10 Irresistible Broccoli Salad Dressings & Add-Ins

Broccoli salads are the kind of thing you either love or tolerate because they’re so good for you. I’ve been in both categories. Seriously.
And then everything changed. We started experimenting with dressings, textures, and add-ins, and suddenly broccoli wasn’t just “another green vegetable.” It became a crunchy base for a whole flavor spectacle—especially if you choose the right broccoli salad dressing.

In this article, I’ve collected 10 of my favorite broccoli salad dressing recipes (and a few more) that will help you breathe life into any broccoli salad. There are creamy, light, savory, and even vegan options, so there’s something for every taste, season, and occasion.
And, of course, I’ll tell you what to pair them with.

1. The Best Broccoli Salad Dressing Recipe – Tangy & Creamy!

Crispy florets, sweet cranberry notes, a little crunch from the seeds… and this perfect dressing – creamy, with a hint of tartness that brought it all together into one delicious whole.

I’m not just praising it – we’ve tried so many variations in our kitchen over the years, but this one combines everything we love: it’s smooth and creamy, but not too heavy. It’s slightly tart from the vinegar and mustard, and softly sweet from the honey.

If you’re planning on making this dressing more than once, I recommend keeping apple cider vinegar and real Dijon mustard in your pantry. They add so much richness to the flavor.

Ingredients:

• ¾ cup real mayo (I often use avocado mayo, which is a little healthier, but regular is great too!)
• 1 ½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon honey or maple syrup
• Salt and pepper, to taste
• Optional: a pinch of garlic or onion powder for depth of flavor

How to make:

1. In a small bowl, combine the mayo, apple cider vinegar, and mustard.

2. Add the honey or syrup and stir until smooth.

3. Season with salt and pepper. Start with a pinch, then taste and add more if needed.

Let the dressing sit for 5-10 minutes to allow the flavors to meld. (If you have patience, cool it for about 30 minutes).

Want to make it a little lighter – add some Greek yogurt. Dreaming of something smoky – smoked paprika will do the trick. And if you are preparing a salad for an autumn mood, then try replacing honey with brown sugar, and the taste will become deeper.

Tips. Don’t overdo it. Add the dressing little by little, stir and taste. Blanch the broccoli if you don’t really like eating it raw. Literally 30 seconds in boiling water and immediately into ice water – and it will be a little softer, but still crunchy.

If you are preparing in advance – keep the dressing and all the “additives” separately until the very moment of serving. This way the salad will stay fresh and crunchy.

2. Simple Honey Mustard Dressing for Broccoli Salad!

Honey mustard dressing never fails. It’s sweet, sour, bright – and at the same time it doesn’t drown out the flavor of the broccoli itself. On the contrary: it reveals it. We use this recipe for summer salads and for spontaneous dinners from what we have on hand. And it always saves the day.

Broccoli, especially raw or after light blanching, has a pronounced bitterness and a dense texture. That’s why honey mustard dressing gives a balanced contrast of flavors.

Ingredients for Honey Mustard Dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• ⅓ cup olive oil or avocado oil
• 1 teaspoon lemon juice (optional, but adds a nice freshness)
• Salt and black pepper to taste

How to make:

1. In a small bowl or jar, combine the mustard, honey, and vinegar until smooth.

2. Slowly pour in the oil, whisking constantly until smooth and slightly thick.

3. Add lemon juice, if using, and season with salt and pepper.

4. Let sit for about 5 minutes before serving to allow the flavors to “settle” and become even more harmonious.

A dollop of Greek yogurt will make the dressing creamier, and a pinch of cayenne or a dash of hot sauce will add some heat. 

If you don’t have Dijon mustard, grainy mustard will work too – it will give a more rustic flavor and an interesting texture.

What I like to add to this dressing:

• Blanched broccoli (30 seconds in boiling water, then immediately into ice water)
• Sliced ​​apples
• Dried cranberries
• Roasted almonds or sunflower seeds
• A little feta or goat cheese

Simple, but tastes like a salad from a farmhouse restaurant.

3. Sweet & Savory Maple Dressing for a Unique Broccoli Salad!

Maple dressing is sweet, salty, with a slightly warm, “autumn” flavor that goes especially well with roasted nuts, apples, and crisp broccoli.

