The Best Broccoli Salad Recipe (with Asparagus)

ByChristopher Posted on Updated on

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This easy broccoli salad recipe features roasted broccoli and asparagus tossed with dried cranberries, toasted nuts, and a tangy honey Dijon dressing. It’s the perfect side dish for summer BBQs, potlucks, or healthy lunches.

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Why I Love This Broccoli Salad

Every summer, I find myself returning to recipes that are equal parts fresh, simple, and packed with flavor. Trust me, this broccoli salad checks every box. While the classic broccoli salad is typically raw and heavy on the mayo, I’ve given this version a seasonal and elevated twist: roasting the broccoli and asparagus brings out their natural sweetness and depth, while a splash of my Honey Dijon Salad Dressing brightens everything up.

As a lifestyle and home entertaining expert, I’m always looking for easy, elegant ways to bring vegetables to life. This salad does exactly that. It’s vibrant, satisfying, and incredibly versatile. It’s perfect for those times you want something that feels a little more special than your average veggie side.

Ingredients You’ll Need

Here’s a look at the key ingredients and why they work so well in this broccoli salad recipe:

  • 1 small head of broccoli – Roasted until slightly crispy for deep flavor.
  • 4–6 asparagus spears – Added in the final minutes of roasting to keep them bright and crisp-tender.
  • 1 tbsp olive oil – Helps the veggies caramelize beautifully.
  • Salt and black pepper – Essential for seasoning your vegetables.
  • ½ cup toasted chopped cashews or pistachios – Adds a delicious crunch and richness.
  • ½ cup dried cranberries – Their tart sweetness balances the savory notes.
  • ½ cup Honey Dijon Salad Dressing – Creamy, tangy, and subtly sweet.

Ingredient Tip

If you can, opt for unsweetened dried cranberries to better control the sweetness. And always toast your nuts, it makes a huge difference!

Substitutions & Variations

This favorite broccoli salad is endlessly customizable! Here are a few ideas:

  • Cheese: Add shredded sharp cheddar cheese, goat cheese or crumbled feta for creaminess.
  • Protein: Toss in crispy bacon bits, grilled chicken, or even chickpeas.
  • Seeds: Sunflower seeds or pumpkin seeds are great nut-free alternatives.
  • Dressing: If you don’t have my Honey Dijon on hand, a blend of plain Greek yogurt, apple cider vinegar, olive oil, and a touch of honey works beautifully.

How to Make Broccoli Salad

1. Roast the veggies

  • Preheat oven to 400°F (200°C).
  • Toss broccoli florets with olive oil, salt, and pepper on a baking sheet.
  • Roast for 20 minutes, adding asparagus in the last 10 minutes.
  • Let cool slightly.

2. Toast the nuts

  • In a dry skillet over medium heat, toast cashews or pistachios for 3–5 minutes until fragrant.

3. Assemble the salad

  • In a large mixing bowl, combine roasted veggies, nuts, cranberries, and dressing.
  • Toss to coat.

4. Serve or chill

  • Serve immediately for a warm salad or chill for 30 minutes to let the flavors meld.

Expert Tips for the Best Broccoli Salad

Roast, don’t boil. Roasting brings a caramelized flavor you can’t get from raw or steamed broccoli.

Cool before dressing. Adding the dressing while the veggies are too hot can thin it out.

Make ahead. This salad gets even better after a few hours in the fridge.

Double it. This recipe disappears quickly at parties. Trust me, it’s always a hit!

How to Store Leftovers

  • Refrigerate: Store in an airtight container in the fridge for up to 3 days.
  • Meal Prep Tip: Keep the dressing separate until ready to serve for the best texture.

Other Summer Salads You’ll Love

FAQ

Yes, for a more classic broccoli salad, you can skip the roasting and use finely chopped raw broccoli.

Yes! As long as your dressing and other ingredients are gluten-free.

Absolutely, just skip the cheese (if adding) and make sure your dressing is dairy-free.

Final Thoughts

This broccoli salad is everything I love in a summer side: fresh, crunchy, colorful, and packed with flavor. It’s proof that a few good ingredients, prepared simply, can create something truly special. Whether you’re prepping it for a weekend barbecue or tossing it together for a quick lunch, this is a dish you’ll come back to again and again.

And the best part? It’s easy, elevated, and totally customizable. I hope this becomes a go-to in your kitchen just like it has in mine.

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Broccoli Salad Recipe with Asparagus

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A fresh and elevated twist on classic broccoli salad—this version features roasted vegetables, crunchy nuts, and a tangy-sweet dressing. Perfect for summer BBQs, potlucks, or light lunches!

Ingredients

  • 1 small head of broccoli, cut into florets
  • 4–6 asparagus spears, trimmed and cut into thirds
  • 1 tbsp olive oil
  • Salt & pepper, to taste
  • ½ cup toasted chopped cashews or pistachios
  • ½ cup dried cranberries
  • ½ cup Honey Dijon Salad Dressing (recipe linked in the directions)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, adding the asparagus during the last 10 minutes. Let cool slightly.
  3. In a dry skillet over medium heat, toast cashews or pistachios for 3–5 minutes until golden and fragrant. Let cool.
  4. In a large mixing bowl, combine roasted broccoli, asparagus, cranberries, and toasted nuts.
  5. Drizzle with honey Dijon dressing and gently toss to coat all ingredients evenly.
  6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

  • For extra crunch, add sunflower seeds.
  • Make it vegan by using a dairy-free dressing.
  • Add protein like grilled chicken or chickpeas to turn it into a meal.

    • Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 413Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 11mgSodium: 445mgCarbohydrates: 39gFiber: 6gSugar: 23gProtein: 8g
    © Christopher

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