This Crunchy Broccoli Salad with Maple Mustard Dressing is perfect for a holiday side dish that doesn’t require any cooking! It’s also great for an easy and healthy everyday side salad!
This Crunchy Broccoli Salad with Maple Mustard Dressing was inspired by a slightly gross looking raw broccoli salad a friend got from a grocery store a few days ago. I never actually tasted it so I can’t quite attest to it’s grossness, but he only ate a spoonful so I can’t image it was great 🙂
But, for some reason it had me craving a raw Crunchy Broccoli Salad! Broccoli is one of the vegetables that I’ve never loved raw. I absolutely love it cooked (mostly roasted) but for some reason it’s never appealed to me much in it’s raw state.
That is, until I made this delicious Crunchy Broccoli Salad with Maple Mustard Dressing! The broccoli is chopped into small pieces so it’s easy to eat and it’s mixed with tons of other delicious ingredients, including dried cranberries! As much as I love roasted vegetable salads this time of year, I love that this raw salad is light and fresh!
It’s topped off with my new favorite Maple Mustard Dressing that’s basically a honey mustard dressing made with maple syrup instead of honey. It’s a little bit sweet and a little bit tangy, thanks to the mustard and apple cider vinegar. I was originally going to top it with a lemon tahini dressing, but this light vinaigrette seemed to go with the flavors much better.
My husband and I have just been eating this as a lunch side salad (Eli has been eating all the chickpeas out 🙂 ) but I was thinking it would be so great for a Thanksgiving or Christmas side dish that doesn’t require any cooking. Some holidays it seems like it’s impossible to get everything finished on time because so many components need the oven. So, if you’re looking for a healthy, seasonal side dish that you can just throw together in about 10-15 minutes, this Crunchy Broccoli Salad is it!
Recipe tips for this Crunchy Broccoli Salad with Maple Mustard Dressing:
- The amount of dressing in the recipe just perfectly coats everything without leaving a pool of excess dressing at the bottom of the bowl. If you like lots of dressing I recommend making either 1 1/2 or 2 times the recipe amount.
- This salad is great for making ahead of time. I find that it actually tastes better the next day. I wouldn’t make it more than 2 days in advance though.
- Feel free to add more or less of each ingredient listed!
I hope you all have a wonderful Thanksgiving! I’ll be taking Thursday off from posting a new recipe but will be back next Monday!
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Crunchy Broccoli Salad with Maple Mustard Dressing
Prep Time: 15 mins- Total Time: 15 mins
Yield: 6 1x
Category: Salad
Method: No Cook
Cuisine: American
Print Recipe
Pin RecipeDescription
This Crunchy Broccoli Salad with Maple Mustard Dressing is perfect for a quick and easy side salad that’s healthy too!
Ingredients
- 4 cups chopped broccoli, I like to chop mine up really well
- 1 (15 oz) can garbanzo beans, drained and rinsed (or 1 1/2 cups)
- Heaping 1/2 cup dried cranberries, or more if you like
- 1/2 cup roasted sunflower seeds
- 1/3 cup diced red onion
- Salt, to taste
Maple Mustard Dressing:
- 1/3 cup olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- Salt and pepper, to taste
Instructions
- Add all salad ingredients to a large bowl and mix until combined.
- Add all dressing ingredients to a small jar and whisk until combined. Pour over salad and mix again until combined. Season with salt, to taste, if desired. Salad can be served immediately or refrigerated for up to 4 days.
Nutrition
- Serving Size: 1/6 of Salad
- Calories: 313
- Sugar: 12 g
- Sodium: 499 mg
- Fat: 19 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Looks wonderful! Thanks!
★★★★★
Thanks so much, Penny!
Delicious, so easy to make, and only a few ingredients. Thank you!
★★★★★
So glad to hear you enjoyed it!!
I don’t eat oil. Is there anything that could be substituted for the olive oil?
★★★★★
Hi Candice, I’ve heard of subbing zucchini for oil in salad dressing and blending it all up but haven’t tried it myself. I have done an oil free dressing blending up garbanzo beans, water and lemon juice though so you could try that and then add in some maple syrup and mustard 🙂
Also blending ripe avocados, but u use as A doesn’t store well . I made for company tonight, with oil, but haven’t tried . Can’t wait.
I hope you enjoyed it!
Delicious! My husband and i loved this salad. Thanks a lot for sharing!
★★★★★
Yah! So glad you both enjoyed it!
So glad I found your blog for our veg/GF family. I made this recipe and thought it was great. Would make an excellent potluck salad. I substituted organic raisins for the cranberries. I’ll definitely be trying more recipes from She Likes Food! Thanks
I’m so glad to hear you enjoyed it! Yes, it would make a great pot luck salad! 🙂
Just made and waiting for it to marinate. Tastes great already. Used our own homemade maple syrup.
★★★★★
Nice! I hope you enjoyed!!
hi, do you cook chickpeas before? or do you leave them in water for some time, or do you use canned ones?
I just used canned ones 🙂
Hi Izzy –
We’re not big on sunflower seeds, would sliced almonds be a good sub or do you have a recommendation?
Thanks! – Laura
Definitely!
Bieber long will this last in the fridge?
★★★★★
About 3 days 🙂
This is a great salad! I made a double batch for a party with a triple batch of dressing and that was perfect. I used roasted sunflower seeds, but my food plan calls for raw, which I’ll substitute. Very yummy and well received by a large group of people.
★★★★★
Yah! So glad that you and everyone else liked it!