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Honey Mustard Broccoli Crunch Salad

Honey Mustard Broccoli Crunch salad in the perfect make-ahead salad recipe to take on a picnic or BBQ. It keeps well for days and best of all, you don't need to cook the broccoli!

Serving platter with Honey Mustard Broccoli Crunch Salad. Hand of someone scooping the salad

No cook, but filling salads are my favourite! I know that this one requires you to cook the bacon but trust me, it's soooooo worth it!

This broccoli salad is perfect for hot summer days because it's no-mayo and dairy free dressing won't go off, sitting in the sun.

Honey Mustard Broccoli Crunch Salad

Serves 4

What you'll need:

4 bacon strips

3 tbsp dijon mustard

3 tbsp extra virgin olive oil

3 tbsp honey

2 tbsp apple cider vinegar

1/2 lemon, juiced

Salt & pepper, to taste

1 large broccoli crown & stem, finely chopped

1 large apple, small dice

1/2 large red onion, small dice

1/2 cup toasted pumpkin seeds (or other toasted seeds or nuts)


Cook bacon until crisp. Drain on a paper towel and then roughly chop. Set aside.

In a large bowl (large enough to mix the salad) whisk together 3 tbsp dijon mustard, 3 tbsp extra virgin olive oil, 3 tbsp honey, 2 tbsp apple cider, the juice of 1/2 lemon and salt and pepper to taste. Add 1 large chopped broccoli crown & stem to the bowl, along with 1 large diced apple, 1/2 large red onion, diced, 1/2 cup toasted pumpkin seeds and the reserved chopped cooked bacon. Mix to coast everything in the dressing.

Store covered, in the fridge for up to 5 days.

Enjoy, my friends!

Chef Jill's Signature



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