Broccoli Cranberry Salad

Broccoli Cranberry Salad

This broccoli salad recipe is the best! It’s healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. It’ll be your new favorite!

Yields 6 side servings.



  • 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 Parmesan cheese (optional)
  • ⅓ cup dried cranberries or dried tart cherries, chopped
  • 1 package Real bacon pieces (about 1 cup if you are making your own)
  • 1 cup finely diced red onion

Honey mustard dressing

  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tsp. minced garlic
  • 1/2 teaspoon fine sea salt
  • 1 cup Plain Greek Yogurt


  1. Add the chopped broccoli, sunflower seeds, onion, cheese, cranberries, onion and bacon to the serving bowl. Set aside.
  2. In a small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic, salt and Greek Yogurt). Whisk until the mixture is well blended.
  3. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing.
  4. 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.