White Chocolate Cranberry Cookies

I am an absolute cookie fanatic (which is totally evident if you’ve ever checked out the cookie section here on the blog!). I have LOTS of cookies to choose from and can never pick a favorite, but during the holiday months, these White Chocolate …

I am an absolute cookie fanatic (which is totally evident if you’ve ever checked out the cookie section here on the blog!). I have LOTS of cookies to choose from and can never pick a favorite, but during the holiday months, these White Chocolate Cranberry Cookies are up there. I used a classic cookie base…

The post White Chocolate Cranberry Cookies appeared first on Two Peas & Their Pod.

Fall Chickpea Salad

My Chickpea Avocado Feta Salad is one of my all-time favorite salads. It’s so good, I even put the recipe in our cookbook. It was one of the few from the blog that made it into the book:) Well, if you are a fan of that salad like me, you are goin…

My Chickpea Avocado Feta Salad is one of my all-time favorite salads. It’s so good, I even put the recipe in our cookbook. It was one of the few from the blog that made it into the book:) Well, if you are a fan of that salad like me, you are going to LOVE my…

The post Fall Chickpea Salad appeared first on Two Peas & Their Pod.

Roasted Delicata Squash Salad

I am always creating new salad recipes so I don’t get bored. This Roasted Delicata Squash Salad is one of my favorite fall salads. The flavors are incredible, it’s easy to make, and it is GORGEOUS! It’s the perfect salad to serve at T…

I am always creating new salad recipes so I don’t get bored. This Roasted Delicata Squash Salad is one of my favorite fall salads. The flavors are incredible, it’s easy to make, and it is GORGEOUS! It’s the perfect salad to serve at Thanksgiving, Christmas, or along side any fall or winter meal. It is…

The post Roasted Delicata Squash Salad appeared first on Two Peas & Their Pod.

Wild Rice Stuffed Acorn Squash

You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you.

The post Wild Rice Stuffed Acorn Squash appeared first on Budget Bytes.

You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you. And if you just want a show-stopping Autumn-inspired dish for any other day of the week, this one is for you, too. ;) This Wild Rice Stuffed Acorn Squash is is colorful, flavorful, full of texture, and just as delicious as it is beautiful. It’s definitely a new favorite that I’m going to be making every year going forward!

Wild rice stuffed acorn squash in a white casserole dish from above

Make it Vegan

The recipe as written below is vegetarian because it does include butter. To make this recipe vegan, simply swap the butter with a vegan butter substitute or your favorite cooking oil. I do feel like the butter adds some extra richness because of the butter cream, so a vegan butter substitute will probably be the closest flavor match.

Swap out the Wild Rice Blend

I used Lundberg Wild Rice Blend, but if that is not available in your area or you want to swap it out for other reasons, it can easily be swapped out for any grain or grain mix that you like. Just cook your grain according to the package directions, using broth in place of water for extra flavor, as I did below. Then simply add the cooked grain into the recipe at the same point I added the cooked wild rice blend.

How Do You Eat Wild Rice Stuffed Acorn Squash?

Sure, these stuffed acorn squash are pretty, but how do you eat them?? Just dig in with a fork, grabbing some of the baked acorn squash flesh on each forkful with the filling. Think of it kind of like eating a stuffed baked potato. And while acorn squash skin is edible, it can be quite tough, so I usually just scoop everything out of the skin and leave the shell of skin behind. :)

Can This Be Prepared Ahead?

You can prepare the wild rice filling ahead of time, and then bake the acorn squash, stuff it, and finish baking the day it will be served. I think it’s best to roast the squash the day of instead of fully baking and assembling the day before because it will take just as long to reheat the stuffed squash in the oven as it would to just bake it fresh. But you can save time by preparing the filling the day before. The color of the filling may dull a bit when prepared ahead, but the flavor should still be just as delicious!

