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. 
Caro Thomas
I made this and loved it! Had to sub the sunflower seeds as I didn’t have any so used pine nuts instead. They worked beautifully. A really different and delicious recipe, I’ll be making this again!
★★★★
Juls
Loved it
★★★★★
Kate
I made this using broccoli and cauliflower and I blanched the broccoli briefly. Didn’t use cheese and had mixed seeds not just sunflower. It was absolutely delicious!! The dressing is fab, this will become a regular in my house!! Thank you.
★★★★★
Nancy
I don’t usually comment on recipes but this salad is so darn good! It’s easy to put together and the dressing is a nice combination of sweet and tangy. I subbed chopped dates for cranberries. This will be a summer favourite for sure!
★★★★★
Laurie
This is now MY favorite broccoli salad!!! It is so delicious. Everyone I serve it to is wowed! Thanks for another winner Kate!
★★★★★
Anita
I will have to make two salads as my husband doesn’t love honey mustard. Looking for a recipe for tonight, so this one looks worth a try in my book! I’ll be back to tell how it went.
Stacey C
It says you can also use Maple Syrup in the stations! Maybe that will help you.
★★★★★
Ann
I’ve had the dressing in the brussels sprouts salad and it’s fantastic – nothing like the cloying commercial honey mustard dressings you can buy. I suggest easing back on the honey just a bit, and just don’t tell your husband what he’s eating!
Anita
It’s not the honey he objects to, it’s the mustard. Although, I have to confess, we have used some mustard in other recipes and didn’t tell him, and he raved about them. However, when he found out about that, he claimed he knew it all along. No, he didn’t! If he had, he never would have eaten those things once never mind for years!
As I forgot to come back and rate the recipe, I can’t remember what I did for a dressing. I do remember everyone liked it. I think I need to make it again!
★★★★★
Collette Brown
I absolutely love this recipe!! It has become my salad of the season I reckon it tastes even better the next day. Yummy!!!
★★★★★
Lori
Part of our Father’s Day spread! So delicious, thank you.
★★★★★
Anna
This is one of those recipes that you make and try and then immediately think “I must share this with all my veggie loving friends”! It is delicious. I make it exactly as written (although I don’t toast the almonds – I have 3 small children to chase around so no time) and occasionally use avocado oil instead of olive oil. And the more sharp the cheese the better. Every time I make it I have to gather all my willpower to stop eating it so my husband can have some. I love that it’s healthy and full of flavor and such an easy thing to make at the beginning of the week (I double it) and eat for lunch all week long. The longer it sits in the fridge the better…if it doesn’t get eaten that is.
★★★★★
Kate
I’m glad you want to share it with everyone, Anna! I appreciate you taking the time to review.
Carol
Anna,
This recipe doesn’t have Almonds in it, (or I’m I wrong!) It has roasted Sunflower seeds.
★★★★★
Lil
Almonds are listed as an alternative to sunflower seeds
Sue
Words I’d never thought I’d hear my husband was uttered, “This broccoli salad thing is so delicious! So good! Yum!”
I only had dried mixed berries on hand, otherwise I followed the recipe (without cheese) and it was indeed delicious. It’s been requested that I make this every week from now on :P
★★★★★
Ashley
Love this recipe! I also add cold pasta shells to it and it makes the perfect summer pasta salad
Julie
Made this recipe with bottled honey mustard dressing. Oh so good and even easier! Will definitely make again.
★★★★
Jess
Can’t stop making this salad. I always leave out the cheese, and use slivered almonds. So fresh and crisp, sweet and tangy, and feels great to eat :)
★★★★★
Ruth Macpherson
Love this salad. So easy and tasty , but I use feta instead of cheddar
A go to for me !
★★★★★
Stephanie
I’m thinking of making this recipe for a wedding of 40, how many time should I make this recipe in order to serve 40 people?
Kate
Hi Stephanie! You are ambitious, I love it. I would suggest 7x as one recipe serves 6. I hope it’s a hit!
