Crunchy Broccoli Salad with Honey Mustard Dressing

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

Total Time: 15

Servings:

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

Add all of the salad ingredients to a large mixing bowl and set aside.
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.
Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
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.

Save