Broccoli salad in a bowl on a yellow background
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Grilled Broccoli Salad with Honey Mustard Dressing

This Grilled Broccoli Salad is drizzled with a creamy honey mustard dressing and tossed together with feta cheese, cranberries, and slivered almonds.
Course Salads, Side Dishes
Cuisine American
Keyword broccoli salad, grilled broccoli
Diet Gluten-Free, Low Carb, Vegetarian
Occasion 4th of July
Time 30 minutes or less, 45 minutes or less
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 232kcal
Author Sarah Bond

Ingredients

Honey Mustard Dressing

  • 2 Tbsp Maille Dijon Originale 30 g
  • 2 Tbsp olive oil 30 mL
  • 2 Tbsp fresh lemon juice + 1 tsp zest 30 mL
  • 1 Tbsp honey 15 g
  • Salt and pepper to taste

Broccoli Salad

  • 1 head broccoli
  • 4 cloves garlic
  • 1 Tbsp olive oil 15 mL
  • ¼ cup dried cranberries 40 g
  • ¼ cup crumbled feta cheese 40 g
  • ¼ cup slivered almonds 40 g

Instructions

  • Dressing: Whisk together all Honey Mustard Dressing ingredients until smooth. Taste and adjust seasonings as needed.
  • Prep: Chop broccoli into florets, then set on a large sheet of aluminum foil. Throw on the garlic (peeled but not minced) and drizzle with oil. Cover with more foil and pinch together to form a sealed pouch.
  • Grill: Set broccoli pouch flat on a heated grill set to medium/high heat. Cook for 5 minutes, flip, then cook another 5 minutes. Broccoli should be tender with a few slightly charred spots.
  • Assemble: Roughly chop broccoli into bite-sized pieces, then mix together with cranberries, feta, and almonds in a large bowl. Toss with half of the Honey Mustard Dressing, taste, and add more dressing as desired.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 15.8g | Protein: 6.8g | Fat: 17.5g | Saturated Fat: 3.3g | Cholesterol: 8mg | Sodium: 137mg | Potassium: 411mg | Fiber: 4.3g | Sugar: 7.3g | Calcium: 110mg | Iron: 1.6mg