Renee Hanlon
This is DELICIOUS! The whole family LOVED it. I used a little less broccoli and added a few shredded brussel sprouts and kale leaves, otherwise everything else was as written! Kate – you are a genius. Thank you for yet another super-tasty, nutritious and easy salad to add to the repertoire.
★★★★★
Kate
I’m happy you loved it, Renee. Thank you for taking the time to comment and review!
Janet Lee McCloskey
I made this salad and added 1 1/2 Cups of Bagged coleslaw mix & toasted almond slivers I was looking for broccoli salad without bacon, it’s delicious! Will save this recipe!
Thank you!
★★★★★
Ning
I made this recipe today and it’s delicious!! Thank you! I added a small granny smith apple diced, a little fried diced bacon and mixed nuts lightly pan browned (sunflower, pepita & pine nuts)
★★★★★
Meenu Lamba
Can I use something else instead of apple cider vinegar for the dressing….pls suggest
Kate
Hi Meenu! You could try white wine vinegar or lemon juice. I hope you love it!
Jean
I made this salad and it was delicious! I used the mild and creamy dijon in the dressing for a little less bite and added shredded carrots to it. I also used feta cheese instead of cheddar as another person suggested in the comments.
★★★★★
Bethany Beyer
Overheard from my four-year-old: “this is the best salad ever!” I have had to adapt it by blending a smaller amount of onion in the dressing, puréeing the dressing to make sure the onion and garlic are hidden completely. This is my new favorite way to eat broccoli. This last batch, since I hid the onions and garlic, every child ate a full bowl!! Thank you so much! The acid in the dressing softens the broccoli perfectly. Adding a touch more honey and the cheese makes it more kid friendly. Toasted sunflower seeds put it over the top!
★★★★★
Giselle
This is wonderful! I needed a side dish tonight and I was happy to find this because, unlike most broccoli salads, it doesn’t call for bacon. I used scallions rather than red onion, but other than that, I followed the recipe exactly. Both my husband and I went back for thirds! I will make this again and again.
★★★★★
Kate
Thank you for sharing, Giselle! I’m happy to hear you enjoyed it.
Mary
I made this today. I had to have a bite right away, and it was so good, even though it hadn’t sat in the fridge for a while. I didn’t have any honey, but agave syrup worked just fine. Otherwise made as directed. It’s supposed to be a side dish with our ribs tonight, but I added some chopped up ham to a small bowl of it and ate it for lunch. (We are not vegetarians, but I love your recipes!)
★★★★★
Carla
I made this and it was delicious – thank you for such a wonderful recipe!
★★★★★
Kate
You’re welcome, Carla!
Janie
So delicious! Made exactly as written, omitted cheese. I used garden fresh broccoli and included a few small peeled stalks as they are sweet and tasty too. Thanks for another great recipe!!
★★★★★
June
Your Favorite Broccoli Salad is now my favorite broccoli salad. I made this salad as per your recipe and it was delicious!! The only thing I did differently was lightly steam the broccoli florets prior to chopping them. I find steamed broccoli easier to digest.
Thank you so much for this delicious recipe.
★★★★★
Teresa Petersen
I use salted pistachios instead of bacon…I do use avocado oil mayo but sweeten with honey instead of sugar…can’t wait to try this recipe tho…looks good
★★★★★
Amanda
LOVE this recipe. I always do the same dressing but do variations to the add-ins. A crowd pleaser is subbing pine nuts, raisins and bacon for the cranberries, sunflower seeds and cheese.
★★★★★
Greta
Fantastic recipe! I’ve tried the creamier option with bacon before but this was just as delicious without the guilt
★★★★★
Julie
Made it for the first time this week, we all loved it, the only thing I did slightly different was to blanch the broccoli before I chopped it up as my husband prefers a slightly softer texture.
Niki
Definitely a keeper! I doubled this recipe and actually wound up quadrupling because my husband ate so much of it before it even had time to meld!
