Let’s start over with my go-to recipe for broccoli salad! You’ll also start to like it more. This broccoli salad is the greatest I’ve ever tasted. Why? I like my broccoli salad to be crisp, crispy, and fresh, and that is exactly how it is now.
The sweet-and-savory combination of freshly toasted sunflower seeds, dried cranberries, and cheddar cheese makes it extremely addicting.
The honey-mustard vinaigrette, which I adapted from my Brussels sprout slaw, highlights the greatest qualities of raw broccoli. When you have a creamy, tart honey-mustard dressing, who needs mayo?
Best Nutritional Broccoli Salad
You won’t find any of the typical potluck ingredients like mayonnaise, sugar, or bacon in this broccoli salad.
Since my helper Mara truly adored it that way, I made sure to include the standard cheddar cheese. The salad’s creamy indulgence from the cheddar makes it the ideal snack for switching from decadent holiday dinners to healthier alternatives.
Having said that, the recipe is equally delicious without the cheese if you like a salad that is lighter.
Is broccoli salad healthy?
Yes! This salad is laden with broccoli, which I consider to be a complete superfood. The cruciferous vegetable family, which includes broccoli, has powerful anti-inflammatory and anti-cancer properties. Brussels sprouts, cauliflower, cabbage, and kale round out the group.
Additionally rich in fiber and folate is broccoli. Find out more about the health advantages of broccoli here.
Does broccoli salad require cooking the broccoli?
No, broccoli salads typically contain raw broccoli. Since the vinaigrette slightly breaks down the broccoli, it doesn’t taste entirely raw in this broccoli salad. You can make an incredibly fresh broccoli salad by chopping your broccoli florets into very little bits.
However, you can blanch the broccoli florets if you don’t like it raw. After one minute in boiling water, remove the florets and plunge them into an ice bath to stop the cooking. Prior to use, thoroughly drain the cooled broccoli.
Also read: Vibrant Orange & Arugula Salad
INGREDIENTS
Salad
- 1 pound of thinly sliced and then roughly chopped broccoli florets (from 1 12 pound broccoli stems) (see photos)
- 12 cup raw almonds or sunflower seeds
- 12 cup red onion, finely chopped
- grated strong cheddar cheese, half a cup (optional)
- 1/3 cup chopped dried tart cherries or cranberries
Honey-mustard sauce
- Extra virgin olive oil, 1/3 cup
- apple cider vinegar, 2 tablespoons
- 1/9 cup Dijon mustard
- 1 teaspoon of honey
- 1 medium garlic clove, either chopped or crushed, and 1/4 teaspoon fine sea salt
INSTRUCTIONS
- The sunflower seeds are toasted: Put a medium skillet over medium heat and add the sunflower seeds. Cook, stirring regularly (be cautious, they’ll burn!), for about 5 minutes, or until the sides of the seeds are turning golden. Toasted seeds should be poured into a big serving basin.
- To the serving bowl, add the chopped broccoli, onion, cheese, and cranberries. Place aside.
- Combine all of the dressing’s components in a 1-cup liquid measuring cup or a small bowl (olive oil, vinegar, mustard, honey, garlic and salt). Blend the ingredients thoroughly by whisking.
- Stir the salad after adding the dressing, coating the broccoli with a thin layer of dressing. I strongly advise refrigerating the salad in the marinade for at least 20 minutes or perhaps overnight.
- Serve the salad by dividing it among individual bowls. In the refrigerator, covered, leftovers will keep nicely for 3 to 4 days.