A few months ago I made a batch of Honey Mustard Sauce and I literally could not stop dipping broccoli florets into it, so I knew right away that I just needed to make a whole Honey Mustard Broccoli Salad. This salad is incredibly simple, but packed with flavor, and it even holds up in the refrigerator well. This Honey Mustard Broccoli salad makes a great summer side dish, but you could always top it with some grilled chicken and make it a meal!
Substitutions
If red onions are too strong for you, you can use a couple sliced green onions in their place. Another option is to soak your red onion for about 5 minutes in ice water, which will dull its sharp flavor.
Instead of dried cranberries, dried cherries, raisins, or even chopped dried apricots would work well. But I love the contrast of the tart cranberry flavor the best! :)
How Long Does Honey Mustard Broccoli Salad Keep?
Because broccoli is so sturdy, this salad holds up really well in the refrigerator. I’m on day three right now and it’s still quite tasty. The broccoli has only gotten slightly softer, the dressing is still creamy and moist (it hasn’t dried out), and very little water has seeped out of the vegetables. I give it an A- for sturdiness! As usual I would suggest keeping the Honey Mustard Broccoli Salad for a maximum of 4-5 days in the refrigerator.
Honey Mustard Broccoli Salad
Servings 5 1 cup eachIngredients
Honey Mustard Dressing
- 1/2 cup mayonnaise ($0.80)
- 1 Tbsp Dijon mustard ($0.09)
- 1 Tbsp yellow mustard ($0.09)
- 3 Tbsp honey ($0.36)
- 1 tsp apple cider vinegar ($0.02)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp paprika ($0.02)
- 1/8 tsp salt ($0.02)
- freshly cracked pepper ($0.02)
Salad
- 1 large crown Broccoli (about 5 cups chopped) ($1.69)
- 1/4 red onion (about 1/2 cup diced) ($0.11)
- 1/3 cup slivered almonds ($0.64)
- 1/4 cup dried cranberries ($0.22)
Instructions
- Prepare the honey mustard dressing by stirring together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and some freshly cracked pepper. Set the dressing aside.
- Chop the broccoli into small pieces. Finely dice the red onion.
- Combine the broccoli, onion, almonds, and dried cranberries in a large bowl. Add about half of the honey mustard dressing and stir to coat. Add more dressing to your liking (I used about 3/4 of the batch).
- Serve immediately or refrigerate until ready to eat.
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Nutrition
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Scroll down for the step by step photos
How to Make Honey Mustard Broccoli Salad – Step by Step Photos
First, make the honey mustard dressing. Combine 1/2 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, 1/8 tsp garlic powder, 1/8 tsp paprika, 1/8 tsp salt, and some freshly cracked pepper.
Stir the honey mustard dressing ingredients together until combined, then set the dressing aside.
Chop one large crown of broccoli into small pieces. You’ll want about 5 cups once chopped.
Place the broccoli in a large bowl. Finely dice 1/4 of a red onion (about 1/2 cup). Add the onion, 1/3 cup slivered almonds, and 1/4 cup dried cranberries to the bowl with the broccoli.
Add about half of the honey mustard dressing to the broccoli salad, then stir to coat. Add more dressing to your liking. I ended up using about 3/4 of the batch of dressing. If you need some ideas for how to use the remaining dressing, I have a list of ideas in my Honey Mustard Sauce post.
Enjoy the Honey Mustard Broccoli Salad immediately, or refrigerate until you’re ready to eat!
Super fast and easy to make – I used walnut instead of almonds because that’s what I had on hand and it was fantastic! My husband and I ate the whole thing in one sitting. Yum
It’s too easy not to eat it all!
There is absolutely no way this salad will last four to five days in my fridge. Mainly because I’m eating it for breakfast on day two!!! Seriously, if someone is reading the comments trying to decide if they should make this salad, do yourself a favor and double, or even triple the recipe. It’s that good.
I had mine for breakfast today too Adrienne! It is THAT good!
So addictive! I was out of yellow mustard so I doubled the dijon and it was divine. I missed the note on maybe not using the entire sauce for the veggie mix (oops) so mine was pretty creamy. My bad! It was still delicious and the first refrigerator salad from my prep the other day that got polished off.
Double dijon sounds divine! Hooray!
This is a great salad and it comes together super quickly. We were out of cranberries and trying to use up pantry items so substituted currants and it worked great. I think this is a versatile salad that you can swap out the nuts and dried fruit and it will still taste awesome.
The honey-mustard dressing is excellent and will make an appearance outside of this salad (maybe with chicken strips) for sure.
This is so good!! I subbed yogurt for mayo and added some quinoa to make this for my weekly meal prep and it’s delicious and refreshing!
Looks delicious! Can’t wait to try it. I don’t typically keep yellow mustard in the house although I do have mustard powder. Would you recommend doubling the Dijon or a different strategy? Thanks!
I’ve made it with regular mustard and stone ground, and it’s turned out great! I would keep to the liquid condiment and not mustard powder.
Thanks!
This is beyond delicious! I used dried currants instead of cranberries. It is fantastic!
Oh that’s a great swap! Thanks for sharing.
This recipe is straight up delicious! I veganized by using Vegenaise for the mayo and maple syrup in place of the honey (2 tablespoons was plenty). The sauce is soooo good – I was pretty much licking the bowl. :)
😋
Very Yummy! I used slightly less mayo and a bit less honey but it was very good. We also didn’t use all of the dressing so next time I’ll probably half the dressing. Will definitely make again.
I love this recipe. I steamed the broccoli VERY briefly and then immediately submerged it in ice water. After it chilled in the ice water, I drained it well in a colander. I also soaked the red onion in cold water for about 10 minutes to calm down the bite a bit. I recently took a road trip and packed this salad in a plastic container and put it in the ice chest. It kept great and was better than fast food.
It’s a great picnic salad!
Delicious recipe. I substituted 2 tablespoons of maple syrup for the honey and greek yogurt for the mayo. I also added a dash more apple cider vinegar.
Should broccoli be blanched first (for a minute or so)?
No it can just be fresh. You can blanch it if you prefer, but let it cool before mixing.
Red onions are usually too sharp for me but my spouse loves them. This last week at our town’s Farmer’s Market, someone was selling “Candy Apple Red Onions”. I bought a few thinking my spouse would want to add them to their salads. But I tasted them and they’re soooo delicious. I can’t wait to use them with this recipe!! They’ll be perfect.
Oh wow I’ve never tried those! I’ll have to keep an eye out.
Would this work with maple syrup instead of honey. I’m looking for a vegan version
Yes I didn’t have honey on hand and used syrup today and it worked. I only used about half at first to make sure it wasn’t too sweet. So just add and taste as you go.
Could you sub out some of the mayo for greek yogurt, or is there any other way to lighten up the dressing a bit?
Yes I actually swapped it with greek yogurt just today and it tastes great!