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
- 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Susan
I made this delicious broccoli salad today. I added chopped up chicken breast and no bacon. It is the best ive ever made
★★★★★
KAREN W
I made this salad after visiting a friend in Queensland and came home and have made it up again. I did add a splash of balsamic apart from that I wouldn’t change a thing
★★★★★
Barb B.
I love this salad and have made it several times. The flavour is amazing! I omit the cheese to keep it Dairy Free. The best part is that if (and this is a big IF) there’s any left over, it is as good or improved the next day. I’m taking it to my next potluck and expect I will be asked for the recipe. Thank you!
★★★★★
Kate
You’re welcome, Barb! I appreciate your review.
Helen
Absolutely yummy . I doubled the recipe , used both toasted seeds and almonds but skipped the cheese . It disappeared quickly at a family picnic. Big thanks
★★★★★
Kate
That’s great to hear, Helen! Thank you for your review.
Cathy
I made my go-to-perfect potato salad and this recipe tonight. Wow…this was better than the potato salad! Just shared with my sister. It was the star of the meal…which included a charcoal bbq’d prime rib roast. Thank you!
★★★★★
Meri
I have made this recipe several times over the past few years. It is always a hit! I much prefer it to the classic mayo version & after making it friends and family have become converts as well! It is very forgiving with varying proportions and I now can easily throw it together without measuring. Thank you, Kate!
★★★★★
Kate
I’m happy to hear that, Meri! I appreciate your review.
Sharyn
Absolutely love this salad
★★★★★
Kate
I’m happy to hear that, Sharyn! Thank you for your review.
Ruthie
Hi! My kids refuse raw onions and it’s impossible to conceal them. Will it totally ruin it if I omit them?
Thanks!
Kate
You can omit them if you prefer. Let me know what you think!
Basia
This is the best broccoli salad EVER!! Thank you so much, i gave this recipe to all my friends and the most important ingredient is the dressing. I chopped broccoli slightly and put in the Thermomix , press 3 times on Turbo and its done.
I prefer with feta cheese Delicious
★★★★★
Julie Coolidge
I was tasked with brining a salad to a group event. The previous Saturday I attended Farm Day in my area where I came home with LOTS of veggies from local farmers.
What a perfect time to use the 32oz bag of broccoli!
My husband was quite unhappy with my choice to make it. “I HATE raw broccoli salad & wont touch it!” I told him the other 11 people could enjoy it!
I can’t describe in enough complimentary adjectives that he used to share his LOVE of this recipe!! His words blew me away! He now wants to make it himself for a group of his friends!
Thank you for such a fond food memory!
★★★★★
Kate
Great to hear this was a hit! That sounds like a fun event, Julie. I appreciate your review.
Betsy
I’ve really been into grain salads lately and I used this as inspiration for one tonight and it was so good! I roasted the broccoli and red onion first, then mixed with farro, the dressing and rest of toppings and served it warm. Yum!
Kate
Great to hear, Betsy! Thank you for your review.
Sally Jo
★★★★★
Elizabeth Telford
Great texture & flavour
★★★★★
Judy
I made this salad for company and everyone loved it. It was great as a side dish or even a healthy and tasty snack. I’ve never seen a response to broccoli salad before and can’t wait to make it again. People literally took 3rds and 4ths!
★★★★★
Kate
That’s great to hear, Judy! I appreciate your review.
Kathy B
Favorite broccoli salad is the perfect name for this. Another win from K+C that I make on repeat. The only time I change the recipe is when I have guests that aren’t fans of red onion so I reduce to 1/4c so it isn’t as strong. Otherwise I always make it as written. Thanks again.
★★★★★
Kate
You’re welcome, Kathy!
Wilma Van Schelven
I didn’t have honey but did have all the other ingredients and had maple syrup so used that. It was delicious but had to use more syrup than honey. I just did it to taste.
★★★★★
Angel Storms
Had this at a large group gathering and went back for seconds. So good I’ve made it at home multiple times and found that it’s good for any meal of the day. Add some crumbled bacon and eggs in a wrap for a quick breakfast meal on the go, add chopped chicken (even leftover chicken) for a quick one dish meal at lunch or as a side at dinner. Good warmed up or straight from the fridge. Will be keeping this recipe and making it again and again for years to come. Only question I have is what the calorie count per the recipe as listed. Other than that easy instructions and an easy one to make even if you have absolutely no skills in the kitchen.