Honey Mustard Broccoli Salad
Make Honey Mustard Broccoli Salad with a bright, creamy honey mustard dressing for a crunchy, crowd-pleasing side.
Ingredients
- 1/2 cup mayonnaise ($0.80)
- 1 Tbsp Dijon mustard ($0.09)
- 1 Tbsp yellow mustard ($0.09)
- 3 Tbsp honey ($0.36)
- 1 tsp apple cider vinegar ($0.02)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp paprika ($0.02)
- 1/8 tsp salt ($0.02)
- freshly cracked pepper ($0.02)
- 1 large crown Broccoli (about 5 cups chopped) ($1.69)
- 1/4 red onion (about 1/2 cup diced) ($0.11)
- 1/3 cup slivered almonds ($0.64)
- 1/4 cup dried cranberries ($0.22)
Instructions
Step 1: Make the honey mustard dressing
Whisk together the mayonnaise, Dijon and yellow mustards, honey, apple cider vinegar, garlic powder, paprika, a pinch of salt and freshly cracked black pepper until the dressing is glossy, smooth and slightly thick. Taste and adjust sweetness or acidity; transfer the dressing to a small jar or bowl and set aside so it can be spooned in later.
Step 2: Chop and combine the salad ingredients
Trim and chop the large broccoli crown into small, bite-sized florets so each piece stays crisp and well separated. Finely dice the red onion into small pieces so the sharpness is distributed evenly. In a large white ceramic mixing bowl, combine the chopped broccoli, diced red onion, slivered almonds and dried cranberries, then spoon in about half of the honey mustard dressing and stir gently until the florets are evenly coated with a light, glossy sheen. Add more dressing to taste (about three quarters of the batch is a nice balance) and toss once more so everything is lightly dressed and distinct.
Step 3: Plate and serve
Spoon the dressed salad into a clean large white serving bowl with a smooth curved edge, give it one final gentle toss to re-distribute any dressing, then finish with a few extra slivered almonds and cranberries on top for contrast. Serve immediately for maximum crunch, or refrigerate briefly and serve chilled. Present on a simple painted pine wood surface with two sleek black forks nearby—the salad should look bright, glossy and inviting.
Notes
- Start by making the dressing and taste it before tossing with broccoli.
- Chop broccoli into small, even florets for the best texture.
- Store dressing separately if you plan to serve the salad later to keep it crisp.