This Honey Mustard Broccoli Salad is a crunchy, tangy, and creamy side dish that comes together in minutes, making it perfect for busy weeknights or summer gatherings.
Packed with fiber-rich broccoli, heart-healthy almonds, and lightly sweet dried cranberries, it’s a satisfying and nutrient-dense dish.
The homemade honey mustard dressing adds flavor without excess saturated fat, making it both wholesome and delicious.
Honey Mustard Broccoli Salad
Equipment
- 1 chef’s knife
- 1 White Cutting Board
- 1 whisk
- 1 large mixing bowl
Ingredients
Honey Mustard Dressing:
- ½ cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp yellow mustard
- 3 Tbsp honey
- 1 tsp apple cider vinegar
- ⅛ tsp garlic powder
- ⅛ tsp paprika
- ⅛ tsp salt
- Freshly cracked black pepper to taste
Salad:
- 1 large broccoli crown about 5 cups, chopped
- ¼ red onion about 1/2 cup, diced
- ⅓ cup slivered almonds
- ¼ cup dried cranberries
Instructions
- Prepare the Honey Mustard Dressing: Start by making the dressing, which is the heart of the salad’s flavor. In a medium-sized bowl, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon yellow mustard, and 3 tablespoons honey. Stir gently until the mixture is smooth and well combined. Next, add 1 teaspoon apple cider vinegar for a hint of tanginess, followed by 1/8 teaspoon garlic powder, 1/8 teaspoon paprika, and 1/8 teaspoon salt. Finally, season with freshly cracked black pepper to taste. Whisk everything together until creamy and uniform. Set this dressing aside; it will slowly absorb flavors as you prepare the salad, enhancing the overall taste.
- Chop the Broccoli: Take your large broccoli crown and rinse it thoroughly under cold running water to remove any dirt or debris. Pat it dry with a clean kitchen towel or paper towels. Place the broccoli on a cutting board and carefully trim off the thick stalks, reserving the florets. Chop the florets into bite-sized pieces, approximately 1-inch chunks, to ensure they are easy to eat and hold up well when mixed with the dressing. Proper chopping ensures each bite has a perfect balance of crunch and flavor.
- Dice the Red Onion: Next, peel and finely dice 1/4 of a red onion, aiming for small, uniform pieces about 1/4-inch in size. Finely dicing the onion allows its sharp flavor to evenly distribute throughout the salad without overpowering the other ingredients. The red onion adds a subtle sweetness and vibrant color, enhancing both the taste and visual appeal of the dish.
- Combine Salad Ingredients: In a large mixing bowl, place the chopped broccoli and diced red onion. Add 1/3 cup slivered almonds, which bring a crunchy texture and healthy fats, and 1/4 cup dried cranberries, which contribute a subtle sweetness and chewy bite. Gently toss these ingredients together with a spoon or spatula to evenly mix them. This ensures every serving will have a consistent mix of flavors and textures.
- Add the Dressing: Spoon approximately half of your prepared honey mustard dressing over the salad ingredients. Using a large spoon or spatula, gently fold the dressing into the salad, coating all the broccoli, onions, almonds, and cranberries. Taste and add more dressing if desired, keeping in mind that the salad should be flavorful but not overly soggy. Typically, about 3/4 of the dressing batch is enough for a well-coated salad, but adjust according to personal preference.
- Serve or Chill: Once the salad is evenly dressed, it can be served immediately for a fresh, crisp texture, perfect for a last-minute side dish. Alternatively, cover the bowl with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes. Chilling allows the flavors to meld together, making the salad even more delicious. The salad can be stored in the refrigerator for up to 2 days without losing its crunch.
- Final Touches Before Serving: Before serving, give the salad one last gentle toss to redistribute any dressing that may have settled. Optionally, sprinkle a few extra slivered almonds or a light drizzle of honey mustard dressing on top for presentation. Serve in a large bowl or divide into individual portions for easy meal prep or family-style dining.
Notes
- Use fresh, firm broccoli crowns for maximum crunch; avoid limp or yellowing florets.
- Toast slivered almonds lightly in a dry skillet to bring out their natural flavor.
- Dice onions finely to avoid overpowering the salad’s balance of flavors.
- Adjust the honey in the dressing depending on your desired sweetness.
- This salad is best served chilled but can be enjoyed immediately for a fresher crunch.
- For a lighter version, substitute mayonnaise with Greek yogurt or a plant-based alternative.
Chef’s Secrets: How To Elevate Flavor
To truly make this salad shine, focus on texture and balance.
Blanching the broccoli briefly in boiling water for 30 seconds, then shocking it in ice water, can slightly soften the florets while keeping a bright green color.
Toasting the almonds brings out their nutty aroma, adding depth to each bite.
When mixing the salad, fold gently rather than stir vigorously to preserve the crunch of the broccoli and almonds.
Lastly, letting the salad sit in the fridge for 30–60 minutes before serving allows the honey mustard dressing to meld with the vegetables, creating a richer, harmonious flavor.
Serving Suggestions: Perfect Pairing Ideas
This salad is wonderfully versatile and pairs well with a wide variety of dishes.
Serve alongside grilled chicken, baked salmon, or roasted tofu for a balanced meal.
It also works as a vibrant addition to picnic spreads, potlucks, or summer barbecues.
For a more filling option, toss the salad with cooked quinoa or brown rice to create a light, protein-packed main course.
Garnish with extra almonds or fresh herbs like parsley to enhance visual appeal and flavor complexity.
Storage Tips: Keep Salad Fresh Longer
Honey Mustard Broccoli Salad keeps best when stored in an airtight container in the refrigerator.
The salad can remain fresh for up to 2 days, though it’s crunchiest on the first day.
If the salad softens slightly, briefly toss it with a touch more dressing before serving to refresh flavor.
Keep the dressing separate if planning to store longer than a day to maintain the broccoli’s crisp texture.
Avoid freezing, as the mayonnaise-based dressing can separate and the broccoli will become soggy upon thawing.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! Prepare the dressing and chop the ingredients separately, then mix just before serving to maintain maximum crunch. If already mixed, refrigerate for up to 2 days.
2. Can I substitute ingredients in this salad?
Absolutely. Use Greek yogurt instead of mayonnaise for a lighter option, sunflower seeds instead of almonds for a nut-free version, or raisins instead of dried cranberries for a different sweet note.
3. How do I keep the broccoli crunchy?
Use fresh broccoli and avoid overmixing. For extra crispness, briefly blanch in boiling water for 30 seconds, then cool in ice water before combining with the salad.
4. Is this salad suitable for meal prep?
Yes, it’s great for meal prep. Store in airtight containers and add dressing just before eating if you prefer a crisper texture. It makes a convenient, ready-to-eat side or light lunch.
5. Can this salad be served warm?
While traditionally served cold or at room temperature, you can serve the broccoli lightly sautéed or steamed for a warm version. Just add the honey mustard dressing after it cools slightly to prevent wilting.
