
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.
Village Bakery
Gosh, this looks so simple to make. I’ll have to try it out on the kids and see if they like it!
Kate
I would love to hear how it goes! Let me know :)
April
This looks super-easy and so delicious! Keep the cruciferous veggie recipes coming!
Kate
You got it, April!
Giselle
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?
Kate
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?
Sara
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…
Kate
I’m happy you liked it! I’m not sure why it is bomb in your stomach… hmm.
Marcia
“..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.
Susan Marshall VA
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.)
Kate
Thank you, Susan so much for sharing! Welcome to the blog :)
ArturoRandle
Nice
Kate
Thank you!
Jonna
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)
Kate
Thank you! I really appreciate the star review, Jonna.
Leila
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
Kate
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!
Sarah
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!
Patty Tosswill
LOVED the Broccoli salad recipes. I have passed it on to my friends!!!
Kate
Thank you, Patty!
Catherine
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
Kate
So sweet, thank you Catherine! I really appreciate the star review and your wonderful comments.
Liz
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.
Alison
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!
Kate
Thanks for doing so, Alison! Happy New Year to you as well. I appreciate the star review. :)
Tiisetso
This recipe loks good, I can’t wait to try it
Kate
Thank you! Let me know what you think when you try it.
Taylor
Super delicious! I added some chopped kale for more greens. Loved it!
Kate
Great!
Gale Tucker
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
Kate
Great to hear, Gale! If you would want to leave a star review, I would appreciate it. :)
Gale
Loved the salad even on the second day!
Gale
I tried to rate it with 5-stars but it wouldn’t allow me.
Alina
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?
Kate
You could try that, or you can omit it all together if you would like!
Anne
Delicious! Tasted great even after a couple of days.
Kate
Wonderful! Thank you, Anne for your star review.
Jennifer W
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.
Kate
Awesome! That’s wonderful to hear. The combination of flavors and texture is great. Thanks for sharing and for your review!
Jazmine
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!!!!!!!!!
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!
Jazmine
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
Phyllis
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.
Kate
Thank you! Happy that you think so :) To you as well, Phyllis.
Linda H
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!
Kate
I know right!? I still feel like I’m recovering from all the goodies from the holidays. Thank you for the review, Linda
Catherine
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 :)
Kate
Glad to hear that, Catherine! I will add it to my list of recipes to consider. Thank you for your review!
Rachel
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!
Kate
Win! That’s great, Rachel. If you would want to leave a star review since you liked it so much, that would be wonderful!
Camille
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!
Kate
Wonderful! Thanks for sharing, Camille.
Elizabeth
Thanks I will try this recipe
Kate
Let me know what you think!
Kari Chandler
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!!
Kate
You’re welcome! I’m glad it worked well with what you had on hand. Thanks so much for the review!
solusi mengatasi lemah syahwat
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
Kate
Thanks for your support over the years!
Katherine
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!
Kate
I’m glad it converted you, Katherine! Thank you, for your comment and review.
Vicki
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!
Vicki
Sorry, Cookie+KATE! (CAN’T TYPE)
Kate
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!
Hannah
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!
Kate
Hooray! Gobbled it up – I love that. Thank you, Hannah for sharing!
Sarah
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!
Kate
I may be guilty of eating out of the bowl myself! :) You’re in good company. Thank you, Sarah!
Minnie
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.
Kate
I’m glad you tried it, Minnie! It makes a great lunch. I appreciate the review!
dan
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
Kate
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.
dan
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
Monica
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!
Kate
I’m glad you and your daughter enjoyed it, Monica! Thank you for sharing and for your review.
Sharonlee Anderson
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.
Kate
Hooray!! I’m glad I have made you a broccoli believer. :) I appreciate the review!
Lloyd
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.
Kate
No, the broccoli is raw!
Gail
I Blanched My Broccoli for 2 1/2 Mins Then Sliced & Chopped It… Easier to Chop /Slice After I Found.
Iris N.
Just made this but used your Sunshine Dressing hoping for a creamier texture. It was perfect!!
Kate
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.
Christina
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!
Mala
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.
Kate
Thank you, Mala! I hope you enjoy it!
Francine
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.
Kate
Hi, Francine! Thank you for the comment and star review. I’m glad to hear you and your coworkers enjoyed the salad!
Stefanie
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!
Kate
You’re so sweet, Stefanie! Thank you for your star review. I love to hear that!
Antri C. | Beauty Blogger & Reviewer
Yummmy and healthy as always! xoxo (I just pin it -again-)
xoxo
Kate
Thank you!
Christine H.
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.
Kate
Thank you, Christine!
Hannah
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!
Kate
Perfect! It’s a great salad to have leftovers for lunch. Thanks for your review, Hannah!
cheryl
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.
Kate
Thank you! I love that. Thanks so much for your review, Cheryl.
Nicole S
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!!!
Kate
Wonderful, Nicole! I’m happy to hear that.
Rose
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!!
Kate
Thanks so much for sharing, Rose! I appreciate the review.
Marla Killion
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!