★★★★★
Sue
I made this after breakfast and put it in the fridge until dinner time in a sealed container but gave it a stir once or twice and noticed how the raw broccoli and onion softened as they marinated.
By dinner time the flavours had all been released and blended beautifully together; we all loved it and had second helpings! Definitely a winner and will be on high rotation – thanks for posting
★★★★★
Ashley
Can this be made the day before and refrigerated? Does it lose taste if made day before?
Kate
Hi! Yes, this can be made ahead and refrigerated.
Paul van der Werff
Love this recipe so easy to make.
I substitute Brown Rice Syrup for the honey as part of my effort to minimise fructose in our diet.
Great that it can be made early then put away in fridge until needed, yum-yum
★★★★★
Susan
Hello from Vancouver Canada!
The whole family LOVES this salad, we make it often, and eat every last bit. I crave it if there’s none around. So simple, but so delicious. Great riff on the fat laden old fashioned recipe we all used to make. I add in toasted sliced almonds for folks to toss on their serving (so they don’t go mushy). Keep doing what you’re doing Kate, we love your recipes! (and we pray Cookie will be OK!)
Yen Yen Tan
My hubby and I absolutely love this recipe. We have made it many times either for lunch or dinner. It is simple yet so satisfying! Thanks so much for sharing this recipe.
★★★★★
Kate
I’m happy it’s a hit! Thank you for your review.
Julia
Yum!! I made this last night for a bbq and had the “meat and potatoes” guests reaching for 2nds.
As per my agenda to always add more veggies, I tossed the broccoli in with an 8 ox bag of spinach and roughly 2 cups of shredded carrots. Raisins were what we had on hand, so I subbed those for cranberries, and did smoked almonds instead of sunflower seeds, as well. Diced up a honey crisp apple and tossed that in there, too.
Went with feta instead of cheddar cheese this time around.
The dressing tied everything together perfectly.
Thank you so much for having a Mayo-free salad recipe out there that is full of life!
★★★★★
Nana
G’day from Sydney Australia! My work colleague highly recommended your salad so I made it for Christmas lunch today… My husband who hates broccoli more than anything in this world just stated that he’d ‘happily’ eat this salad every day! Everyone loved this salad and bonus – I looked like an absolute chef in front of everyone so THANKYOU for sharing! Cheers and Merry Christmas. Nana x
★★★★★
Kate
Sounds perfect! Thank you for your review, Nana.
Nana
AND I just made the salad again for New Year Day! I think 2021 will be the year of the broccoli for my family! Stay safe and thankyou once again. Nana
★★★★★
Kate
I think that is a great thing to have! Thank you for taking the time to review, Nana.
arati
so easy to make and unbelievably delicious
left the cheese out
used fresh cranberries and roasted almonds …
★★★★★
Francine Butler
Thank you for the recipe we will be enjoying with supper tonight, happy new year and best wishes.
★★★★★
Zoe
My boyfriend referred to this as ‘heroin salad’ so I think that says it all. Very addictive! The dressing is amazing. I should disclose I added bacon, but apart from that followed the recipe. Yummy :-)
★★★★★
Kate
Thank you for your review! I’m glad he loves it so much.
Wendy C
This is my absolute favorite broccoli salad. It gets better with time in the fridge. How long will this last in the fridge?
★★★★★
Kate
Hi Wendy, See step 5. :)
Amanda Groves
We have made it with and without the cheese. I love cheese, but I actually prefer without in this case. Either way it is super tasty!
★★★★★
Kate
Thank you, Amanda! I appreciate you taking the time to review.
Annette
I found your broccoli recipe, made it once a few weeks ago, loved it and have made it loads since then….I lost it at one stage out in the internet somewhere, but found it in time to make another round this morning…..we have lots of broccoli all coming ready at once. I have saved this recipe now I think. Annette NZ
★★★★★
Brenda Harshman
This was terrific! I was so sure I would miss the mayo, but boy was I wrong! This will go into my rotations! Kate your recipes for salads of all kinds are my absolute favorites!!
