I used to avoid raw broccoli until I discovered how a tangy dressing transforms it into something completely addictive. This Broccoli Salad balances sweet dried cranberries with savory cheddar cheese for the perfect bite.
Whether you need a fresh side for a summer barbecue or a healthy lunch option, this recipe holds up beautifully in the fridge. The honey mustard vinaigrette softens the veggies just enough while keeping that satisfying crunch.
What Sets This Broccoli Salad Apart
Most potluck salads are weighed down by heavy mayonnaise, but this version stays light and vibrant with an olive oil base. You get all the creaminess you crave from the sharp cheddar cheese without feeling sluggish afterward.
It is one of those rare dishes that actually tastes better the next day after the flavors have had time to meld together. You can prep it on Sunday and enjoy crisp, flavorful lunches all week long.
The combination of textures is unmatched, featuring snap from the veggies and chewiness from the dried fruit. Even picky eaters who usually skip the green stuff find themselves going back for seconds of this Broccoli Salad.
For a cozy meal pairing, I love serving this alongside a bowl of Savory Roasted Tomato Soup Recipe to balance hot and cold elements. If you are in the mood for a festive dessert afterwards, my Quick Grinch Cookies Recipe is always a hit with the kids.
Everything You Need for Perfect Broccoli Salad
Here is the shopping list for this fresh and crunchy side dish:
Broccoli: Fresh florets cut into small bite-sized pieces work best for texture.
Sunflower Seeds: Roasted and salted seeds add a crucial nutty crunch to the salad.
Red Onion: Finely chopped onion provides a sharp, savory contrast to the sweet elements.
Sharp Cheddar Cheese: Cubed or shredded cheese adds a rich and creamy component.
Dried Cranberries: These bring a chewy, tart sweetness that balances the savory dressing.
Extra Virgin Olive Oil: Use a high-quality oil as the base for your vinaigrette.
Apple Cider Vinegar: This provides the tangy acidity needed to soften the raw broccoli.
Dijon Mustard: Adds depth, tang, and helps emulsify the dressing.
Honey: A touch of natural sweetness cuts through the acidity of the vinegar.
Garlic: Fresh minced garlic gives the dressing a punch of savory flavor.
- Fine Sea Salt: Essential for bringing out all the flavors in the fresh vegetables.
My Method for Broccoli Salad
Let’s get cooking and assemble this vibrant dish!
- Start by toasting your sunflower seeds to deepen their flavor profile. Place the seeds in a medium skillet over medium heat and toast them for about five minutes, stirring frequently so they do not burn. Once they are golden and fragrant, remove them from the heat immediately and pour them into a large mixing bowl to cool down.
- Prepare your vegetables while the seeds cool. Chop the broccoli florets into very small, uniform pieces to ensure every bite is pleasant and absorbs the dressing well. Add the chopped broccoli, finely diced red onion, cheddar cheese, and dried cranberries to the large bowl with the toasted sunflower seeds.
- Create the honey mustard dressing in a separate small bowl or liquid measuring cup. Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, and salt until the mixture is completely smooth and emulsified. You can also shake these ingredients in a small jar with a tight lid for easy mixing.
- Pour the dressing over the salad mixture and toss everything until the broccoli is thoroughly coated. For the best Broccoli Salad experience, let the dish marinate in the refrigerator for at least 20 minutes before serving. This resting time allows the vinegar to slightly break down the raw broccoli, making it tender and flavorful.
My Best Tips for Perfect Broccoli Salad
Make sure to chop the florets into very small, bite-sized pieces so they absorb the dressing evenly. Large chunks can be hard to chew and might taste too raw compared to the delicate texture we want for this Broccoli Salad.
Toasting the sunflower seeds is a non-negotiable step that brings out a nutty depth you just cannot get from raw seeds. Watch them closely in the pan because they can go from golden brown to burnt in a matter of seconds.
Allow the finished dish to sit in the refrigerator for at least twenty minutes before serving to let the vinegar soften the fibers. This resting period is the secret to removing the raw bite while keeping the Broccoli Salad crisp.
How to Serve This Broccoli Salad
This dish pairs wonderfully with grilled chicken or veggie burgers for a light summertime dinner on the patio. The tangy acidity cuts through rich foods, making it an excellent companion for heavier mains like macaroni and cheese.
I often pack leftovers in mason jars for a grab-and-go lunch that stays fresh for days. You can also toss in some chickpeas or diced turkey if you want to turn this Broccoli Salad into a complete meal.
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Favorite Broccoli Salad
- Total Time: 30 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A fresh and crunchy salad featuring raw broccoli, savory cheddar, and sweet cranberries tossed in a homemade honey mustard vinaigrette. Perfect for picnics and meal prep.
Ingredients
- 1/2 cup finely chopped red onion
- 1/2 cup grated sharp cheddar cheese
- 1/3 cup dried cranberries or dried tart cherries, chopped
- 1 lb broccoli florets, thinly sliced and roughly chopped
- 1/2 cup raw sunflower seeds
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 1 medium clove garlic, pressed or minced
- 1/3 cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1/4 tsp fine sea salt
Instructions
- Begin by placing the sunflower seeds in a medium skillet over medium heat. Toast them, stirring frequently, for about 5 minutes until they turn golden and fragrant, then transfer to a large bowl.
- Add the finely chopped broccoli, diced red onion, cheddar cheese, and dried cranberries to the bowl with the seeds.
- In a separate small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, and salt. Whisk or shake vigorously until the dressing is fully emulsified.
- Pour the dressing over the salad ingredients and toss well to coat every piece evenly.
- Refrigerate the salad for at least 20 minutes to allow the flavors to meld and the broccoli to soften slightly before serving.
Notes
For a vegan version, use maple syrup instead of honey and omit the cheese or use a plant-based alternative.
- Prep Time: 25 min
- Marinating Time: 20 min
- Cook Time: 5 min
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Broccoli Salad Recipe, healthy side dish, no mayo salad, potluck recipe, vegetarian salad