Grilled Broccoli Salad with Honey Mustard Dressing

Broccoli salad in a bowl on a yellow background

4 from 1 rating

Grilled Broccoli Salad with Honey Mustard Dressing

Ready in just 30 minutes, this grilled broccoli salad is tossed with a flavorful and healthier honey mustard dressing. Add feta cheese and cranberries, and it's the perfect veggie side dish to complement your BBQing this summer!

Prep Time20

Cook Time10

Total Time30

Course: Salads, Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Keyword: broccoli salad, grilled broccoli

Diet: Gluten-Free, Low Carb, Vegetarian

Occasion: 4th of July

Time: 30 minutes or less, 45 minutes or less

Servings: servings

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.

Notes

Storage: This salad can be kept in the fridge for up to 3 days in an airtight container. It's delicious warm or cold!

Nutrition