Broccoli Salad
If you’re looking for a crunchy, sweet, tangy, and utterly satisfying broccoli salad, you’ve just found your new go-to. This easy broccoli salad is packed with texture and flavor—featuring crisp broccoli, creamy Monterey Jack cheese, roasted sunflower seeds, chewy dried cranberries, and a tangy honey-mustard vinaigrette. There is no bacon (vegetarian), and no mayo. It is a fun spin on a classic, and you won’t miss a thing. It’s perfect for make-ahead lunches, potlucks, or as a refreshing side dish to grilled meats or sandwiches.
Serve with Grilled Pork Tenderloin or Grilled Chicken Thighs for a complete meal.
Why You’ll Love This Broccoli Salad
- No mayo! This dressing is light, tangy, and flavorful without being heavy.
- Perfect for meal prep: It holds up beautifully in the fridge.
- Loaded with texture: Crunchy broccoli, chewy cranberries, creamy cheese, and crispy sunflower seeds = perfection.
- Simple and fast: Toss it together in under 20 minutes.
What You’ll Need
For the Salad:
- 4 cups broccoli florets, thinly sliced and roughly chopped
- ½ cup roasted salted sunflower seeds
- ½ cup red onion, finely chopped
- ½ cup Monterey Jack cheese, cut into small cubes
- ⅓ cup dried cranberries
For the Dressing:
- ⅓ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon brown mustard
- 1½ tablespoons honey
- 1 clove garlic, finely minced
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
How to Make Broccoli Salad
Step 1: Prep the Broccoli
Wash the broccoli and pat dry. Slice the florets thinly, then give them a rough chop so they’re bite-sized but still have crunch.
Optional Tip: If you prefer a slightly softer texture, blanch the broccoli for 30 seconds in boiling water, then shock in an ice bath.
Step 2: Mix the Salad
In a large mixing bowl, combine the chopped broccoli, sunflower seeds, red onion, cheese cubes, and dried cranberries.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon and brown mustards, honey, garlic, lemon juice, and a generous pinch of salt and pepper. Whisk until smooth and emulsified.
Step 4: Combine
Pour the dressing over the salad and toss to coat. Make sure everything is evenly mixed so each bite is full of flavor.
Step 5: Chill & Serve
Refrigerate for at least 30 minutes to allow flavors to develop. Stir before serving and enjoy!
Serve With:
- The Best Chicken Skewers
- Roast Chicken Recipe
- Breaded Pork Chops
- Smoked BBQ Pork Loin
- Grilled Skirt Steak
Broccoli Salad Variations & Add-Ins
Make it your own with one of these simple twists:
- Add bacon: Crumbled cooked bacon adds a smoky, savory punch.
- Make it keto: Swap dried cranberries for chopped nuts or sliced radishes.
- Add fruit: Fresh apple or pear chunks bring extra sweetness and crunch.
- Swap the cheese: Try sharp cheddar, feta, or gouda for a flavor boost.
- Protein boost: Add grilled chicken or chickpeas for a heartier meal.
Expert Tips
- Make ahead: This salad is even better after a few hours in the fridge. Just give it a quick stir before serving.
- Chop broccoli small: Thin slices or small pieces allow the dressing to coat every bite evenly.
- Balance the dressing: Adjust the sweetness and tang with more honey or vinegar to suit your taste.
- Use a salad spinner: Dry broccoli makes a big difference in texture—no soggy salads here.
Frequently Asked Questions
Can I make broccoli salad a day ahead?
Yes! It actually tastes better the next day. Just store it in an airtight container and give it a stir before serving.
Can I use frozen broccoli?
No. Fresh is best for crunch.
How long does it last in the fridge?
This broccoli salad keeps well for up to 3 days when stored in an airtight container.
Whether you’re hosting a summer cookout or just want to shake up your salad routine, this broccoli salad delivers flavor, texture, and feel-good ingredients. It’s fresh, fast, and totally addictive—don’t be surprised if you go back for seconds (or thirds!).
Broccoli Salad
Ingredients
- 4 cups broccoli florets thinly sliced and chopped
- ½ cup roasted salted sunflower seeds
- ½ cup red onion finely chopped
- ½ cup Monterey Jack cheese cubed
- ⅓ cup dried cranberries
Dressing:
- ⅓ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp brown mustard
- 1½ tbsp honey
- 1 garlic clove minced
- 1 tbsp lemon juice
- Salt & pepper to taste
Instructions
- Prep ingredients. Chop broccoli, cheese, red onion, etc.
- Combine broccoli, sunflower seeds, cheese cubes, red onion, and cranberries in a large bowl.
- In a separate bowl or liquid measuring cup, whisk together dressing ingredients until smooth.
- Pour dressing over the bowl of broccoli salad ingredients. Toss salad with dressing to coat.
- Chill for 30 minutes in a refrigerator, then serve.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Jill says
Everyone loves this salad when I take it to a potluck.