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Broccoli Salad with Honey Mustard Dressing

Last updated: July 18, 2026

A good broccoli salad is a joy to behold. Broccoli is loaded with essential vitamins and minerals. Sunflower seeds are high in protein and rich in healthy fats, meaning they can help keep you fuller longer. Packed with appealing flavors and textures, this simple yet delicious salad is guaranteed to be a big hit at your next barbecue or potluck.

PREP TIME

20 Min

COOK TIME

5 Min

SERVINGS

6

DIFFICULTY

Easy

Ingredients

Salad

  • 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

Honey mustard dressing

  • 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

Directions

  1. Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently to avoid burning, until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
  2. Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
  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.
  4. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. Let the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
  5. Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Tags: Farmers Market Recipe Recipes

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