Honey-Mustard Broccoli Salad

Name: Honey-Mustard Broccoli Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1lb broccoli florets, chopped; ½ cup almonds, slivered (*see recipe notes); ½ cup red onion, finely chopped; ⅓ cup raisins; ⅓ cup olive oil; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tbsp honey (*see recipe notes); 1 clove garlic, minced; a pinch sea salt

January 11, 2023 Janneke Phung

This no-mayo, honey-mustard broccoli salad is a wonderful make-ahead salad as the vinaigrette marinates the flavors of this salad beautifully. It’s a hearty salad that travels well – great for potlucks or picnics!

Salad

broccoli florets, chopped		1lb
almonds, slivered (*see recipe notes)		½ cup
red onion, finely chopped		½ cup
raisins		⅓ cup

Honey-Mustard Vinaigrette

olive oil		⅓ cup
apple cider vinegar		2 tbsp
Dijon mustard		1 tbsp
honey (*see recipe notes)		1 tbsp
garlic, minced		1 clove
sea salt		a pinch

Directions:

Toast the slivered almonds in a skillet over medium heat, stirring frequently, until golden.
Mix chopped broccoli, onion, toasted almonds, and raisins in a large mixing bowl. Set aside.
Combine dressing ingredients in a small bowl and whisk until well blended.
Pour the dressing over the salad and stir until all the broccoli is coated in the dressing. For best results, allow the salad to marinate for at least an hour in the fridge (I have a personal preference for marinating overnight).
Serve.
Salad will keep well in the fridge for 3-4 days, covered.