Broccoli Crunch Salad with Shallot Vinaigrette (Mayo-Free)

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5 from 1 review

This crunchy, mayo-free broccoli salad puts a modern twist on the classic. It’s packed with flavor and pulled together with a fresh and bright tasting vinaigrette dressing. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Side Dishes
  • Cuisine: American
  • Diet: Gluten Free



Salad Ingredients:

  • 2 strips bacon
  • 1/4 cup toasted slivered almonds (see notes)
  • 1 head of broccoli (florets & stems), finely chopped
  • 1/4 cup dried cherries
  • 1/4 cup grated parmesan cheese

Dressing Ingredients:

  • 1 shallot, minced
  • 1 lemon, juiced
  • 1 Tbsp honey
  • 1 tsp dijon mustard
  • 1/4 cup extra-virgin olive oil
  • salt & pepper to taste


  1. Cook bacon in a skillet over medium heat until brown and crispy, flipping as needed. Transfer to a plate lined with paper towel once done. Meanwhile, prep other ingredients.
  2. Add chopped broccoli, cherries, parmesan cheese, bacon and almonds to a large bowl.
  3. Add dressing ingredients to a blender and run on high until smooth and creamy (or shake up in a mason jar). Season to taste.
  4. Pour dressing over salad ingredients and toss until evenly coated. 



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • To toast almonds: Place on a parchment-lined sheet pan and cook in a 375 degree over for 5-7 minutes or until golden brown and fragrant. Watch carefully as they go from done to burnt quickly.
  • Be sure to chop broccoli very finely since it’s uncooked in this salad. I didn’t use all of the stems, just about 1 cup worth (the part that was easiest to chop). Slice off the bottom 1″ of stem and discard as this tends to be on the woody side. 
  • This salad gets better on days two and three. If you want to make it ahead of time, I recommend waiting until just before serving to add the almonds so they are nice and crunchy.