Maple syrup is not just sweet. It has caramel notes, a slight smokiness, and richness. And in a dressing, it reveals itself in a new way, especially if you add a little Dijon mustard and apple cider vinegar.

By the way, if you are looking for real maple syrup (not syrup with flavors, but real Grade A), we always have this one at home – Maple Grove Farms Organic Maple Syrup. Tested, the taste is just right!

Ingredients for Sweet and Salty Maple Dressing

• 3 tablespoons real maple syrup
• 1 ½ tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt
• ⅓ cup olive oil (or avocado oil)
• Freshly ground black pepper, to taste

How to make:

1. In a bowl, combine maple syrup, vinegar, mustard, and salt.

2. Slowly pour in the oil, whisking with a fork or whisk until smooth.

3. Add a little black pepper. Taste to see if you like more salt or mustard if you like it hotter.

4. Done! Use immediately or let sit for 10 minutes for a richer flavor.

This dressing goes especially well with:

• Crispy broccoli (raw or blanched)
• Roasted walnuts or pecans
• Diced apples or pears
• Hard cheese like cheddar or parmesan
• Smoke turkey or chicken pieces (if you’re making a hearty salad)

Quick tip. Add a pinch of cinnamon or nutmeg. It’s not necessary, but it adds a nice touch. Especially if you’re serving it with warm quinoa or roasted squash.

4. Cold & Creamy Greek Yogurt Dressing – A Healthy Alternative!

Not all dressings have to be mayo. And not all have to be “light” at the expense of flavor. This one is delicious, light, and healthy. It’s also cold, refreshing, and slightly sour.

Plus, when you’re trying to eat “cleaner” or just want to cut down on fat without sacrificing flavor, Greek yogurt comes to the rescue.

Greek yogurt is thick, which means the dressing won’t be runny. And it has a pleasant sourness that goes well with veggies like broccoli, radishes, and green onions. And if you add a little lemon, garlic, and spices, it’s simply awesome!

Ingredients for Cold Creamy Greek Yogurt Dressing:

• ½ cup Greek yogurt (unsweetened)
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Juice of ½ lemon
• 1 small clove garlic (grated or pressed)
• Salt and pepper to taste
• Optional: a pinch of dried dill or basil

How to make:

1. Mix yogurt, mustard, lemon juice and garlic in a bowl.

2. Add olive oil and mix until smooth and creamy.

3. Season with salt, pepper, herbs – as you like.

4. Let the dressing sit in the refrigerator for at least 10 minutes – it will become even more flavorful.

This dressing goes especially well with:

• Broccoli (raw or lightly blanched)
• Young cucumbers and greens
• Red onion
• Boiled chickpeas
• Hard cheese like Parmesan or Pecorino
• And even with a boiled egg, if you want to make a hearty lunch out of the salad.

Little tips. You can replace the lemon juice with vinegar (preferably wine or apple cider vinegar) if you don’t have any lemon on hand. And a spoonful of honey or a drop of maple syrup will make the taste a little softer.

If you add fresh dill or parsley directly to the dressing, it will be very tasty.

5. Easy Balsamic Vinaigrette for a Light & Fresh Broccoli Salad!

Balsamic vinegar has a deep, rich flavor with hints of grapes, fruit, and a hint of tartness. When paired with a good olive oil, it turns into a dressing that can be used anywhere — and broccoli is no exception.

Balsamic dressing literally “refreshes” broccoli. It makes it juicy, slightly sweet, with a fruity tartness. It works especially well in salads with berries, nuts, and cheese.

Ingredients for Light Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• ⅓ cup extra virgin olive oil
• 1 teaspoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, grated
• Salt and freshly ground black pepper to taste

How to make:

1. Combine vinegar, honey, mustard and garlic in a small jar or bowl.

2. Pour in olive oil, whisking with a fork or whisk until smooth.

3. Taste and adjust salt and pepper accordingly.

4. You can let it sit for a few minutes, or you can season the salad right away.

Pairs well with:

• Baby broccoli (preferably lightly blanched)
• Sliced ​​grapes or diced apples
• Cranberries (dried or fresh)
• Nuts – especially pecans, walnuts or almonds
• Soft cheeses: feta, brie or goat
• Red onion or pickled onion

6. How to Make a Classic Mayo-Based Broccoli Salad Dressing!

A real, time-tested and hundreds of family barbecues salad dressing based on mayonnaise…

Yes, it is fatter than other options. Yes, it is not about “light” and not exactly “healthy”. But! It is this dressing that turns broccoli into what it can be: bright, juicy, a truly home-cooked dish.

