Honey Mustard Broccoli Salad
A few months ago I made a batch of Honey Mustard Sauce and I literally could not stop dipping broccoli florets into it, so I knew right away that I just needed to make a whole Honey Mustard Broccoli Salad. This salad is incredibly simple, but packed with flavor, and it even holds up in the refrigerator well. This Honey Mustard Broccoli salad makes a great summer side dish, but you could always top it with some grilled chicken and make it a meal!
Tangy Honey Mustard Broccoli Salad
Substitutions
If red onions are too strong for you, you can use a couple sliced green onions in their place. Another option is to soak your red onion for about 5 minutes in ice water, which will dull its sharp flavor.
Instead of dried cranberries, dried cherries, raisins, or even chopped dried apricots would work well. But I love the contrast of the tart cranberry flavor the best! :)
How Long Does Honey Mustard Broccoli Salad Keep?
Because broccoli is so sturdy, this salad holds up really well in the refrigerator. I’m on day three right now and it’s still quite tasty. The broccoli has only gotten slightly softer, the dressing is still creamy and moist (it hasn’t dried out), and very little water has seeped out of the vegetables. I give it an A- for sturdiness! As usual I would suggest keeping the Honey Mustard Broccoli Salad for a maximum of 4-5 days in the refrigerator.
Honey Mustard Broccoli Salad
Ingredients
Honey Mustard Dressing
- 1/2 cup mayonnaise ($0.80)
- 1 Tbsp Dijon mustard ($0.09)
- 1 Tbsp yellow mustard ($0.09)
- 3 Tbsp honey ($0.36)
- 1 tsp apple cider vinegar ($0.02)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp paprika ($0.02)
- 1/8 tsp salt ($0.02)
- freshly cracked pepper ($0.02)
Salad
- 1 large crown Broccoli (about 5 cups chopped) ($1.69)
- 1/4 red onion (about 1/2 cup diced) ($0.11)
- 1/3 cup slivered almonds ($0.64)
- 1/4 cup dried cranberries ($0.22)
Instructions
- Prepare the honey mustard dressing by stirring together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and some freshly cracked pepper. Set the dressing aside.
- Chop the broccoli into small pieces. Finely dice the red onion.
- Combine the broccoli, onion, almonds, and dried cranberries in a large bowl. Add about half of the honey mustard dressing and stir to coat. Add more dressing to your liking (I used about 3/4 of the batch).
- Serve immediately or refrigerate until ready to eat.
Nutrition
Scroll down for the step by step photos
Step by Step Photos
First, make the honey mustard dressing. Combine 1/2 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, 1/8 tsp garlic powder, 1/8 tsp paprika, 1/8 tsp salt, and some freshly cracked pepper.
Stir the honey mustard dressing ingredients together until combined, then set the dressing aside.
Chop one large crown of broccoli into small pieces. You’ll want about 5 cups once chopped.
Place the broccoli in a large bowl. Finely dice 1/4 of a red onion (about 1/2 cup). Add the onion, 1/3 cup slivered almonds, and 1/4 cup dried cranberries to the bowl with the broccoli.
Add about half of the honey mustard dressing to the broccoli salad, then stir to coat. Add more dressing to your liking. I ended up using about 3/4 of the batch of dressing. If you need some ideas for how to use the remaining dressing, I have a list of ideas in my Honey Mustard Sauce post.
Enjoy the Honey Mustard Broccoli Salad immediately, or refrigerate until you’re ready to eat!
I always like preparing salads like this over the weekend to take to lunch all week and this salad DELIVERS! It’s delicious and very satisfying.
Another probably weird addition I wanted to say is that I had some dressing left over and I couldn’t just throw it away because I loved it so much. So, I used it to make some grilled cheese (as a replacement for the butter) and let me tell you…I don’t want to make grilled cheese any other way.
Anyway, great recipe! Thank you!
This is SO GOOD! It reminds me of a broccoli salad I eat at Souplantation/Sweet Tomatoes but so much better (and probably healthier for you too!) That salad has raisins instead of cranberries. I will try that substitution next time I make this salad.
Thanks for another winning recipe, Beth!
Really good flavor mix! Everything fits perfectly together!
I brought this to a neighborhood party on Saturday and it was a huge hit. It was all gone by the end of the night and several people commented to me about how much they liked it. I made a few changes based on preferences:
-Used non-fat greek yogurt in place of the mayo
-Used dried cherries in place of cranberries
-Used green onion in place of red
-Used roasted pepitas in place of the almonds
I also didn’t use the broccoli raw, I blanched it first. I used the microwaveable fresh florets (Mann’s brand) and cooked for 2.5 minutes instead of 3.5-4. Then I dumped in ice water. That worked perfectly. It may be because of the ingredient swaps I made, but it did become somewhat watery at the bottom after sitting out for a few hours. Taste was spot on though!
This is so amazing I can’t stop eating it! I always love it when something not “covered in cheese” can make me this happy (trying to cut back on dairy)….
Great work Marti!
A delicious alternative to green salads. Very flavorful, hearty, and hold up well as leftovers. Pretty healthy, too. You won’t be disappointed!
Thank you!
Honestly, I can’t believe I love this so much. I have made it four times and it’s so addictive. One of my kids takes it in his lunch box.
That’s a HUGE win!
Beth. Beth. Beth. Listen. I’ve never liked broccoli but I can’t stop eating this.
Best review ever!
So yummy! In my pantry, I already had golden raisins and walnuts, so I figured I’d try those as substitutes for the cranberries and the almonds (instead of buying new packs of each). They worked perfectly! I meal prepped four lunches with it – easy and delicious!
Oh and 5 stars :)
Perfect!
This salad is so, so, so, so good. I got a little skeptical as I was adding the ingredients for the dressing – like: really? That much mayonnaise?? But it somehow pulled together to be the BEST. I shouldn’t be surprised because Beth’s recipes are always amazing, but I was shocked how good this was. I LOVE broccoli in almost any form but I do not like raw broccoli very much. This is a game-changer, though. I think it’s the combination of all the ingredients, the dressing, and the fact that the broccoli is cut in tiny little pieces. It was very, very good, but also a little higher calorie than I’d have preferred, because of the mayonnaise in the dressing. I would probably add a little more of the other ingredients and maybe use a low-fat mayonnaise in the future, but that’s to fit my preferences and dietary needs. I also tend to go a bit heavier on the dressing, which doesn’t help.
Ha thanks for your candor! I want to try it with greek yogurt, but I haven’t yet. Let us know if you try another way. :)
So good! I didn’t add any onions and used dried cherries and some leftover dried apricots from another salad recipe I did from here; which I think it’s good to have this be a little dressing heavy as the dried fruits will soak up a lot of moisture over night. Added a little sprouted quinoa (I’ve been adding this to everything lately, I just like the flavor) and the entire bowl was gone in 24 hours.
Oh my goodness….this is amazing! I shouldn’t be surprised because the other broccoli salad on here is so tasty but ugh who knew I could like a salad this much.
I feel the same Hannah. It’s just too good!
I’ve always liked broccoli salad but never thought to do a mustard dressing. This was simple and delicious. Even my spouse, who is not very fond of raw broccoli, enjoyed it. My children like to help in the kitchen, so the 9-year-old mixed up the dressing and the 6-year-old measured out almonds and cranberries while I chopped broccoli and onion.
Love the kitchen helpers! Glad to hear it was a hit.