Broccoli salad with honey mustard dressing

Written By Katie Watts

I'm all about bulk prepping vegetable dishes so I have easy options on hand through the week. I make this broccoli salad with honey mustard dressing at least twice a month. With no mayo or dairy, it's a little lighter than the broccoli salad you grew up with, but still tastes amazing. It's also great for feeding a large group of people as you can make it the day before and it just gets better in the fridge!

RECIPE

  • ~8 cups broccoli, chopped into small pieces

  • 2 large carrots, sliced into medallions and then chopped

  • 1/2 red onion, roughly chopped (about a half cup)

  • 1/3 cup raisins

  • 1/2 cup pumpkin or sunflower seeds

    For the dressing:

  • 1/2 cup avocado oil

  • 3 tbs apple cider vinegar

  • 1 tbs honey

  • 3 tbs Dijon mustard

  • 1 tsp salt

Chop all the vegetables and add to a bowl with raisins and pumpkin seeds. Whisk dressing ingredients in a separate container, and then pour over vegetables. Mix everything until the vegetables are well coated with the dressing. It’s best if you let marinate for at least 8 hours before eating, but there’s nothing wrong with digging in right away! Store in the refrigerator for up to 5 days.

Katie Watts
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