I can’t believe I have a recipe with straight up raw broccoli considering I do not enjoy raw broccoli. In fact I just really don’t like it at all. Unless it’s coated in a honey mustard dressing apparently.
Raw broccoli is kind of one of those things that I think oh sure I’ll eat it no problem but I take one bite and I’m like no thanks nevermind. Good idea in theory I guess but not so much in reality.
So I’m not really sure what possessed me to make this salad but oh my word am I glad I did. Seriously. I think it’s all about the dressing and the extra bits in it that makes work so well along with the broccoli but I’ve absolutely been loving this.
The last time I had broccoli salad was when I was visiting family out of town and I wasn’t eating as many veggies as I normally did so I ended up eating some broccoli salad one night for dinner. So the other day when it randomly popped in my head I figured I could recreate it and see what I thought.
I originally did a dressing made with vegan mayo and it was good but I like that dressing better for macaroni salad so I left it alone. Then for some reason honey mustard popped in my head and I knew that was what I needed to make.
This salad is SO easy to throw together in just a few minutes and it’s perfect for pot lucks, baby showers, and I’m sure it would go over well as a side during the holidays. Is it too early to be talking about Thanksgiving sides? I think not!
Give this salad a go. It’s sure to be a hit with even the pickiest of eaters!
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Honey Mustard Broccoli Salad (Gluten Free)
A quick and simple broccoli salad tossed with cashews and cranberries in a honey mustard dressing. Perfect as a side the holidays or for a potluck!
- 3 cups broccoli about 1 medium head
- 1 cup shredded carrots
- 1/2 cup cashews chopped
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- Optional: hemp hearts for topping
- 1/4 cup dijon mustard
- 1/4 cup honey
- 2 tbsp avocado oil
- 1 tbsp apple cider vinegar
- salt and pepper to taste
In a small bowl add all ingredients for dressing and whisk well. Set aside.
Chop broccoli into small florets and chop cashews.
Add broccoli, carrots, cashews, cranberries, and sunflower seeds into a bowl.
Pour dressing over salad and mix well to combine and coat entire salad.
Let sit in fridge for at least 30 minutes before serving.
Sprinkle with hemp hearts just before serving.
Adjust the dressing to how you like it. If you want everything really coated in dressing or you are using more broccoli than three cups use all of it. If not you can reserve some and use it as a dip with sweet potato fries or just as a regular salad dressing.