Kate
Thanks so much for the comment and review, Marla! Glad it was a hit with your entire family.
Nicole
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
Kate
That’s awesome! Love it. Thanks for the review, Nicole.
Sarah
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.
Kate
Lovely, Sarah! Thanks for sharing and for your review.
sara charette
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.
Kate
Delicious, Sara! Thanks for commenting.
Adrianne
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.
Kate
You’re welcome! let me know what you think as you are trying other recipes.
Shelly
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:)
Kate
I’m really glad you liked it, Shelly. Thanks for your review!
Rachel
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!
Kate
Thanks for sharing, Rachel! I appreciate your review.
Linda Gallant
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.
Kate
Wonderful, Linda! Thanks so much for your review.
Rebecca B.
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!
Kate
Thanks for sharing, Rebecca! I appreciate the star review.
Cheryl
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!
Kate
Wonderful, Cheryl! Thanks for your review.
Cathy Mulholland
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!
Kate
Thanks for sharing and for your review, Cathy! I appreciate it.
Kay
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!!
Kate
I love that, Kay! It’s a great one for sure. Thanks for your review.
Kay
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!!
Nicola
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!
Kate
Wonderful to hear, Nicola! Thanks so much for your review.
Chris
Oh my, SOOO good, and such a pleasant change from the mayo crazed broccoli salad in my “church” cookbook. Thank you!!!
Kate
You’re welcome, Chris! I’m really glad you liked it. Thanks for the review!
Wonder Stone
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!
Kate
You’re so welcome! I’m happy it works so well. I do try to make recipes work for different needs when I can.
Carolyn
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!
Kate
Thanks for sharing! I like that method. I appreciate the kind words, Carolyn. :)
Bex
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!
Kate
Hooray!! Thank you, Bex.
CRH
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.
Kate
Hooray!!
Lisa
Amazing. I am vegan, so no cheese and used agave syrup. So freaking good. I feel like this could be a holiday side salad
Kate
Great to hear! Thank you, Lisa.
Sara M.
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.
Kate
You’re welcome, Sara! Happy to hear you have already made it again.
mo
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?
Kate
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!
Maria
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
Kate
Thanks for sharing!
Mary Anne Cotter
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!!
Kate
Thank you, Mary Anne!
Clementine
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
Kate
You’re welcome! Thanks for trying this recipe, Clementine.
Barbara Sternberg
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 :).
Kate
I’m glad you did comment, Barbara! I appreciate it.
CJ Miller
Hi Kate-
I made this broccoli salad for Thanksgiving and it was a HIT! Everyone loved it. Thank you for sharing it!
Kate
You’re welcome! I’m glad it went over so well, CJ.
Connie
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!
Kate
You’re welcome, Connie! Thanks for the review.
Jenna
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.
Kate
I’m glad you tried it and loved it, Jenna! Thanks so much for your review.
Jen
Make this all the time. Actually, making this right now for lunch tomorrow. Excellent flavors!
Kate
Great to hear, Jen! Thanks for your review.
Jen
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
Kate
Thanks for sharing, Jen!
Kryshon
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
Kate
Thanks for sharing! I’m glad it was still good even without those ingredients!
Jessica Flory
Delicious, Kate!
Kate
Thank you, Jessica!
Cindy
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.
Kate
I love it, Cindy! Thanks so much for sharing.
Mary
So delicious and so perfectly easy to put together! This is salad is aptly named as it is my Favorite Broccoli Salad!
suzy mcallister
Lovely salad, very popular in my house. I added a chopped avocado to the last one I made, which went very well too.
Kate
Sounds delicious! Thanks, Suzy.
Katy
Just made this for dinner. Great use of my remaining broccoli and so tasty already. Yum!
Kate
Thank you, Katy!
Leslie M.
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.
Kate
I’m happy to hear that, Leslie! thanks so much for your comment and review.
Savina
Made this salad today for a potluck. It’s delicious! I added julienned carrots and chopped bacon for my husband. Love the dressing!
Kate
Thanks for letting me know you loved it! Great dish for a potluck.
Marsha in Cincy
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!!
Kate
Thank you!
Charle Boreham
So yummy! Will definitely make again.
Kate
Great to hear, Charle!
Linda
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.
Kate
It would be a festive dish for the holidays! Thanks for sharing, Linda.
Janine
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.
Kate
I agree! I love the leftovers of this salad. Thanks for sharing, Janine!
Ali
OMG this is my new favourite salad – and I’m not the biggest fan of broccoli. Thank you ❤️
Kate
You’re welcome, Ali! I’m happy to hear it’s a new favorite.
Teddy
Needed to double the delicious dressing. Love the ingredients and no mayo. Will make again.
Erin T
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
Kate
Every week, that’s awesome! Thanks for sharing. I love the adaptions, Erin.
Anne Marie
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!
Kate
I’m glad you love it! Thanks for sharing your variation.
Karen G
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!
Kate
Wonderful to hear, Karen! Thanks so much for your review.
Charlotte
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.
Kate
Chives, leeks or shallots could work, depending on his allergy.