Description
A crisp, refreshing broccoli salad with a tangy Greek yogurt dressing, sweet cranberries, crunchy almonds, and savory bacon. This lighter version skips the mayo for a protein-rich dressing that still delivers creamy satisfaction.
Ingredients
Scale
- 6 cups fresh broccoli florets (cut into bite-sized pieces)
- ½ cup plain Greek yogurt (2% or full-fat)
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup dried cranberries
- ½ cup sliced almonds, toasted
- ¼ cup red onion, finely diced
- 4 slices cooked bacon, crumbled (optional)
- ½ cup shredded sharp cheddar cheese
- Optional: 1 tbsp poppy seeds
Instructions
- Prep Broccoli: Blanch broccoli in boiling water for 1 minute, then plunge into ice water. Drain and pat dry.
- Make Dressing: Whisk yogurt, vinegar, honey, mustard, garlic powder, salt, and pepper until smooth.
- Combine: In large bowl, mix broccoli, cranberries, almonds, onion, bacon (if using), and cheese.
- Toss: Pour dressing over salad and gently toss to coat. Sprinkle with poppy seeds if desired.
- Chill: Refrigerate at least 1 hour before serving to allow flavors to meld.
Notes
- Make Ahead: Dressing keeps 3 days; assemble salad up to 6 hours before serving
- Vegetarian: Omit bacon and add ¼ cup sunflower seeds
- Extra Crunch: Add ½ cup chopped jicama or celery
- Storage: Keeps well for 2 days (almonds may soften)
- Prep Time: 20 minutes
- Cook Time: 5 minutes (blanching)
- Category: Side Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