Everything is simple here: mayonnaise gives creaminess and richness, vinegar – sourness and balance, sugar or honey – a soft sweetness that balances the taste of broccoli itself and spicy ingredients like onions. And, of course, mustard adds the right “click” so that it is not bland.

Plus – this dressing is easy to adapt. If you want it spicier – add more mustard. If you want it lighter – replace some of the mayo with yogurt. Want more “umami” — add a drop of soy sauce or a little cheese.

Ingredients for classic mayonnaise dressing:

• ¾ cup of quality mayonnaise
• 1 ½ tablespoons of apple cider vinegar
• 1–2 teaspoons of sugar or honey
• 1 teaspoon of Dijon mustard
• A pinch of salt
• Freshly ground black pepper — to taste

Sometimes I add a pinch of onion powder — it makes the taste more “finished”, especially if there is no fresh onion in the salad.

How to cook:

1. In a bowl, combine mayonnaise, vinegar, sugar and mustard.

2. Mix until completely smooth.

3. Taste — add salt, pepper, a little more vinegar or sweetness if necessary.

4. Let sit for 10-15 minutes to allow the flavors to meld.

Classic Dressing pairs best with:

• Raw broccoli
• Red onion
• Fried bacon
• Raisins or dried cranberries
• Toasted sunflower or pumpkin seeds
• Grated cheddar or gouda

This is the same dressing you probably tried as a kid and want to make again, but with a little more adult flavor.

7. Amish Sweet Dressing for an Old-Fashioned Broccoli Salad!

Sweet, thick, and rich, Amish dressing for broccoli salad is the kind of flavor that brings back nostalgia, even if you’re trying it for the first time.

When we were just starting to get interested in traditional recipes (especially those inspired by old American farming communities), I found this dressing in an old Amish recipe booklet.

What makes Amish dressing different? It’s all about the sweetness. This dressing is much sweeter than your average mayo. But that’s the beauty of it: it pairs perfectly with salty bacon, spicy onions, shredded cheese, and, of course, crunchy broccoli.

Ingredients for Sweet Amish Dressing:

• ¾ cup mayonnaise
• ⅓ cup sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon milk (optional – for a smoother texture)
• A pinch of salt

How to make:

1. Mix mayonnaise and sugar in a bowl – thoroughly so that the sugar begins to dissolve.
2. Add vinegar, stir until completely smooth.
3. Pour in a little milk if you want to make the consistency smoother and more fluid.
4. Let the dressing sit for 10-15 minutes – this is important! The sugar must completely “dissolve” in the mass so that the taste is soft and whole.

If you want a real old school Amish-style salad, here’s a classic combination:

• Raw broccoli
• Crispy fried bacon
• Raisins
• Red onion
• Grated cheddar
• Sunflower or pumpkin seeds

The dressing ties it all together into sweet and salty perfection

8. The Ultimate Bacon & Ranch Dressing for Broccoli Salad!

Bacon ranch dressing isn’t “drizzle a little on top.” It’s “pour it on, toss it around, and then remember to share.” It’s rich, hearty, and flavorful.

Bacon doesn’t just add flavor, it adds texture and that meaty note that contrasts so well with the broccoli. Ranch is always a mix of creaminess, garlic, herbs, and spices. We sometimes use this dressing as a dip for roasted vegetables.

Ingredients for ranch dressing with bacon:

• ½ cup mayonnaise
• ½ cup Greek yogurt or sour cream
• 1 ½ teaspoons dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon apple cider vinegar or lemon juice
• 4-5 slices crispy bacon, cut into pieces
• Salt and pepper — to taste
• A little milk or water if you want a thinner dressing

How to make:

1. Mix mayonnaise and yogurt (or sour cream) until smooth.
2. Add vinegar, spices and herbs — stir.
3. Add bacon (you can leave some on top for serving).
4. Taste — season with salt and pepper.
5. If you like, add a splash of milk to make the dressing lighter in texture.
6. Chill for 10-15 minutes to intensify the flavor.

