Favorite Broccoli Salad
Total Time
20 minutes (plus 20 minutes marinating time)
Prep Time
20 minutes
Cook Time
0 minutes
Rating
5 out of 5 stars
(382)
Ingredients
6 servings
- 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped
- ½ cup raw sunflower seeds or slivered almonds
- ½ cup finely chopped red onion
- ½ cup grated sharp cheddar cheese (optional)
- ⅓ cup dried cranberries or dried tart cherries, chopped
- ⅓ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon fine sea salt
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Preparation
Step 1
Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they’ll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
Step 2
Add the chopped broccoli, onion, cheese, and cranberries to the serving bowl. Set aside.
Step 3
In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic, and salt). Whisk until the mixture is well blended.
Step 4
Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
Step 5
Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Step 6
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Chef's notes
Recipe adapted from my honey mustard Brussels sprout slaw.
Make it vegan:
Omit the cheese, and use maple syrup instead of honey.
Make it dairy free:
Omit the cheese.
Make it nut free:
Be sure to use sunflower seeds instead of almonds.