★★★★★
Kate
Thank you, Brenda!
Steve Hiller
We made this last night as a side and it was fantastic. I used fresh popped cranberries instead and added some toasted oats. It tastes even better today, I’m eating it for lunch now! This will be a regular side at our dinner table. Thanks for sharing this recipe, I look forward to trying more of yours.
★★★★★
Tammy Sheldon
Ok, I’ve loved this salad, thank you so much for sharing it. I would like to share it in turn with a friend, bit she’s allergic to broccoli. Have you ever tried using raw cauliflower instead?
Kate
Hi Tammy! I haven’t tried it, but that could work. Let me know what you think!
Barb
That is my favourite broccoli salad ever! My husband hates cream dressings so this makes him so happy because he is such a broccoli hound! Thanks so much for the wonderful recipes.
Stay safe and keep your light burning bright!
Barb from the very west of
★★★★★
Cathryn
Kate, how much yogurt goes in the dressing?
Kate
Hi! There isn’t any yogurt in this salad. Are you thinking of my Sunshine Salad Dressing?
Grayson
I’ve recently started to love broccoli and this is a great one! Thank you.
Suzanne Boudreau
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.
★★★★★
Kate
That’s great! Thank you for your review, Suzanne.
Maria
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
★★★★★
Pam
I love the broccoli recipe. Since lockdown we have been buying frozen. Not the same. However have roasted frozen ok good.
Thank you pam
★★★★★
Kathy
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.
★★★★★
Colette
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 .
★★★★★
Kate
Thank you for sharing, Colette! I’m delighted you love it.
Catherine Ormberg
This recipe is so good!! Double it right away because everyone pigs out.
★★★★★
SuzyM
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!
★★★★★
Kate
Thank you for sharing, Suzy!
Kellie Davis
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
★★★★★
Kate
You’re welcome, Kelli! I appreciate your review.
Bethany
This is delicious! My whole family loved it. I will definitely be making this often!
★★★★★
Kate
Thank you for sharing, Behtany!
Ellen
This salad was so delicious & healthy, thanks for the great recipe Kate!
★★★★★
Kate
You’re welcome, Ellen! I’m happy you loved it.
Pam
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!
★★★★★
Maria
Im covered in ice and snow so I can’t get to the store. Can I use regular mustard instead of dijon?
Thank you
Kate
Hi! Sorry for my delay. What did you decide to do?
Beth Brooks
Fantastic
★★★★★
Elizabeth Barbera
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!
★★★★★
Kate
That’s great! Thank you for sharing, Elizabeth.
Mirka
I tired this salad last week and is fabulous ! And I do not like broccoli. Mirka
★★★★★
Kate
Wonderful, Mirka! Thank you for your review.
Kimberly
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!
★★★★★
Erin
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.
★★★★★
Carol
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!
★★★★★
Erica
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.
★★★★★
Allison
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!
★★★★★
Anne
I love this recipe, it is truly addictive. Yep, this morning I actually ate it for breakfast!
★★★★★
Beverley
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!
Kym
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!
★★★★★
Kate
That sounds delicious, Kym! Thank you for your review.
Sandi Range
Can this be made the day before? If so, anything different in how it is assembled/prepared?
Kate
Sure! It can make great leftovers.
Caraline Williams
You are actually just the best. And this salad won Easter dinner for me. You won Easter. 10/10 and will make again !
★★★★★
Kate
That’s great! Thank you for sharing, Caraline.
Lisa
Loved it. Omitted the cheese. Made everything else per recipe plus some black pepper because my husband loves pepper
★★★★★
Kate
That’s great, Lisa! Thank you for your review.
Donna
I love this recipe! I didn’t use cheese and was wondering what the calorie count would be without it.
★★★★★
Kate
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.
Lisa
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
Georgie
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
★★★★★
Kate
You’re welcome, Georgie! Thank you for your review.
Bonnie
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. :-)
★★★★★
Kate
Thank you for sharing your approach, Bonnie!
vessie
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!