This option works great in salads with:

Broccoli (raw or lightly blanched)

Fried bacon (lots of it!)

Sliced ​​green onions

Cheddar bits

Fried sunflower seeds

Sliced ​​eggs (if you want to make a hearty dinner)

We usually serve this salad on a warm evening on the porch, in a large wooden bowl. Because the portions need to be substantial.

9. Healthy Vegan Dressing with Avocado & Lemon!

Even if you’re not a vegan (and as you know, I love cheese and eggs with all my heart!), sometimes you want something dairy-free, egg-free, sugar-free, but still tasty, bright and filling.

This is where vegan dressing with avocado and lemon comes in, without even a drop of mayo.

Avocado is not only healthy fats, but also natural creaminess. It whips up perfectly into a smooth texture and becomes the basis for a sauce that sticks to every piece of broccoli without dripping into the plate.

And lemon gives the necessary acidity, refreshes, makes the taste bright. Add a little garlic, herbs, olive oil – and you get a dressing that you can spread on bread, dip vegetables and… yes, pour over salads!

Ingredients for Vegan Avocado Lemon Dressing:

• 1 ripe avocado
• 2-3 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon olive oil
• 1 small clove garlic, grated
• 2-3 tablespoons water (to get the right consistency)
• A pinch of salt and black pepper
• Optional: fresh dill, cilantro or basil

How to make:

1. Mash the avocado with a fork or blend until smooth.
2. Add lemon juice, garlic, oil, salt and pepper.
3. Pour in a little water and mix — watch the consistency. You can make it thicker, or a little runny.
4. Add herbs, if using.
5. Try it. And, most likely, you will have to restrain yourself from eating it all at once.

This dressing goes especially well with:

Broccoli (raw or lightly parboiled)

Cooked chickpeas or lentils

Cherry tomatoes

Baby spinach or arugula

Tofu (if you want to add protein)

Dried pumpkin seeds

Helpful tip. If you want the dressing to last longer and not turn brown, add a little more lemon juice and store it in an airtight jar. It’s best to use glass jars with airtight lids, like these from Amazon. We keep these in the fridge for sauces, dressings, and nut milks.

10. How to Make a Spicy Mustard Dressing for Broccoli Salad!

A spicy mustard dressing makes broccoli bold. It’s especially good in warm salads or if you want to pair broccoli with a meat dish or crunchy beans.

This dressing works as a contrast: it brings out the sweetness of the cranberries, adds energy to the crunch of the broccoli, and pairs well with protein, whether chicken, eggs, or roasted chickpeas.

Ingredients for Spicy Mustard Dressing:

• 1 tablespoon Dijon mustard
• 1 tablespoon grainy mustard (or just more Dijon)
• 1 ½ tablespoons apple cider vinegar
• 1 teaspoon honey or maple syrup
• ¼ teaspoon cayenne pepper (or to taste)
• ¼ cup olive oil
• Salt and black pepper to taste
• Optional: a dash of soy sauce for depth

How to make:

1. Mix the mustard, vinegar, honey and cayenne pepper in a bowl.
2. Gradually pour in the oil, whisking with a fork or whisk.
3. Add salt, pepper, taste. If you want it stronger, add more pepper. If you want it milder, add a little more honey.
4. Let sit for 5 minutes to allow the dressing to settle and become uniform in flavor.

What goes well with it? Almost everything, but especially:

Broccoli (of course!)

Chickpeas, pan-fried with paprika

Red onion

Cranberries or dried cherries

Fried bacon or smoked tofu

Romaine lettuce or any tough greens that like a little heat

A tip for balancing the flavor.  If the salad is too spicy, add some grated cheddar cheese or avocado pieces – they will soften the heat without killing the character of the dressing.

A salad that you want to repeat

That’s it – now you have 10 broccoli salad dressings in your arsenal. These recipes can be changed, adapted, mixed together – and every time you discover something new.

My advice? Pick one, cook it, mix it with broccoli, and add a few textures: nuts, berries, cheese, or beans. Then just enjoy. Just like we do on a warm evening on the porch, with a bowl in our lap and a view of the garden.

Now it’s your turn. Which dressing did you like the most? Or do you have a favorite recipe of your own?

Write in the comments — I’m always reading!