Wild rice stuffed acorn squash close up from the front
wild rice stuffed acorn squash close up from above

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!
Total Cost $6.19 recipe / $1.55 serving
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 401.68kcal
Author Beth – Budget Bytes

Ingredients

Roasted Acorn Squash

  • 2 acorn squash (3 lbs. total) $3.01
  • tsp salt $0.01
  • tsp pepper $0.01

Wild Rice Stuffing

  • ½ cup wild rice blend (uncooked) $0.72
  • 1 cup vegetable broth $0.13
  • 2 Tbsp butter* $0.28
  • 1 yellow onion $0.32
  • 3 ribs celery $0.32
  • 1 apple $0.70
  • ½ tsp dried sage $0.05
  • ½ tsp dried thyme $0.05
  • ¼ tsp salt $0.02
  • ¼ tsp pepper $0.02
  • ¼ cup chopped walnuts $0.30
  • ¼ cup dried cranberries $0.22
  • 1 Tbsp chopped fresh parsley $0.05

Instructions

  • Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.
  • Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.
  • While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.
  • Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened.
  • When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Also add the walnuts, cranberries, and chopped parsley. Stir to combine.
  • Turn the acorn squash over so the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the cavities in the squash with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot.

Notes

*Use a vegan butter substitute or your favorite cooking oil to make this recipe vegan.

Nutrition

Serving: 1stuffed squash | Calories: 401.68kcal | Carbohydrates: 75.95g | Protein: 6.9g | Fat: 11.75g | Sodium: 561.33mg | Fiber: 9.85g

Looking for more Thanksgiving recipes? Check out our Holiday Recipe category!

wild rice stuffed acorn squash close up from above

How to Make Wild Rice Stuffed Acorn Squash – Step by Step Photos

Wild rice package and some in a pot

Begin cooking the wild rice blend first because it takes the longest. You can use a different grain if you prefer. To cook this Wild rice blend, combine ½ cup of the rice blend with 1 cup vegetable broth. Place a lid on top, bring it up to a boil over high heat, then reduce to low and let simmer for 45 minutes.

Seeds scooped from acorn squash

Preheat the oven to 400ºF. Cut two acorn squash in half, lengthwise, then scoop out the seeds with a spoon.

Seasoned cut acorn squash

Place the acorn squash on a parchment-lined baking sheet. Season the cut sides of the acorn squash with a small pinch of salt and pepper. Turn the squash over so it is cut side down, then transfer to the preheated oven and bake for 20 minutes.

roasted acorn squash on the baking sheet

After roasting for 20 minutes the squash will be mostly tender, but it will be baked again once stuffed to finish it off. While the acorn squash is roasting, begin making the rest of the filling…

diced onion and butter in a deep skillet

Dice an onion and add it to a deep skillet with 2 Tbsp butter. Sauté over medium heat until the onion is soft.

Diced celery added to skillet

While the onion is sautéing, finely dice 3 ribs celery. Add them to the skillet and continue to sauté.

Apple and herbs added to the skillet

While the onion and celery are sautéing, core and dice an apple. Add the apple to the skillet along with ½ tsp dried sage, ½ tsp dried thyme, ¼ tsp salt, and ¼ tsp pepper. Continue to sauté just a few minute more or just until the apple begins to soften.

Wild rice, walnuts, cranberries, and parsley added to the pot

When the wild rice blend is finished cooking, add it to the skillet, along with ¼ cup chopped walnuts, ¼ cup dried cranberries, and about 1 Tbsp chopped fresh parsley. Stir to combine.

finished stuffing in the skillet

And then you have the finished stuffing. It’s so colorful, has so much texture, and it is SO DELICIOUS. Give it a taste and adjust the salt to your taste buds.

Stuffed and baked acorn squash in a casserole dish

Finally, turn the squash over so they are cut side up (you can transfer to a casserole dish if you’d like, or leave them on the baking sheet) and stuff the cavities with the wild rice mixture. Bake the stuffed acorn squash for an additional 20 minutes, then serve.

Stuffed acorn squash in a casserole dish, from above

The post Wild Rice Stuffed Acorn Squash appeared first on Budget Bytes.

Autumn Kale and Sweet Potato Salad

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. 😛

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. :P

Autumn kale and sweet potato salads in glass meal prep containers

How Long Do the Salads Last?

Thanks to the heartiness of kale and the low moisture ingredients, you can prep this salad and keep it in your fridge for about five days. You can either keep the dressing separate, or toss the salad in the dressing ahead of time to help soften the kale. If you do toss the salad in the dressing before storage, you may want to make extra dressing, as some of it will be absorbed as the salad refrigerates.

