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Broccoli Salad with Honey-Mustard Dressing


This salad can be prepared a few days in advance and stored in airtight containers in the fridge. Add a piece of grilled chicken or fish to power your weekday lunches or dinners. Feel free to substitute a bag of broccoli slaw for the broccoli florets.


1. In the bowl of your food processor, pulse broccoli until finely chopped working in batches if needed. Empty chopped broccoli into a large mixing bowl. Add spinach, nuts, dried cranberries, and red onion.
2. In a small mixing bowl, whisk together honey mustard, honey, vinegar, olive oil, and a pinch of salt until smooth. Pour over salad and toss well. (Salad is best after sitting in the dressing for 15 to 20 minutes so the broccoli can soften.)