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Tarragon Broccoli Salad with Golden Raisins, Marinated Red Onion and Pepitas - this fresh, crunchy and healthy salad is the perfect side dish! keviniscooking.com
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4.7 from 20 votes

Cold Broccoli Salad

This Cold Broccoli Salad with Tarragon Dressing has golden raisins, marinated red onion and roasted pumpkin seeds is an amazing, tangy, crunchy, delicious salad. It’s even better the next day!
Prep Time30 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American, Western
Keyword: broccoli salad, pumpkin seed salad, tarragon dressing
Servings: 4 servings
Calories: 208kcal


  • For the dressing:
  • 1/4 cup mayonnaise
  • 1/4 cup rice wine vinegar
  • 1 Tbsp honey
  • 2 Tbsp dijon mustard
  • 1 tsp dry tarragon
  • salt and freshly ground black pepper
  • For the Salad:
  • 4 cups crowns and stalks of broccoli
  • 1/2 medium red onion , sliced thin
  • 1/4 cup rice wine vinegar
  • 1/4 cup pepitas (toasted, salted pumpkin seeds)
  • 1/4 cup golden raisins


  • In a bowl add the sliced red onions and 1/4 cup rice wine vinegar or enough to cover. Set aside to marinate for 30 minutes or overnight.
  • In a mixing bowl add the mayonnaise, rice wine vinegar, honey, mustard, tarragon, salt and pepper, whisk thoroughly.
  • Chop the broccoli into florets and trim and chop the stalks as well if you like into bite size pieces. Place in a mixing bowl and add the marinated red onions, pepitas and golden raisins.
  • Pour the dressing over the salad and mix to completely coat the vegetables and chill for 20 minutes prior to serving.



Calories: 208kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 206mg | Potassium: 417mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2150IU | Vitamin C: 82.5mg | Calcium: 55mg | Iron: 1.4mg