I Can't Stop Making This "Impossibly Delicious" Broccoli Salad

This chopped broccoli salad is one of those perfect dishes to keep in your back pocket for dinner parties. It comes together in about 25 minutes, it tastes delicious as leftovers (if you even have them), and feels way fancier than it actually is. Personally, I think it’s because of the warm vinaigrette, which just sounds fancy. When you pour sizzling dressing over the raw chopped broccoli, it gets just slightly tender but still maintains a delightful crunch.

If you’ve had broccoli salad before, I’m guessing it’s the one with creamy dressing, bacon, and maybe some sunflower seeds. Classic broccoli salad feels kind of summery to me, but this recipe is much better for fall and winter. Chewy sweet dates, nutty toasted walnuts, aged cheddar, and crunchy shallots add so much texture to this salad. Then you toss it in warm lemon-honey vinaigrette, and top with a flurry of fresh mint. It would be right at home alongside your holiday spread, at a potluck dinner, or even just for you with some rotisserie chicken. And it’s just as good the next day.

Why You’ll Love It

• Make-ahead friendly! Crunchy broccoli holds up well to dressing without going mushy, making it a great make-ahead side.

• Warm vinaigrette makes it special. A simple vinaigrette with toasted walnuts, honey, and smoked paprika finished with lemon juice sets this salad apart.

Key Ingredients in Chopped Broccoli Salad

• Broccoli: Cut broccoli crowns into bite-size pieces for even salad distribution.

• Cheddar: Umami-rich aged cheddar adds a deeper flavor than the regular sharp kind.

• Dates: Chewy dates add texture to the salad and stick to other ingredients for little salad clusters.

• Fresh herbs: A sprinkle of mint, parsley, or cilantro at the end adds a pop of freshness.

• Walnuts: Toast the walnuts in a saucepan, then build the vinaigrette in the same pan.

• Honey: Adds a touch of sweetness. You can also use maple syrup.

• Smoked paprika: Blooming the spice in warm vinaigrette ensures the flavor is dispersed and lends a gorgeous, golden hue to the dressing.

Helpful Swaps

• Substitute fresh dill for mint, cilantro, or parsley, or use a combination of fresh herbs.

• Maple syrup or agave can be used in place of honey in the vinaigrette.

• Use extra-sharp cheddar or shaved pecorino instead of aged cheddar cheese.

• Instead of walnuts, swap in chopped pecans, pistachios, almonds, hazelnuts, or pepitas.

• In place of smoked paprika, try ground cumin or a warming spice blend like smoky bahārāt, ras el hanout, or even pumpkin spice.

Other Salads That Don’t Suck as Leftovers

• Autumn Sheet Pan Salad with Chickpeas and Butternut Squash

• Kale Salad with Crispy Little Potatoes

• Roasted Cauliflower Salad

• My Great Big Make-Ahead Holiday Salad

• Brussels Sprout Caesar Salad

Salad Person is my column dedicated to making better, more delicious salads at home that you’re actually excited to eat. Each month, I’ll provide tips and techniques so you can enjoy them as much as I do — which is a lot! Follow along and find the recipes here.

Chopped Broccoli Salad Recipe

This salad has everything (except lettuce).

Prep time 15 minutes

Cook time 10 minutes

Serves 4 to 6

Ingredients

For the honey vinaigrette:

• 1/2 cup walnuts, coarsely chopped

• 1/2 cup extra-virgin olive oil

• 1 tablespoon honey

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon kosher salt

• 2 cloves garlic, thinly sliced

• Finely grated zest of 1 large lemon (about 1 tablespoon)

• Juice of 1 large lemon (about 3 tablespoons)

For the salad:

• 5 cups coarsely chopped broccoli crowns (about 2 medium crowns)

• 1 medium shallot, thinly sliced (about 1/3 cup)

• 2 ounces aged cheddar cheese, finely diced (about 1/2 cup)

• 6 dried medjool dates, pitted and finely chopped

• 1/4 cup coarsely chopped fresh mint, parsley, or cilantro leaves (about 6 sprigs)

• Kosher salt

• Freshly ground black pepper

Instructions

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1. Cook 1/2 cup coarsely chopped walnuts in a small saucepan over medium heat, stirring frequently, until fragrant and toasted, about 4 minutes. Stir in 1/2 cup extra-virgin olive oil, 1 tablespoon honey, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 2 thinly sliced garlic cloves. Cook, stirring occasionally, until fragrant, warmed through, and garlic has softened, about 3 minutes.

2. Remove the saucepan from the heat. Stir in the finely grated zest and juice of 1 large lemon.

3. Toss 5 cups coarsely chopped broccoli crowns, 1 thinly sliced medium shallot, 2 ounces finely diced aged cheddar cheese, and 6 finely chopped dried dates together in a large bowl. Drizzle with the honey vinaigrette and toss to combine. Taste and season with black pepper and more kosher salt as needed. Sprinkle with 1/4 cup chopped fresh herbs.

Recipe Notes

Make ahead: You can prep all of the salad base ingredients and refrigerate them in an airtight container up to 1 day ahead. Toss with the dressing when ready to serve.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Further Reading

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