This Roasted Broccoli Quinoa Salad with Honey Mustard Dressing is a nourishing and flavor-forward recipe that brings together warm, caramelized veggies with fluffy quinoa and a zesty, creamy dressing. It’s a perfect balance of hearty and fresh, making it ideal for meal prep, weekday lunches, or vibrant dinner sides.
Broccoli becomes something truly magical when roasted — slightly crispy on the edges and nutty in flavor. Combine that with protein-packed quinoa, and you’ve got a salad that satisfies without feeling heavy.
What sets this recipe apart is the honey mustard dressing. With just the right blend of sweetness, tang, and sharpness, it elevates every ingredient it touches. It’s made from simple pantry staples but tastes like something from a high-end deli.
The salad also features roasted red onions, which mellow and sweeten in the oven, adding another layer of complexity to every bite. They complement the broccoli beautifully while adding a burst of color.
Almonds or sunflower seeds add crunch and healthy fats, while a handful of dried cranberries brings just the right amount of tart-sweet contrast. It’s a texture lover’s dream in a bowl.
You’ll love how customizable this salad is. Add chickpeas or white beans for extra protein, crumble in some feta if you’re not dairy-free, or toss in some kale for an even more robust green base.
It holds up wonderfully in the fridge, making it an excellent choice for meal prepping. The flavors meld together the longer it sits, so don’t be surprised if it tastes even better the next day.
This dish is naturally gluten-free and can be made vegan by swapping the honey with maple syrup or agave.
Unlike many salads that wilt or turn soggy, this one stays fresh and vibrant — even after a day or two. That’s thanks to the hearty ingredients and the fact that the dressing isn’t overly watery.
Whether you’re packing it for lunch or serving it as a colorful side dish at a gathering, it’s the kind of salad that people actually want to eat.
It’s packed with fiber, nutrients, and flavor, all while feeling like real comfort food.
Best of all, it comes together quickly and requires only a few dishes, making cleanup easy. Roasting the vegetables while the quinoa cooks is a smart way to save time.
If you’re bored of traditional lettuce-based salads, this one is a game changer. It’s bold, satisfying, and doesn’t leave you hungry an hour later.
Whether warm or chilled, this salad is a versatile, nutritious crowd-pleaser that fits beautifully into almost any dietary lifestyle.
Servings: 4-6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
For the Salad:
- 1 cup uncooked quinoa (yields ~3 cups cooked)
- 1 large head of broccoli, chopped into florets
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup sliced almonds or sunflower seeds
- 1/4 cup dried cranberries
For the Dressing:
- 2 tablespoons Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- Preheat oven to 425°F (220°C).
- Toss broccoli and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
- While vegetables roast, cook quinoa according to package directions. Fluff and let cool slightly.
- In a small bowl or jar, whisk together Dijon mustard, honey, vinegar, olive oil, salt, and pepper until smooth.
- In a large bowl, combine cooked quinoa, roasted vegetables, almonds or seeds, and cranberries.
- Pour dressing over salad and toss to combine. Taste and adjust seasoning.
- Serve warm, at room temperature, or chilled.
Tips:
- Roast extra veggies and double the dressing for future meals.
- Add protein like grilled chicken, tofu, or chickpeas to make it a main dish.
- Store in an airtight container for up to 4 days.
- Use tri-color quinoa for extra visual appeal.
- Let quinoa cool slightly before mixing to avoid wilting the cranberries.
Why You Will Love This Recipe:
- Hearty, nutritious, and full of texture
- Great for meal prep or potlucks
- Vegan and gluten-free options
- Bright, bold flavors with a tangy-sweet dressing
- Delicious served warm or cold
Summary:
This Roasted Broccoli Quinoa Salad with Honey Mustard Dressing is a bold, hearty, and healthy dish that works beautifully as a main or side. It’s easy to make, packed with nutrition, and bursting with flavor and texture in every bite.
