Home / Course / Lunch / Salads
Created On:  |Updated: | 76 Comments
Jump to Recipe·Print Recipe
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!
Crunchy Broccoli Salad with Maple Mustard Dressing
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 28 reviews
- Author: She Likes Food
- Total Time: 15 minutes
- Yield: 6 1x
Description
This Crunchy Broccoli Salad with Maple Mustard Dressing is perfect for a quick and easy side salad that’s healthy too!
Ingredients
Scale
- 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.
- Prep Time: 15 mins
- Category: Salad
- Method: No Cook
- Cuisine: American
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
Reader Interactions
Comments
Penny saysLooks wonderful! Thanks!
Reply
- She Likes Food says
Thanks so much, Penny!
Reply
- Tracy says
Delicious, so easy to make, and only a few ingredients. Thank you!
Reply
- She Likes Food says
So glad to hear you enjoyed it!!
Reply
- Candice says
I don’t eat oil. Is there anything that could be substituted for the olive oil?
Reply
- She Likes Food says
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
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
I hope you enjoyed it!
Reply
- Janet says
5 stars. I love the ease and it is delicious. I use avocado oil & it is scrumptious!
Reply
- She Likes Food says
Thanks!! So glad you liked it!
Reply
- Mike says
This is very easy to make but really tasty.
Thank you
Reply
- She Likes Food says
Thank you!
Reply
- Lorenny says
Delicious! My husband and i loved this salad. Thanks a lot for sharing!
Reply
- She Likes Food says
Yah! So glad you both enjoyed it!
Reply
- Wendi says
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
I’m so glad to hear you enjoyed it! Yes, it would make a great pot luck salad! 🙂
Reply
- Dijo says
Just made and waiting for it to marinate. Tastes great already. Used our own homemade maple syrup.
Reply
- She Likes Food says
Nice! I hope you enjoyed!!
Reply
- Angee says
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
I just used canned ones 🙂
Reply
- Laura says
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
Definitely!
Reply
- Jen Singer says
Bieber long will this last in the fridge?
Reply
- She Likes Food says
About 3 days 🙂
Reply
- Kathryn Wilson says
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
Yah! So glad that you and everyone else liked it!
Reply
- Kathryn Wilson says
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
That’s great to hear!! I’ve been thinking it will be a great summer side dish!
Reply
- Mel B. says
Yummmmmy and I’m not a huge broccoli fan. Well done and thank you so much!
Reply
- She Likes Food says
Awesome!! So glad you enjoyed it!
Reply
- Deepa Golub says
I made this salad today came out so good, yummy ?
Reply
- She Likes Food says
I’m so glad you enjoyed it!
Reply
- Michèle says
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
I’m so glad to hear you enjoyed it!!
Reply
- Sheila says
What could I sub for the chickpeas?
Reply
- She Likes Food says
You could use white beans or just leave them out all together if you want!
Reply
- Hana says
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
So glad to hear everyone enjoyed it!!
Reply
- Erica Cheek says
Wonderful. I did add an apple and used raisins.
Reply
- She Likes Food says
I love the idea of adding apple!!
Reply
- Isabella says
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
Awesome!! So glad you enjoyed it!
Reply
- Kayleigh Hines says
Just made this, absolutely delicious!!!!
Will definitely be making it again ?Reply
- She Likes Food says
So glad you liked it!!
Reply
- Susan says
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
I agree, it’s always better the next day! So glad you liked it!
Reply
- Sara Lynn says
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
So glad you enjoyed it!!
Reply
- Laurel says
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
So glad you liked it!!
Reply
- Anastasia says
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
I love those additions!!
Reply
- demetrios says
What can i replace with instead of the onions? Thanks
Reply
- She Likes Food says
You can omit them or really add any other fresh veggie you like! Green onion would be great!
Reply
- Hannah Secrist says
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
Awesome!!
Reply
- EAH says
I have made this recipe so many times. Substituted raisins for the craisins and pepitas for sunflower seeds depending on what I have on hand. I usually cut the oil down just a bit too. Regardless of the modifications, this recipe is just the best. Thank you!
Reply
- She Likes Food says
Thank you so much!!
Reply
- Karen says
Love this recipe! So easy and delicious. It’s very difficult to find a good non- mayo based broccoli salad recipe. Thank you!
Reply
- She Likes Food says
Yah! I’m so glad you enjoyed it!
Reply
- Meagan says
I rarely bother to comment, but this recipe deserves it.
This is such a cheap, easy, tasty, make-ahead, take-anywhere type of dish! I take it to potlucks, to work, on hikes, on picnics – I’ve given copies of this recipe to dozens of people who have tried it and asked for it.Bonus points that as a vegan, I can bring the tastiest dish to any gathering. 😉
Bottom line: It’s delicious, it’s filling, and it never disappoints.
Reply
- She Likes Food says
Thank you so much!! Your comment means a lot to me! <3
Reply
- Rebecca says
I am a bariatric patient and had the sleeve . How can I cut BOTH THE Sugar and Fats way way down ? Im only suppose to have 4grams of sugar or less and closer to zero fats if possible , which is hard to do . As SOME fat is required for the body . But I get mine frome the naural high protein and fruit & veggie diet .
Thanks In Advance . ?
Reply
- She Likes Food says
Hi! I would just use less of each. The dressing won’t be the same but it should still be flavorful!
Reply
- Nichelle says
I just made this and its so good. I added cauliflower, used cherry infused cranberries, and used a honey mustard dressing. So crunchy and light.
Reply
- She Likes Food says
I’m so glad you liked it!!
Reply
- julie says
Wonderfully crunchy and sweet
Reply
- She Likes Food says
So glad you enjoyed it!
Reply
- Saladlover says
Absolutely delicious, so fresh, love texture of the broccoli and chickpeas. Everyone I have every made this for asks me for the recipe. So easy to make and looks really pretty on the table too.
Iv dressed it the night before and also just before serving and both ways are great.Reply
- She Likes Food says
That is so nice to hear!! Thank you!!
Reply
- Nancy durborow says
Fabulous. I double the dressing. Could eat this every wee and it is so easy.
Reply
- She Likes Food says
That is so nice to hear! Thank you, Nancy!
Reply
- Alex says
My favorite broccoli salad recipe! It is so fresh and delicious and it’s always a hit when I make it. I forget to save it every year so whenever I try to find it it takes me so long sifting through all the other salad recipes with bacon and mayo but it’s always worth it!
Reply
- She Likes Food says
That’s so nice to hear, Alex!! Thank you!
Reply
- Nancy says
We catered our own daughter’s wedding and made this salad for our vegan, gluten free family members. The only thing we did differently was to add dried cherries (we live in Michigan) and made a batch and a half of dressing per batch. It was a huge hit, and we gave out the website more times than I can remember! I still have friends ask me for the link to this recipe. Thank you!
Reply
- She Likes Food says
Hi Nancy, that is so nice to hear!! I’m glad everyone enjoyed it and congratulations to your daughter! <3
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
