This broccoli salad has become one of those recipes I quietly rely on when I need something fresh, easy, and guaranteed to disappear from the table.

It’s crisp and colorful, dotted with smoky Turkey bacon, sweet cranberries, and crunchy sunflower seeds, all brought together with a light honey mustard dressing—no mayo required.

It comes together in minutes, holds up beautifully if made ahead, and tastes even better once everything has had time to mingle.

Simple, satisfying, and just the kind of side dish you’ll want to make again and again.

For the Broccoli Salad

• Broccoli Florets – The base of the salad. Chopping them small makes each bite easier to eat and helps the dressing coat everything evenly.
• Red Onion – Adds a sharp, savory contrast to the sweetness in the salad without overpowering it.
• Turkey Bacon – Brings smoky, salty flavor and a satisfying crunch. You can use freshly cooked turkey bacon.
• Dried Cranberries – A pop of sweetness that balances the savory ingredients and adds a chewy texture.
• White Cheddar Cheese – Creamy and slightly sharp, this cheese rounds out the flavors without making the salad heavy.
• Roasted Sunflower Seeds – Add extra crunch and a subtle nutty flavor that ties everything together.

For the Honey Mustard Dressing (No Mayo)

• Dijon Mustard – The backbone of the dressing, providing tang and depth without the need for mayonnaise.
• Honey – Adds natural sweetness to balance the sharpness of the mustard and vinegar.
• Olive Oil – Gives the dressing body and helps smooth out the flavors.
• Apple Cider Vinegar – Brightens the dressing with a clean, slightly tangy finish.
• Garlic Powder – Adds gentle savory flavor without overpowering the salad.
• Salt and Black Pepper – Enhance all the flavors; adjust to taste.
• Water – Used as needed to thin the dressing to your preferred consistency.

Crunchy Broccoli Salad with Honey Mustard Dressing

This fresh broccoli salad is all about contrast—crisp vegetables, smoky turkey bacon, sweet cranberries, and crunchy seeds—finished with a bright honey mustard dressing made without mayonnaise. It’s quick to assemble and works just as well for weeknight dinners as it does for potlucks.

Print Pin

Course: Salad

Cuisine: American

Keyword: Crunchy Broccoli Salad with Honey Mustard Dressing

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Notes

Ingredients

Salad

• 6 cups broccoli florets, I like to chop mine very small
• ⅓ red onion, diced
• 4–6 strips of turkey bacon, cooked and chopped
• ½ cup dried cranberries
• ½ cup white cheddar cheese, shredded
• 3 tablespoons roasted sunflower seeds

Honey Mustard Dressing (No Mayo)

• 3 tablespoons dijon mustard
• ¼ cup honey
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• ½ teaspoon garlic powder
• ¼ teaspoon salt, or to taste
• Pinch of black pepper
• Water to thin, as needed

Instructions

1. Add all of the salad ingredients to a large mixing bowl and set aside.
2. Place all dressing ingredients into a blender or food processor and blend until smooth. You can also combine everything in a jar with a tight-fitting lid and shake well. Add water a little at a time until the dressing reaches your preferred consistency. Taste and adjust seasoning with additional salt and pepper if needed.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
4. Serve right away, or cover and refrigerate for up to 24 hours before serving.

Notes

• Cheese options: White cheddar is a favorite here, but regular cheddar, sharp cheddar, Monterey Jack, or crumbled feta all work well.
• Storage tips: This salad keeps nicely when prepared ahead. Make it up to 12 hours in advance and store tightly covered in the refrigerator. Leftovers are still delicious the next day.

Nutrition
Calories: 200kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 227mg | Potassium: 274mg | Fiber: 3g | Sugar: 15g | Vitamin A: 496IU | Vitamin C: 61mg | Calcium: 89mg | Iron: 1mg

Save

1. Can I make this broccoli salad ahead of time?
   Yes, and you absolutely should if you can. This salad holds up beautifully and actually improves after a little time in the fridge. You can make it up to 12 hours ahead. If you want maximum crunch, just hold back the sunflower seeds and stir them in right before serving.
2. What’s a good substitute for the turkey bacon?
   If you want to skip the bacon, you’ve got options. Smoked nuts, roasted chickpeas, or even crispy tempeh work well to add that savory bite. You’ll still get plenty of texture and flavor without the meat.
3. My dressing seems too thick—what should I do?
   No stress at all. Just add a splash of water at a time, blending or stirring between additions, until it loosens up. You’re aiming for a dressing that pours easily but still clings nicely to the broccoli.
4. Can I swap the dried cranberries for something else?
   Definitely. Raisins, dried cherries, or chopped dates all work here. You’re just looking for that little hit of sweetness to balance the salty bacon and tangy dressing, so use what you have.
5. How small should the broccoli be chopped?
   Smaller than you think! Bite-sized pieces make the salad much easier to eat and help the dressing coat everything evenly. Bonus: kids are far more likely to enjoy it when the florets aren’t giant.