Honey Mustard Broccoli Salad
A quick, crunchy, and creamy broccoli salad tossed with a homemade honey mustard dressing, slivered almonds, and sweet cranberries. Perfect as a summer side dish or meal-prep-friendly salad, this dish is high in fiber, low in saturated fat, and full of satisfying flavor in every bite.
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.
