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Crunchy Broccoli Salad with Maple Mustard Dressing

November 19, 2018 54 Comments Dairy Free, Gluten Free, Salads, Sides, Vegan, Vegetarian

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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!

Large bowl of Crunchy Broccoli 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.

Bowl of Crunchy Broccoli Salad with Maple Mustard Dressing being poured over it

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!

Landscape view of a bowl of Crunchy Broccoli Salad

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.

Close up view of Crunchy Broccoli Salad

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!

Big bowl of Crunchy Broccoli Salad

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!

Print

Crunchy Broccoli Salad with Maple Mustard Dressing


★★★★★ 5 from 19 reviews
  • Author: She Likes Food
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American
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Description

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

54 Comments

« Healthy Vegetarian Meal Plan – Week 124
Healthy Vegetarian Meal Plan – Week 125 »

Comments

  1. Penny says

    November 19, 2018 at 10:09 am

    Looks wonderful! Thanks!

    ★★★★★

    Reply
    • She Likes Food says

      November 19, 2018 at 11:14 pm

      Thanks so much, Penny!

      Reply
  2. Tracy says

    November 20, 2018 at 7:52 pm

    Delicious, so easy to make, and only a few ingredients. Thank you!

    ★★★★★

    Reply
    • She Likes Food says

      November 21, 2018 at 2:31 pm

      So glad to hear you enjoyed it!!

      Reply
  3. Candice says

    November 20, 2018 at 8:01 pm

    I don’t eat oil. Is there anything that could be substituted for the olive oil?

    ★★★★★

    Reply
    • She Likes Food says

      November 21, 2018 at 2:31 pm

      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 🙂

      Reply
      • Ethel says

        February 5, 2019 at 5:13 pm

        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.

        Reply
        • She Likes Food says

          March 6, 2019 at 9:35 pm

          I hope you enjoyed it!

          Reply
    • Janet says

      June 11, 2019 at 12:40 pm

      5 stars. I love the ease and it is delicious. I use avocado oil & it is scrumptious!

      Reply
      • She Likes Food says

        June 13, 2019 at 5:05 pm

        Thanks!! So glad you liked it!

        Reply
  4. Lorenny says

    November 26, 2018 at 3:05 pm

    Delicious! My husband and i loved this salad. Thanks a lot for sharing!

    ★★★★★

    Reply
    • She Likes Food says

      November 27, 2018 at 8:59 am

      Yah! So glad you both enjoyed it!

      Reply
  5. Wendi says

    December 19, 2018 at 4:57 pm

    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

    Reply
    • She Likes Food says

      December 21, 2018 at 9:39 am

      I’m so glad to hear you enjoyed it! Yes, it would make a great pot luck salad! 🙂

      Reply
  6. Dijo says

    January 13, 2019 at 2:18 pm

    Just made and waiting for it to marinate. Tastes great already. Used our own homemade maple syrup.

    ★★★★★

    Reply
    • She Likes Food says

      January 14, 2019 at 10:36 pm

      Nice! I hope you enjoyed!!

      Reply
  7. Angee says

    January 16, 2019 at 4:08 am

    hi, do you cook chickpeas before? or do you leave them in water for some time, or do you use canned ones?

    Reply
    • She Likes Food says

      January 27, 2019 at 6:52 pm

      I just used canned ones 🙂

      Reply
  8. Laura says

    January 17, 2019 at 9:27 am

    Hi Izzy –

    We’re not big on sunflower seeds, would sliced almonds be a good sub or do you have a recommendation?

    Thanks! – Laura

    Reply
    • She Likes Food says

      January 27, 2019 at 6:51 pm

      Definitely!

      Reply
  9. Jen Singer says

    January 19, 2019 at 5:54 pm

    Bieber long will this last in the fridge?

    ★★★★★

    Reply
    • She Likes Food says

      January 27, 2019 at 1:39 pm

      About 3 days 🙂

      Reply
  10. Kathryn Wilson says

    February 25, 2019 at 1:18 pm

    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.

    ★★★★★

    Reply
    • She Likes Food says

      March 3, 2019 at 10:31 pm

      Yah! So glad that you and everyone else liked it!

      Reply
  11. Kathryn Wilson says

    April 13, 2019 at 4:21 pm

    This is a fantastic salad. I’ve made it for two buffet-style events, and it was a hit with everyone. My events were in hot weather, so it’s not just about the winter holidays!

    ★★★★★

    Reply
    • She Likes Food says

      April 15, 2019 at 7:03 pm

      That’s great to hear!! I’ve been thinking it will be a great summer side dish!

      Reply
  12. Mel B. says

    May 1, 2019 at 7:37 pm

    Yummmmmy and I’m not a huge broccoli fan. Well done and thank you so much!

