Best Honey Mustard Broccoli Salad

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Coming up with fresh side dishes that are both nutritious and crowd-pleasing can feel like an endless puzzle. Between picky eaters pushing vegetables around their plates and the daily rush to get dinner on the table, finding a salad that actually gets eaten can seem nearly impossible – especially when you’re trying to keep things on the healthier side.

That’s where this honey mustard broccoli salad comes to the rescue: it’s crunchy and satisfying, easy to throw together ahead of time, and has a sweet-tangy dressing that makes even broccoli skeptics come back for seconds.

What Kind of Broccoli Should I Use?

Fresh broccoli crowns or bunches both work great for this salad – just make sure to pick ones with tight, dark green florets and no yellow spots. While pre-cut broccoli florets can save time, buying whole heads tends to be fresher and more cost-effective. If your broccoli stems seem tough, you can easily peel the outer layer with a vegetable peeler to reveal the tender inner part, which is just as tasty as the florets. For the best texture in your salad, cut the florets into bite-sized pieces that are roughly the same size, and don’t forget to blanch them briefly if you prefer your broccoli a bit more tender.

Options for Substitutions

This fresh salad recipe is super adaptable and you can make several easy swaps:

• Mayonnaise: Not a mayo fan? Greek yogurt makes a great substitute for a lighter version. You can also do half mayo and half Greek yogurt, or use vegan mayonnaise for a plant-based option.
• Mustards: If you only have one type of mustard, that’s fine! Use 2 tablespoons of whatever mustard you have. Whole grain mustard also works well here.
• Honey: Maple syrup or agave nectar can replace honey if you’re looking for a vegan option. You might need to adjust the amount slightly to taste.
• Apple cider vinegar: White wine vinegar or regular white vinegar work just as well. Lemon juice is another good option for that tangy kick.
• Almonds: Feel free to swap these with any nuts you have – pecans, walnuts, or sunflower seeds all add that nice crunch. For nut allergies, roasted pepitas or sunflower seeds are great alternatives.
• Dried cranberries: Other dried fruits like raisins, chopped dried apricots, or dried cherries can step in for the cranberries. You can even use fresh grapes, cut in half.
• Red onion: Green onions or shallots make good substitutes if you’re not keen on red onion. If using shallots, use about 2 tablespoons finely chopped.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli salad is not cutting the broccoli into small enough pieces – aim for bite-sized florets about 1/2 inch in size so they can properly absorb the dressing and be easy to eat. A common error is skipping the step of toasting the almonds, which only takes 5 minutes in a dry pan and adds incredible flavor and crunch to your salad. To keep your salad crisp and fresh, avoid making the classic mistake of adding the dressing too early – instead, toss the broccoli with the honey mustard mixture just 30 minutes before serving, allowing enough time for the flavors to meld while maintaining the vegetable’s crunch. For the best texture and taste, make sure to pat your broccoli completely dry after washing, as excess water will dilute your dressing and prevent it from coating the vegetables properly.

What to Serve With Broccoli Salad?

This sweet and tangy broccoli salad makes a perfect side dish for casual summer cookouts or weeknight dinners. It pairs really well with grilled meats like chicken, burgers, or hot dogs since the creamy honey-mustard dressing helps balance out those smoky flavors. For an easy weeknight meal, serve it alongside a rotisserie chicken and some crusty bread, or pack it for lunch with a sandwich or wrap. Since this salad already has lots of texture from the crunchy broccoli and almonds, it works great next to simpler main dishes that could use a bit of excitement on the plate.

Storage Instructions

Keep Fresh: This honey mustard broccoli salad tastes even better after the flavors have had time to mingle! Pop it in an airtight container in the fridge, and it’ll stay fresh for up to 4 days. The almonds might lose a bit of their crunch over time, so you can always add those just before serving if you prefer.

Make Ahead: Want to prep this salad in advance? You can chop all the veggies and make the dressing up to 2 days ahead. Store them separately in the fridge, then toss everything together about an hour before serving. This gives the broccoli time to soak up all those yummy honey mustard flavors!

Serve: If you’re taking this to a potluck or picnic, keep it cool in an ice-packed cooler. Give it a quick stir before serving, as some dressing might settle at the bottom. For the best texture, try not to leave it at room temperature for more than 2 hours.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 15-20 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 tablespoon yellow mustard
• 3 tablespoons honey
• 1 teaspoon apple cider vinegar
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/8 teaspoon salt
• Freshly cracked black pepper
• 1 large head of broccoli (roughly 5 cups chopped)
• 1/4 red onion (about 1/2 cup finely chopped)
• 1/3 cup sliced almonds
• 1/4 cup dried cranberries

Step 1: Prepare the Honey Mustard Dressing

In a small bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and some freshly cracked pepper until well combined.

Set the dressing aside to allow the flavors to meld together.

Step 2: Prepare the Vegetables

Start by chopping the broccoli into small, bite-sized pieces.

Next, finely dice the red onion.

These will form the base of your broccoli salad, offering a nice crunch and flavor.

Step 3: Combine Salad Ingredients

In a large bowl, combine the chopped broccoli, diced red onion, almonds, and dried cranberries.

These ingredients will provide a mix of textures and flavors to your salad.

Step 4: Dress the Salad

Add about half of the prepared honey mustard dressing to the salad mixture.

Stir well to ensure everything is coated.

Taste the salad and add more dressing according to your preference, using up to 3/4 of the batch if desired for a more thoroughly coated salad.

Step 5: Serve and Store

Serve the broccoli salad immediately for the freshest taste, or refrigerate it until you’re ready to eat.

The flavors will deepen and develop further as it sits, making it a great make-ahead dish for gatherings or meal prep.