Lightened-Up Broccoli Salad

This lightened-up broccoli salad checks all the boxes when you want a side dish that’s healthy, delicious, and flavorful. Although in truth, I could eat platefuls of it. It’s that good! The crisp broccoli is bursting with vitamins and minerals like calcium, iron, and potassium. The slivered almonds add a delightful crunch. Traditionally, broccoli salad contains mayo and quite a bit of it in most recipes. However, instead of mayo, I used a tasty homemade dressing using honey extra-virgin olive oil and honey dijon mustard. The honey dijon mustard lends a sweet tang that’s just right on a traditionally heavier salad.

It’s the perfect salad to take to a family gathering, a potluck, or a picnic. Or to serve anytime, honestly. This recipe serves 4 but you can easily double or triple the ingredients to fit your needs. Not to mention, you can customize it to your taste by swapping some ingredients, But, best of all, despite chopping the broccoli and onion, it’s still ready in just a few minutes.

Broccoli Salad Ingredients

• 1 pound broccoli florets, chopped fine
• 1/2 cup slivered almonds
• 1/2 cup red onion
• 1/3 cup dried cranberries
• 1/2 cup grated cheddar cheese

Honey Mustard Dressing Ingredients

• 1/3 cup extra-virgin olive oil (I like Tassos)
• 2 tablespoons apple cider vinegar (I like Bragg’s)
• 1 tablespoon dijon mustard
• 1 tablespoon honey (use local if possible)
• 1/4 teaspoon sea salt
• 1 medium clove garlic

How to Make Lightened-Up Broccoli Salad

I always assemble my ingredients in advance. Blame my type-A personality, but I’ve learned the hard way how irritating it is to be halfway through a recipe and realize you don’t have that one thing you were sure was lurking in your pantry or kitchen cabinet. And, when you live in a more rural locale, it’s no fun to make a grocery store run that’s not exactly short!

• Chop the broccoli and onion into small pieces and mince the garlic.
• Next, in a large bowl, add the broccoli, onion, slivered almonds, and cheese.

• Top with the dried cranberries.

• In a mason jar, add all dressing ingredients and give it a good shake to mix them together. Or add all dressing ingredients to a small bowl and whisk well.

• Finally, pour the dressing over the salad and toss until lightly coated. Refrigerate for several hours to really let the flavors meld or serve right away.

Ingredient Substitutions

One of my favorite things about this salad is that you can truly play around with substitutions. Hate red onion or onions in general? Leave them out. Prefer raisins or dried cherries? Feel free to swap. Not crazy about almonds? Toasted sunflower seeds would also be delicious. Is cheddar cheese not your thing? I think a white Italian cheese like provolone or even feta would be delightful. You can even skip the cheese altogether if you’re steering clear of dairy.

Tips

• Fresh broccoli is your best bet for this recipe. Steer clear of frozen.
• No fresh garlic? Jarred minced garlic is fine to use in a pinch.
• If time allows, I recommend letting the salad marinate in the dressing for a few hours. It really blends all of the flavors together nicely.

This salad is one of my very favorites, and I think it could make your salad shortlist too. If you try it out, let me know what you think in the comments. I read and appreciate them all!