Saison is supposed to be dry. If your beer was too dry then you did a good job
I would use much less hops. If you are trying to create an American made Saison style ale then your hop additions should be fine.
But if you want a more traditional french style Saison then you should reduce the hops. If the only hops you have are the ones you have listed then use much less. I would only use half an ounce during the entire boil...get the bitter without bite.
Then add one ounce of aroma hops to the end of the boil right before you go to your wort chiller.
Saison is a style that ought to showcase the yeast profile. Most american craft breweries attempting Saisons are brewing them like IPA's with too many hops. If you want a traditional french Saison then shoot for 10 IBU, no more than 15
Also if you want the beer to be less dry but with a little more flavor add some more munich malt...Go for 2.5LBS. I would not add the honey. It's an expensive adjunct.
The reduced gravity might give you a more session worthy ale.