Can I Use a Different Green?

Yes, if you are not a fan of the texture of kale, you can swap it out for spinach. You might also consider trying lacinato kale, which is a little bit softer than the curly kale I used. You can also make this salad over finely shredded cabbage and carrots, which would be similar to my Sweet Crunch Winter Salad.

What Other Dressings Can I Use

This slightly sweet and savory Maple Tahini Dressing is by far the best match for these flavors, but if you must swap it out for something else I would go with some sort of sweet vinaigrette, like either a honey poppyseed, apple cider or pomegranate vinaigrette, honey mustard dressing, or even a raspberry vinaigrette.

Swap Out the Sweet Potatoes

If you happen to have leftover roasted winter squash of any kind (butternut, acorn, delicata, pumpkin, kabocha, etc.) you can use that in place of the sweet potatoes and still have all those fall flavors! I just find sweet potatoes to be easier to source and prepare, so I chose those today.

front view of maple tahini dressing being poured over autumn kale and sweet potato salad
dressing being poured over the autumn kale and sweet potato salad in a bowl

Autumn Kale and Sweet Potato Salad

This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!
Total Cost $6.67 recipe / $1.67 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 629.05kcal
Author Beth – Budget Bytes

Ingredients

Roasted Sweet Potatoes

  • 2 lbs. sweet potatoes $2.40
  • 1 Tbsp cooking oil $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp smoked paprika $0.02
  • 1/4 tsp salt $0.01

Maple Tahini Dressing

  • 1/4 cup tahini $0.85
  • 1/4 cup water $0.00
  • 2 Tbsp lemon juice $0.09
  • 2 Tbsp maple syrup $0.60
  • 1/4 tsp salt $0.01
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp cayenne pepper $0.02

Salad

  • 6 cups chopped kale (about 1/2 bunch) $0.50
  • 1 large apple* $0.70
  • 1/4 cup pepitas $0.60
  • 1/4 cup chopped pecans $0.52
  • 1/4 cup dried cranberries $0.22

Instructions

  • Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
  • Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
  • While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
  • Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
  • Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
  • Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.

Notes

*Use a sweet or sweet-tart variety of apple. I used Honeycrisp, but Gala would be another nice option.

Nutrition

Serving: 1salad | Calories: 629.05kcal | Carbohydrates: 85.83g | Protein: 9.48g | Fat: 31.13g | Sodium: 941.68mg | Fiber: 13.35g
dressing being poured over the autumn kale and sweet potato salad in a bowl

How to Make Autumn Kale and Sweet Potato Salad – Step by Step Photos

Sweet potatoes prepped for roasting on a sheet pan

Start with the sweet potatoes. Preheat the oven to 400ºF. Peel and dice 2 lbs. sweet potatoes into ½-inch cubes. Place the sweet potatoes on a parchment lined baking sheet, drizzle with 1 Tbsp oil, ¼ tsp cinnamon, ¼ tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp salt. Toss until the sweet potatoes are coated in oil and spices.

Roasted sweet potatoes on the baking sheet

Roast the sweet potatoes for about 30 minutes, or until they’re tender and browned on the edges, stirring half way through roasting.

maple tahini dressing in a blender

While the sweet potatoes are roasting, prepare the rest of the salad. Begin with the dressing. Add ¼ cup tahini, ¼ cup water, 2 Tbsp lemon juice, 2 Tbsp maple syrup, ¼ tsp garlic powder, ⅛ tsp cayenne, and ¼ tsp salt to a blender or bowl. Blend or whisk until the ingredients are smooth.

Chopped kale in a bowl

Pull the kale leaves from the woody stems and give them a good rinse with cool water in a colander. Drain well, then slice the kale into thin strips (this doesn’t have to be perfect, so don’t stress, just aim for smaller pieces).

