Broccoli Salad Recipe No Mayo

Fresh, crunchy, and mayo-free, this broccoli salad is tossed in a tangy honey mustard dressing with bacon, cranberries, and cheddar. Perfect for picnics, barbecues, or meal prep it’s light, flavorful, and ready in just 15 minutes.

Prep time

15 minutes

Cook time

0 minutes

Total time

15 minutes

Yield

8 servings

Ingredients

6 cups broccoli florets, chopped small

⅓ cup red onion, diced

4–6 strips of bacon, chopped

½ cup dried cranberries

½ cup shredded white cheddar

3 tbsp roasted sunflower seeds

Dressing:

3 tbsp Dijon mustard

¼ cup honey

3 tbsp olive oil

2 tbsp apple cider vinegar

½ tsp garlic powder

¼ tsp salt

Pinch of black pepper

Water as needed

Instructions

1. Step 1: In a large mixing bowl, combine broccoli florets, diced red onion, chopped bacon, dried cranberries, shredded cheddar, and sunflower seeds.
2. Step 2: In a separate bowl or jar, whisk or shake together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, salt, and pepper until smooth.
3. Step 3: Add a splash of water to thin the dressing to your preferred consistency.
4. Step 4: Pour the dressing over the salad and toss until all ingredients are evenly coated.
5. Step 5: Serve immediately or chill in the refrigerator for up to 24 hours to allow flavors to meld.

Notes

Store leftovers in an airtight container for up to 3 days.

For best texture, add the dressing just before serving to keep the broccoli crisp.

Swap cheddar for feta or Monterey Jack for a different flavor twist.

Add toasted almonds or pecans for extra crunch.