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
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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.
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
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!
You’re welcome, Barb! I appreciate your review.
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
That’s great to hear, Helen! Thank you for your review.
Oh my god, it was fabulous. Will be making it a lot. Thanks from Vancouver Island.,
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!
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!
I’m happy to hear that, Meri! I appreciate your review.
Absolutely love this salad
I’m happy to hear that, Sharyn! Thank you for your review.
Hi! My kids refuse raw onions and it’s impossible to conceal them. Will it totally ruin it if I omit them?
Thanks!
You can omit them if you prefer. Let me know what you think!
Hi Ruthie,
I take the kids portion out before adding the onions—that way everyone is happy!
This is delicious as written.
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
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!
Great to hear this was a hit! That sounds like a fun event, Julie. I appreciate your review.
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!
Great to hear, Betsy! Thank you for your review.
Great texture & flavour
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!
That’s great to hear, Judy! I appreciate your review.
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.
You’re welcome, Kathy!
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.
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.
I love this salad and dressing recipe! I sometimes add diced avocado or red bell pepper or kale if I’m eating it as a meal on its own. Saved in my favorites and enjoyed routinely. Thank you for sharing!
Thank you for sharing, Christina!
This salad is absolutely delicious and was a hit! I have been asked for the recipe which I’ve shared, that’s always a lovely compliment! I didn’t add the cheese as I didn’t have it on hand and it was still yummy! Thanks!
Have made this regularly. A very forgiving recipe. Have swapped out pumpkin seeds for sunflower seeds and added currants when I am missing cranberries. Have not put cheese in it yet. Always complimented when serving it. Many thanks for this recipe.
Thank you for sharing, Tania!
Hello
I used the broccoli stems, chopped up well, as well as the florets. Excellent salad.
Thank you for sharing, Nancy!
This was a hit! Made it for a BBQ with friends and everyone loved it. Thanks for sharing a delicious recipe
absolutely delicious. Recipe is perfect as is. What a nice option as a side!
I’m excited you loved it, Rachel! Thank you for your review.
This is an extraordinary salad. It is filled with flavor & nutrition. Everyone I have served it to devours it & wants the recipe. The flavor intensifies as it marinades. We like it the best the day after it’s made.
I love this salad! I had braces on for 18 months and tried to eat it and broke a bracket so sadly had to give it up. The day I got my braces off I had the salad in the frig ready to go and it was my first post braces meal!
Well, you did not lie. It is the best Broccoli Salad I have ever eaten. No Mayo! Wow, that is what makes it so good, the flavor is not covered with a heavy dressing. I just had to give it 5 stars.
Love your blog, have followed you for about 6 years. I always look forward to your recipes for the month.
Great to hear, Judy! Thank you for your review.
Looks delicious. Do you think it would work with soft goat cheese instead of cheddar? Thanks.
You could try it. Let me know what you think, Ann!
Going to make this today. Thought I would try using your Sunshine dressing. Our favorite.
This is delicious right after mixing together so can’t wait to see how much better it gets after it sits for 20 min. I can tell I will be making this all the time! Yum!
I’m glad you loved it, Whitney! I appreciate your review.
This Broccoli Salad is too good, thanks for sharing this.
You’re welcome, Sattvic!
I’ve made the creamy variations on this salad (with cheese and bacon) in the past and this really is the best one. This dressing gives it a much fresher taste and omitting the cheese and bacon, which get soggy quickly, means the leftovers (if there are any) keep better overnight. I now always make a triple batch and take one batch to each of my kids’ households since everyone loves it!
I made this recipe (dairy free) for this first time today, when I had family over for dinner. It was a non traditional side item to a pizza dinner and everyone loved it! I doubled the recipe and thought (hoped) I’d have a lot leftover. I was very wrong!! It was eaten up quickly. I plan to make more tomorrow so I can enjoy it for a couple of days. Thank you so much for sharing this delicious recipe!
My first time making this and it turned out great! It was for Easter dinner and everyone loved it. Super easy, which I need. I assembled it the day before and I used slivered almonds and omitted the cheese. The honey mustard dressing was a perfect balance. Thank you!
You’re welcome, Jenny!
I love the idea of no mayo in this salad, but unfortunately, as written, it was way too bitter for my taste buds. Between the sharp cheddar cheese, apple cider vinegar and Dijon mustard, the flavor just wasn’t pleasing to me.
I think the idea is great and it’s a good recipe in general, but next time I will add more honey to balance out the vinegar, possibly Swiss cheese instead of the tangy bite of sharp cheddar and I’ll be a bit more generous with the dried cranberries.
I made this today, and served it for dinner. It was the star of the show, beating minute steak and oven cooked chips. Didn’t have cranberries so used home made cherry jam. Thank you from Manchester, England.
You’re welcome, Bernice!
So delicious. My husband freaked when I told him I was making a raw broccoli salad. But, he loved it too.
That’s great to hear, Cheryl!
Fantastic tasting salad. I used toasted pecans as well and mixed cranberries and cherries. Keeps very well.
Thank you for your review, Marie!
Magnificent. Aunt Jo’s recipe is in the recycling right this very second. Flavors are perfect and the tips included before the recipe text were well-considered and helpful.
I haven’t even left it to marinade and,it’s 5 stars!!!
Really yummy! I’ve made this 2x now. Once for a party and everyone gobbled it up, even the kids. I just made it again. Love the dressing. I had cashews on hand so used those instead of sunflower seeds. No cheese because we’re dairy free but it wasn’t missed. I do blanch the broccoli first – makes the broccoli a deeper green and easier on the tummy. Thank you Kate for another fantastic recipe!
You’re welcome, Cyndy! I appreciate your review.
Used this recipe for broccoli slaw. It was delicious and perfect. Thank you!
Thank you for your review, Lorriane!
I make this salad frequently and love it. I use pepitas. It is part of my regular rotation for healthy on-hand lunches as well as entertaining.
Beautiful! So yummy
really good recipe esp. when broccoli is right out of the garden.
Wonderful dressing too.
I bring this salad to every barbecue and potluck, it’s always such a hit! I can easily transition it from a summer dish to a winter side dish. Thank you!
Best salad, period. So says my six-year-old, and we all love it here.
I always keep it basic, using only broccoli (stems included), almonds (or pecans) and berries. And the delicious dressing / marinade, of course.
I recommand using only the best and freshest broccoli for this salad, and to slice it very thinly.
This salad is so much more than just healthy, it makes us happy everytime!
It is sooo good. I thought it would be hard to beat the old mayo type one but I much prefer this version. Saved to my favorites file.
Just took this to a potluck, minus the cheese since it was outside late afternoon. It was a hit!! Giving the recipe out.
i love this salad so much, i’ve made it so many times, it’s an absolute winner! thank you very much kate.
Wow this is the best broccoli salad I have ever had, you are right it beats the mayonnaise broccoli salad by far…
That’s great to hear, Jeannie!
Made this delicious broccoli salad tonight. Thought I had cranberries in pantry, still came out great!
That’s Great to hear, Chris!
Truly delicious. I added feta instead of cheddar and swapped apple cider with sushi rice seasoning as it’s all I had- yummy.