Cored and sliced apple

Cut a large apple into quarters, then remove the core. Slice each quarter into thin slices.

kale, apple, and sweet potato in a bowl

When the sweet potatoes are finished roasting, let them cool for about five minutes. Divide the kale between four bowls or meal prep containers, followed by the apple slices, and the roasted sweet potato.

cranberries, seeds, and nuts added to the salad

Then add 1 Tbsp dried cranberries, pepitas, and chopped pecans to each bowl or container. Divide the dressing into four small containers as well.

autumn kale and sweet potato salad being eaten

Drizzle the maple tahini dressing over top, then enjoy!

meal prep containers full of autumn kale and sweet potato salad

Or refrigerate the salad up to five days and enjoy later. :)

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

Chocolate Chip “Kitchen Sink” Cookies

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring…

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring a signed attestation with us for each trip we make (good thing we keep plenty of paper on hand for printing and photocopying here all the paperwork) but I was surprised how much I missed the interactions of daily life, much more than I thought.

Today they suddenly closed one of my local bakeries because they didn’t have enough masks and other supplies to protect their employees and customers, and tears welled up when I talked to one of the owners, who I’ve known since they opened the place. I ran over to get a baguette and a loaf of bread. They’re not the only bakery in the neighborhood, but it was sad to see them go and I hope they can reopen.

I knew from living in earthquake country, when this started, to have extra provisions on hand, so I bought a few extra bags of non-perishables like sardines, tuna, canned tomatoes, and pasta sauce. I have tons of grains and pasta always on hand, but I wanted to make sure I had enough butter, eggs, and flour, which I usually keep well-stocked. But when I was at the grocery store last week and saw all those blocks of butter on the shelf, I thought, “Why not?”

Continue Reading Chocolate Chip “Kitchen Sink” Cookies...

Brussels Sprouts, Cranberry and Quinoa Salad

This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette.  It’s also naturally gluten-free and vegan, so that everyone at the table can enjoy it. Brussels sprouts are back in season!  Which means it’s time we all make my favorite Brussels Sprouts, Cranberry and […]

This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette.  It’s also naturally gluten-free and vegan, so that everyone at the table can enjoy it.

Brussels Sprouts, Cranberry and Quinoa Salad Recipe

Brussels sprouts are back in season!  Which means it’s time we all make my favorite Brussels Sprouts, Cranberry and Quinoa Salad! ♡

This salad has been my go-to salad for holiday entertaining for years and years now.  It’s quick and easy to make with fresh, healthy, seasonal, simple ingredients.  It holds up really well in the fridge, if you would like to prep it up to 3 days ahead of time.  It looks beautiful on any holiday table, especially with all of those vibrant reds and greens.  And best of all — it’s quite simply so delicious!

Since many of you probably missed this recipe the first time I shared it five years ago, I thought I would bump it back to the top of the blog today for some holiday salad inspiration.  I’ve updated the post with a fresh batch of new photos, and have also included a video tutorial on how to shred Brussels sprouts either by hand or with the help of a food processor.  (Or nowadays, you can also buy Brussels pre-shredded at most grocery stores, if you would like to save a step!)

Tons of our readers have made and loved this recipe over the years, so I hope you enjoy it too!

(more…)

Cranberry Chutney

Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty. Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home,…

Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty.

Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home, partially-used blocks of butter, and the miscellaneous leftover ends of bread that one collects when one constantly buys too much bread. When I returned, I realized that one of those bread pieces had been caught in the door and kept it from sealing closed.

Continue Reading Cranberry Chutney...

Sausage Stuffing

Sausage Stuffing Recipe Stuffing is the ultimate Thanksgiving side dish. It is a CLASSIC! People wait all year for Thanksgiving so they can get their stuffing fix. Josh is one of those people, he LOVES stuffing and this Sausage Stuffing is his favorite…

Sausage Stuffing Recipe Stuffing is the ultimate Thanksgiving side dish. It is a CLASSIC! People wait all year for Thanksgiving so they can get their stuffing fix. Josh is one of those people, he LOVES stuffing and this Sausage Stuffing is his favorite! Stuffing from a box is ok, but homemade is the BEST and…

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Honey Mustard Broccoli Salad

A few months ago I made a batch of Honey Mustard Sauce and I literally could not stop dipping broccoli florets into it, so I knew right away that I just needed to make a whole Honey Mustard Broccoli Salad. This salad is incredibly simple, but packed with flavor, and it even holds up in the […]

The post Honey Mustard Broccoli Salad appeared first on Budget Bytes.

