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
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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!
Delicious – I decreased the honey a bit and converted my partner who hates typical honey mustard dressing (which are usually very sweet). I would definitely make this for a pot luck if I could stop myself from eating it all.
This is a fantastic recipe. I’ve made a single-serving version of it 4-5 times in the last two weeks, and it’s always satisfying.
Since I’m only making one (large) serving at a time, I use the following proportions for the dressing: 4 tsp Mayo, 1/2 tsp each dijon mustard and yellow mustard, 1/2 TBSp of honey (1.5 tsp), and a pinch each of garlic powder and paprika. (I don’t have apple cider vinegar, so I omitted that.)
Based on what I have on hand, I also substituted cabbage for half the broccoli, hulled & roasted sunflower seeds for the almonds, and raisins for the cranberries.
Crunchy, tangy, sweet perfection. This dish is so quick to whip up! We have made it twice this week already and plan on taking some with us to the beach this weekend. It’s perfect as a side dish at a pot-luck too, just plan on doubling the recipe because EVERYONE will want seconds. We did not adjust the recipe at all. It’s perfect as is.
I was honestly a little skeptical about this recipe, but it is SO GOOD! Already planning on running to grab more broccoli so I can make another batch for us to eat throughout the week. So yummy and fresh, but also such a comforting and warm flavor! Definitely see myself making this again and again.
I had printed this out recipe out because I am trying a mostly plant-based diet for health reasons (trying to cut out meat and other saturated fats) but I had not tried this yet. I just made it the other day – it is so delicious! I wish I had made it before.
I only made two small tweaks: I used 1/2 full fat, 1/2 low-fat mayo, and I subbed out almonds for pecans (I’m allergic to almonds).
Thank you! I will take this to gatherings (when it is safe, after the pandemic).