This broccoli salad is one of those dishes that quietly becomes a staple. It’s the kind of recipe you throw together on a busy afternoon, only to find yourself making it again and again for cookouts, weeknight dinners, and everything in between.
Crisp broccoli, smoky Turkey bacon, and a sweet-tangy honey Dijon dressing come together in a way that feels both fresh and comforting.
I love how simple this salad is to make—just a bit of chopping, a quick whisk of the dressing, and it’s ready to go. As it sits, the flavors mellow and mingle, turning humble ingredients into something unexpectedly satisfying.
It’s light but hearty, crunchy without feeling raw, and flavorful without being heavy.
We’ve been reaching for this one all summer. It’s easy, crowd-pleasing, and holds up beautifully in the fridge, making it perfect for prepping ahead and enjoying all week long.
For the Broccoli Salad
- Broccoli – the crisp base of the salad. Chopping it into bite-sized pieces makes it easier to eat and helps it soak up the dressing.
- Turkey Bacon – adds smoky, savory flavor and a bit of richness that balances the fresh vegetables.
- Red Onion – brings a sharp bite that cuts through the sweetness of the dressing.
- Red Cabbage – adds crunch and a pop of color, making the salad more visually appealing.
- Carrots – lightly sweet and crisp, they round out the texture and flavor of the salad.
For the Honey Dijon Dressing
- Dijon Mustard – the bold, tangy base of the dressing that gives it depth and character.
- Olive Oil – adds richness and helps create a smooth, well-balanced dressing.
- Honey – provides natural sweetness to balance the tanginess of the mustard and vinegar.
- Apple Cider Vinegar – adds brightness and keeps the dressing from feeling heavy.
- Garlic – brings a subtle savory kick that ties all the flavors together.
- Salt and Pepper – simple seasonings that enhance and balance the overall taste.
Simple Easy Broccoli Salad with Honey Dijon Dressing
Ingredients
- 1 head broccoli, chopped into bite-sized pieces
- 4 slices turkey bacon, cooked and crumbled
- ¼ cup red onion, chopped
- ¼ cup red cabbage, sliced into thin strips
- ¼ cup shredded carrots
- 2 tablespoons dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Place the broccoli, Turkey bacon, red onion, red cabbage, and carrots into a medium mixing bowl. Toss lightly to combine, then set aside.
- In a small bowl, prepare the dressing by whisking together the dijon mustard, olive oil, honey, apple cider vinegar, garlic, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss until everything is evenly coated. Serve right away, or refrigerate for at least one hour before serving. Keep chilled.
- Dried cranberries or sunflower seeds can be mixed in for extra texture and flavor.
- Store leftovers in the refrigerator for up to 3 days.
Calories: 154 kcal | Carbohydrates: 5.6 g | Protein: 5.7 g | Fat: 12.6 g | Saturated Fat: 2.8 g | Cholesterol: 14 mg | Sodium: 361 mg | Potassium: 173 mg | Fiber: 0.9 g | Sugar: 3.7 g | Calcium: 19 mg
1. Can I make this broccoli salad ahead of time?
Absolutely. If you want maximum crunch, toss the veggies and turkey bacon together first and keep the dressing separate. Mix it all together just before serving. That said, this salad actually holds up very well once dressed, so making it a few hours (or even a day) ahead is totally fine.
2. Can I use frozen broccoli instead of fresh?
Fresh is best here for that signature crunch. Frozen broccoli tends to be softer and can release water as it thaws. If frozen is all you have, thaw it completely and pat it very dry before using.
3. How long does this salad keep in the fridge?
Up to 3 days in an airtight container. The broccoli will soften slightly over time, but the flavors continue to develop, making leftovers just as enjoyable.
4. What are some easy add-ins if I want to switch it up?
This salad is a great base for extras. Dried cranberries, sunflower seeds, chopped apples, or even a handful of nuts work beautifully. Just don’t overload it—you still want the broccoli and dressing to shine.