A few months ago I made a batch of Honey Mustard Sauce and I literally could not stop dipping broccoli florets into it, so I knew right away that I just needed to make a whole Honey Mustard Broccoli Salad. This salad is incredibly simple, but packed with flavor, and it even holds up in the refrigerator well. This Honey Mustard Broccoli salad makes a great summer side dish, but you could always top it with some grilled chicken and make it a meal!

A bowl of honey mustard broccoli salad with black utensils on the side of the bowl and a bowl of honey mustard sauce near by.

Substitutions

If red onions are too strong for you, you can use a couple sliced green onions in their place. Another option is to soak your red onion for about 5 minutes in ice water, which will dull its sharp flavor.

Instead of dried cranberries, dried cherries, raisins, or even chopped dried apricots would work well. But I love the contrast of the tart cranberry flavor the best! :)

How Long Does Honey Mustard Broccoli Salad Keep?

Because broccoli is so sturdy, this salad holds up really well in the refrigerator. I’m on day three right now and it’s still quite tasty. The broccoli has only gotten slightly softer, the dressing is still creamy and moist (it hasn’t dried out), and very little water has seeped out of the vegetables. I give it an A- for sturdiness! As usual I would suggest keeping the Honey Mustard Broccoli Salad for a maximum of 4-5 days in the refrigerator.

Close up side view of the Honey Mustard Broccoli Salad ingredients in the bowl before they are mixed.

 

Honey Mustard Broccoli Salad

This crunchy, sweet, tangy, and creamy Honey Mustard Broccoli Salad only takes minutes to makes the perfect summer side dish.

Honey Mustard Dressing

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  • 1 Tbsp yellow mustard (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 tsp apple cider vinegar (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/8 tsp garlic powder (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/8 tsp paprika (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/8 tsp salt (~TN0~xxx xxxxxx xxxxxxxx
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  • freshly cracked pepper (~TN0~xxx xxxxxx xxxxxxxx
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Salad

  • 1 large crown Broccoli (about 5 cups chopped) (.69)
  • 1/4 red onion (about 1/2 cup diced) (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/3 cup slivered almonds (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/4 cup dried cranberries (~TN0~xxx xxxxxx xxxxxxxx
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  1. Prepare the honey mustard dressing by stirring together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and some freshly cracked pepper. Set the dressing aside.

  2. Chop the broccoli into small pieces. Finely dice the red onion.

  3. Combine the broccoli, onion, almonds, and dried cranberries in a large bowl. Add about half of the honey mustard dressing and stir to coat. Add more dressing to your liking (I used about 3/4 of the batch).

  4. Serve immediately or refrigerate until ready to eat.

Scroll down for the step by step photos

Front view of a bowl of Honey Mustard Broccoli Salad with a black fork and spoon in the side of the bowl.

Step by Step Photos

Ingredients for honey mustard sauce in a bowl

First, make the honey mustard dressing. Combine 1/2 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, 1/8 tsp garlic powder, 1/8 tsp paprika, 1/8 tsp salt, and some freshly cracked pepper.

Whisked honey mustard sauce in a bowl with the whisk lifting out of the sauce.

Stir the honey mustard dressing ingredients together until combined, then set the dressing aside.

Chop broccoli

Chop one large crown of broccoli into small pieces. You’ll want about 5 cups once chopped.

Broccoli salad ingredients in the bowl, not stirred.

Place the broccoli in a large bowl. Finely dice 1/4 of a red onion (about 1/2 cup). Add the onion, 1/3 cup slivered almonds, and 1/4 cup dried cranberries to the bowl with the broccoli.

Finished honey mustard broccoli salad with the remaining honey mustard dressing in a bowl on the side.

Add about half of the honey mustard dressing to the broccoli salad, then stir to coat. Add more dressing to your liking. I ended up using about 3/4 of the batch of dressing. If you need some ideas for how to use the remaining dressing, I have a list of ideas in my Honey Mustard Sauce post.

Finished honey mustard broccoli salad in a bowl, seen from above, with black fork and spoon in the side of the bowl.

Enjoy the Honey Mustard Broccoli Salad immediately, or refrigerate until you’re ready to eat!

Close up of a spoonful of Honey mustard Broccoli Salad with the bowl in the background

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