Healthy Broccoli Salad with Honey Mustard Dressing

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This healthy broccoli salad is the perfect transition dish into the warmer months ahead while also utilizing the whole vegetable.

Say goodbye to the roasted broccoli you’ve been eating all fall and winter, and hello to broccoli in the form of a salad. This side dish comes together in about 15 minutes, but the magic really happens after it’s had at least an hour to sit in the fridge.

Seriously, taste it right after you make it and then taste it again after it’s had time to sit and marinate in the fridge. It’ll taste exponentially better the second time.

This broccoli salad is

• Crisp
• Fresh
• Slightly sweet
• Tangy
• Healthy (but in a tastes-so-good-you-wouldn’t-know-it, kind of way)

It’s the perfect side dish to bring to any holiday party, gathering, or cookout. Or, any weekend when it’s too hot to turn on the oven but you need your veggie fix.

Homemade Broccoli Salad vs Store-Bought

Nearly all store-bought broccoli salad has a lot of added sugar and is drenched in mayo, bacon, and cheese.

A few things I love about homemade broccoli salad that you won’t find at the store:

• Blanching the broccoli instead of using it raw gives it an ‘al dente’ texture, while still remaining crunchy. (It really is the best.)
• The lightness and bright taste of using a vinaigrette instead of a mayonnaise-based dressing.
• The punch of flavor this salad brings without the addition of bacon or cheese.
• It’s veggie-packed, healthy, and easy to make!

Ingredients

Salad Ingredients

• broccoli florets and stems – Yes, we’re using the whole thing and lightly blanching them so they retain their beautiful bright green hue yet still stay crisp.
• shallot – I like the delicate onion flavor that shallots provide (compared to the dragon breath that comes from eating raw onion).
• sunflower seeds. The seeds have a nice texture and flavor.
• dried cranberries. Because the dried cranberries are sweet, they work really well and help to balance out the other flavors.

Dressing Ingredients

• extra virgin olive oil – a flavorful base
• white wine vinegar – tang
• dijon mustard – tang, umami, and helps to emulsify the dressing
• raw honey – round out the flavors
• salt & pepper – to taste

How to Make Healthy Broccoli Salad

This salad comes together quickly, so prepping everything ahead of time is essential.

Prep the ingredients. Finely dice a small shallot and add to your serving bowl along with the seeds and dried cranberries. Set aside.

Chop the broccoli into bite-sized pieces. Remove the tough ends at the bottom of the stems and the leaves. Using a vegetable peeler, peel off the outer woody layer of the stems before cutting them into small, bite-sized pieces.

Prep the ice bath. Get a large bowl out and fill it with ice and cold water and place it near the stove. Bring a medium pot of salted water to a boil over high heat. Once boiling, add in the florets and stems.

Blanch your veg. Boil for 2 minutes and then remove from the heat. With a slotted spoon, carefully transfer the broccoli to your ice-cold water bowl. This helps stop the broccoli from continuing to cook and retains its color and texture.

Drain the broccoli. Once the broccoli has sat in the cold water for a few minutes, drain the broccoli and add to the bowl with the other ingredients.

Combine. Add all the dressing ingredients to a bowl and whisk together until combined. Taste and add more salt as needed. Pour the dressing over your salad and mix thoroughly until well coated.

Store. Store covered in the fridge for at least an hour before serving.

Make It Your Way: Ingredient Substitutions

Please remember that recipes are meant to be used as guides.

How can you make this healthy broccoli salad using what you already have? Here are some ideas…

• No shallots? ➝ sub other allium family vegetables: sweet onion, red onion, leeks, or green onions.
• No sunflower seeds? ➝ you can use just about any other nut or seed, either alone or in combination with another. if using whole nuts, roughly chop them first
• No dried cranberries? ➝ raisins, dried cherries, currants, or dried blueberries will also work
• No white wine vinegar? ➝ apple cider vinegar or champagne vinegar are also great options
• No raw honey? ➝ use maple syrup instead.

Helpful Tips

I’m all about making a dish your own and customizing it to fit your needs, but for best success, here are some helpful tips:

• Saute the shallots (or substitute). If you don’t like eating alliums raw, you can lightly saute them to lessen their intensity.

• Don’t leave out the stems, they add a really lovely crunch when blanched. Plus, they help you use the whole vegetable, which helps you minimize your food waste.

• You can eat the broccoli raw, but I highly recommend taking the extra few minutes to blanch it. It makes the texture and flavor 10x better!

• Don’t stray far from the stove when boiling the broccoli. The 2 minutes go by fast.

More Healthy Salad Recipes

If you loved this healthy broccoli salad, be sure to check out:

• Roasted Beet Salad
• Healthy Italian Pasta Salad
• Fennel Salad with Lemon-Mint Dressing

Healthy Broccoli Salad with Honey Mustard Dressing

5 from 2 votes

This healthy broccoli salad is the perfect side dish to transition into the warmer months ahead. Great for holidays, cookouts, or anytime!

Print Recipe

Prep Time:15 mins

Total Time:1 hr 15 mins

Servings: 6

Author: Lindsey Jenkins

Ingredients

Salad Ingredients

• 1¼ pounds broccoli florets and stems, chopped about 6 cups
• 3 tbsp shallot, finely diced or substitute
• ⅓ cup sunflower seeds or substitute
• ⅓ cup dried cranberries or substitute

Dressing Ingredients

• ¼ cup extra virgin olive oil
• 2 tbsp white wine vinegar or substitute
• ½ tbsp dijon mustard
• ½ tbsp raw honey or maple syrup
• salt & pepper, to taste

Instructions

• Finely dice a small shallot and add to your serving bowl along with the seeds and dried cranberries. Set aside.
• Chop the broccoli florets into small, bite-sized pieces. Remove the tough ends at the bottom of the stems and the leaves. Using a vegetable peeler, peel off the outer woody layer of the stems before cutting them into small, bite-sized pieces.
• Get a large bowl out and fill it with ice and cold water and place it near the stove. Bring a medium pot of salted water to a boil over high heat. Once boiling, add in the florets and stems.
• Boil for 2 minutes and then remove from the heat. With a slotted spoon, carefully transfer the broccoli to your ice-cold water bowl. This helps stop the broccoli from continuing to cook and retains its color and texture.
• Once the broccoli has sat in the cold water for a few minutes, drain the broccoli and add to the bowl with the other ingredients.
• Add all the dressing ingredients to a bowl and whisk together until combined. Taste and add more salt as needed. Pour the dressing over your salad and mix thoroughly until well coated.
• Store covered in the fridge for at least an hour before serving.

Notes

• Store in an airtight container in the fridge for up to 7 days.

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