Crunchy Broccoli Salad with Honey Dijon Vinaigrette

A bowl of colorful broccoli salad featuring chopped broccoli, red cabbage, nuts, sunflower seeds, and shredded cheese. A white serving spoon is placed in the bowl. The salad is arranged on a green marble surface with a small bowl of dressing nearby.

5 from 5 votes

Crunchy Broccoli Salad with Honey Dijon Vinaigrette

Say goodbye to boring, soggy, meal-prep salads with my Crunchy Broccoli Salad with Honey Dijon Dressing. This salad comes together with a base of crunchy broccoli, tangy cabbage, bacon, and cashews, paired with a sweet and delicious homemade vinaigrette, for a salad that only gets better with time! Prep it at the beginning of the week, add in your favorite protein, and you'll have the perfect office-friendly lunch, ready in minutes.

Course Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword gluten-free, Grain Free, Paleo

Servings Servings

Calories 346kcal

Author Nicole Modic

Equipment

1 Large Mason Jar I love these jars - they're a staple in my kitchen!
1 Vegetable Chopper this will make your life so much easier!

Ingredients

For the Broccoli:

4 Cups Broccoli Florets finely chopped
1 Cup Purple Cabbage finely chopped
6 Slices Cooked Bacon finely chopped
½ Red Onion finely diced
½ Cup Raw Cashews finely chopped
½ Cup Parmigiano Reggiano freshly grated

For the Honey Dijon Vinaigrette

½ Cup Olive Oil
3 Tablespoons Dijon Mustard
2 Tablespoons Honey
1 Tablespoon Apple Cider Vinegar
2 Cloves Garlic mashed
½ Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper

Instructions

To make this broccoli, start by preparing the dressing. Add all of the dressing ingredients (the olive oil, dijon mustard, honey, apple cider vinegar, mashed garlic, sea salt, and ground black pepper) to a large mason jar.
Then, place the lid on the jar and shake it vigorously, until the dressing is nice and creamy. Optionally, you can also use a whisk to whisk the ingredients together.
Next, set the dressing aside while you prepare the broccoli.
Start by cooking the bacon according to your preferred method.
While the bacon is cooking, wash and chop the broccoli, cabbage, bacon, onion, and cashews, and add them to a large bowl.
Then, once the bacon is cooked, allow it to cool slightly before chopping it and adding it to the bowl with the broccoli.
Pour the dressing into the bowl and toss to coat well.
Finally, grate the Parmigiano Reggiano on top of the broccoli salad and toss one more time, until the cheese is fully mixed in.
Once it's done, serve immediately and enjoy!

Video

Nutrition