    ★★★★★

    Reply
    • She Likes Food says

      May 2, 2019 at 6:00 pm

      Awesome!! So glad you enjoyed it!

      Reply
  13. Deepa Golub says

    May 13, 2019 at 9:19 pm

    I made this salad today came out so good, yummy ?

    ★★★★★

    Reply
    • She Likes Food says

      May 18, 2019 at 12:08 am

      I’m so glad you enjoyed it!

      Reply
  14. Michèle says

    May 27, 2019 at 8:56 pm

    I made this tonight and we absolutely loved it. Glad I made a large batch so we could have more tomorrow! Thank you for a great recipe!

    ★★★★★

    Reply
    • She Likes Food says

      May 27, 2019 at 10:57 pm

      I’m so glad to hear you enjoyed it!!

      Reply
  15. Sheila says

    June 20, 2019 at 9:53 am

    What could I sub for the chickpeas?

    Reply
    • She Likes Food says

      June 20, 2019 at 12:41 pm

      You could use white beans or just leave them out all together if you want!

      Reply
  16. Hana says

    June 26, 2019 at 12:29 am

    Hands down, delish! Simple recipe, room for you to play around with it as well. I used pumpkin seeds instead of sunflower, doubled the mustard (and used spicy brown b/c that’s what I had) and added a little cayenne. Shared with 5 people and everyone was racing! Thank you!

    ★★★★★

    Reply
    • She Likes Food says

      July 1, 2019 at 2:47 pm

      So glad to hear everyone enjoyed it!!

      Reply
  17. Erica Cheek says

    July 21, 2019 at 8:47 pm

    Wonderful. I did add an apple and used raisins.

    ★★★★★

    Reply
    • She Likes Food says

      July 25, 2019 at 3:54 pm

      I love the idea of adding apple!!

      Reply
  18. Isabella says

    December 2, 2019 at 1:57 am

    Made this tonight! I used half the amount of oil and doubled up on vinegar because I like the zing. So addictively good!!!

    Reply
    • She Likes Food says

      December 2, 2019 at 3:24 pm

      Awesome!! So glad you enjoyed it!

      Reply
  19. Kayleigh Hines says

    January 5, 2020 at 2:52 pm

    Just made this, absolutely delicious!!!!
    Will definitely be making it again 😁

    ★★★★★

    Reply
    • She Likes Food says

      January 7, 2020 at 6:03 pm

      So glad you liked it!!

      Reply
  20. Susan says

    January 11, 2020 at 5:53 pm

    Was looking all day today for a recipe for broccoli salad without mayo, and not heavy. Left out beans, added a little grated carrots for color, pumpkin seeds, craisins, and pomegranate seed, and pecans….tastes great now but I know will be even better tomorrow. Thank you!

    ★★★★★

    Reply
    • She Likes Food says

      January 14, 2020 at 4:53 pm

      I agree, it’s always better the next day! So glad you liked it!

      Reply
  21. Sara Lynn says

    March 4, 2020 at 3:06 pm

    This is sooooo good! Such an easy and simple recipe but tastes fantastic, and absolutely healthy too! I am looking forward to trying your broccoli salad with the creamy tahini dressing now!

    ★★★★★

    Reply
    • She Likes Food says

      April 27, 2020 at 4:48 pm

      So glad you enjoyed it!!

      Reply
  22. Laurel says

    April 1, 2020 at 3:59 pm

    This came out delicious. I make broccoli salad pretty often, but never with a mustard dressing, and never with garbanzos. I don’t use oil, so instead I measured the 1/3 cup of water and added a heaping tablespoon of flax meal, and it worked great. Thank you!

    ★★★★★

    Reply
    • She Likes Food says

      April 2, 2020 at 3:08 pm

      So glad you liked it!!

      Reply
  23. Anastasia says

    May 11, 2020 at 5:42 pm

    This was ridiculously good. I added cut up grapes and apple to the salad and it’s so delicious. I made it a couple days ago and making another big batch of it today. Yummy!

    ★★★★★

    Reply
    • She Likes Food says

      June 3, 2020 at 12:01 pm

      I love those additions!!

      Reply
  24. demetrios says

    June 20, 2020 at 7:30 pm

    What can i replace with instead of the onions? Thanks

    ★★★★★

    Reply
    • She Likes Food says

      July 13, 2020 at 12:17 pm

      You can omit them or really add any other fresh veggie you like! Green onion would be great!

      Reply
  25. Hannah Secrist says

    August 18, 2020 at 12:06 pm

    I make this often for my lunches! The chickpeas provide enough for me to get actually full. And it’s definitely better as it sits!

    Reply
    • She Likes Food says

      August 28, 2020 at 5:11 pm

      Awesome!!

      Reply

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