Best Broccoli Salad Recipe
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Add as Google Trusted SourceCreamy, crunchy broccoli salad with bacon, sunflower seeds, raisins and red onion, tossed in a tangy Greek yogurt dressing instead of mayo. Lighter than the classic potluck version, ready in 40 minutes and serves 5.
My mom used to make broccoli salad for every gathering growing up and it was one of my absolute favorites, so I thought I’d recreate it but with a lightened-up twist!
When testing this classic broccoli salad recipe, I took one bite and was quickly taken back to a memory of being in the kitchen with my mom making this salad for a family cookout. It tastes so similar to her version. I know you’re going to love this one!
And if you’re into nostalgic, veggie-packed side dishes like this, definitely check out my no mayo potato salad or cucumber tomato salad too.
Table of Contents
- Why I Love This Easy Broccoli Salad
- Broccoli Salad with Greek Yogurt vs Mayo
- Easy Broccoli Salad Ingredients
- Best Broccoli Salad Recipe Variations
- How to Make Easy Broccoli Salad
- Tips for the Best Broccoli Salad
- What to Serve with this Easy Broccoli Salad
- How to Store Broccoli Salad
- Broccoli Salad FAQs
- More Salad Recipes You’ll Love
- How to Make Broccoli Salad Recipe
“I made this salad last weekend when we had family down to the lake house! It was perfect to make ahead, low prep and a great summer meal. Best part is that the leftovers make for a great lunch throughout the week!”
Why I Love This Easy Broccoli Salad
- More than just broccoli: Sweet raisins, smoky bacon and sunflower seeds give you plenty to look forward to in every bite.
- One less thing to do before guests arrive: Make it the day before, then add the bacon and seeds when you’re ready to serve.
- Easy to make your own: Use dried cranberries instead of raisins, swap the seeds or add a handful of cheddar. There’s room to work with what you have.
Broccoli Salad with Greek Yogurt vs Mayo
Classic broccoli salad usually gets its creamy dressing from mayo. I use plain Greek yogurt for a lighter version that still coats every piece of broccoli. It’s tangier than mayo, so a little honey balances the flavor, while apple cider vinegar gives the dressing that familiar sweet-and-tangy finish.
Easy Broccoli Salad Ingredients
- fresh broccoli – use about 2 large heads, chopped into small, bite-size florets. Fresh broccoli gives this salad its signature crunch.
- bacon – adds a salty, smoky bite that’s so good with the sweet raisins. Regular or turkey bacon works.
- sunflower seeds – add a little crunch throughout the salad. Raw or roasted seeds both work.
- raisins – bring little pockets of sweetness that balance the tangy dressing. Dried cranberries are a delicious swap.
- red onion – adds a sharp bite. Chop it finely so it mixes evenly into the salad.
- plain Greek yogurt – the creamy base for the dressing. I use full-fat Greek yogurt for its thick texture and richness. Be sure to grab plain, not vanilla.
- apple cider vinegar – gives the dressing its tangy flavor.
- honey – adds just enough sweetness to balance the yogurt and vinegar. Maple syrup works here, too.
- water and seasonings – a little water loosens the dressing, while salt, pepper and a sprinkle of garlic powder round out the flavor.
Best Broccoli Salad Recipe Variations
- Vegetarian: You can omit the bacon or try using tempeh bacon or coconut bacon.
- Dairy-free: Use mayonnaise or a dairy-free Greek yogurt. I personally like using coconut milk yogurt when I need a dairy-free option. It’s thick like Greek yogurt and works great. You can also try my vegan broccoli salad.
- Add cheese: Some versions of classic broccoli salad include cheese, but my mom’s version doesn’t so I’m sticking with that! If you want to add cheese, feel free to add in shredded cheddar cheese, feta cheese or goat cheese.
How to Make Easy Broccoli Salad
Follow the step-by-step photos below to see how this broccoli salad recipe comes together. For exact measurements and detailed instructions, check out the recipe card below or jump straight to the recipe.
Step 1: Cook the bacon until crisp, then let it cool and crumble it into small pieces.
Step 2: Whisk together the Greek yogurt, apple cider vinegar, honey, water, salt, pepper and garlic powder in a small bowl.
Step 3: Add the chopped broccoli, bacon, sunflower seeds, raisins and red onion to a large bowl. Pour the dressing over everything and toss until evenly coated.
Step 4: Cover and refrigerate for 3–4 hours before serving to let the flavors come together. If making it a day ahead, wait to add the bacon and sunflower seeds until serving.
Tips for the Best Broccoli Salad
- Keep the pieces small: Smaller florets are easier to eat and give you more dressing in each bite. Finely chop the red onion so you don’t get a big, sharp bite of onion.
- Prefer softer broccoli? There’s no need to cook it, but you can blanch the florets for about 60 seconds, then transfer them to ice water. Drain and dry thoroughly before tossing with the dressing so the salad doesn’t turn watery.
- Give it time to chill: Plan for 3–4 hours in the fridge so the broccoli softens slightly and absorbs the dressing. For next-day serving, keep the bacon and sunflower seeds separate to preserve their crunch.
What to Serve with this Easy Broccoli Salad
This is the kind of side I love having ready in the fridge while the main dish cooks. Try it with:
- Burgers: Serve alongside my juicy turkey burgers with your favorite burger toppings.
- Grilled chicken: Add a scoop next to grilled chicken breast for an easy summer dinner.
- Veggie burgers: My black bean burgers are another great pairing. Skip the bacon in the salad if you’re making a vegetarian meal.
- BBQ sandwiches: The tangy dressing is so good alongside the smoky sauce in my BBQ jackfruit sandwiches.
How to Store Broccoli Salad
Make ahead: Prepare the salad up to 1 day ahead, keeping the bacon and sunflower seeds separate. Refrigerate the salad and cooked bacon in separate airtight containers, then stir in the bacon and seeds just before serving. Allow at least 3–4 hours of chilling for the best flavor.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving to redistribute the dressing. The seeds will soften as the salad sits.
Freezing: I don’t recommend freezing this salad. The dressing can separate, and the broccoli loses its crisp texture after thawing.
Broccoli Salad FAQs
Definitely! If you’re going for that traditional creamy flavor, you can swap the Greek yogurt for mayo or even do a half-and-half blend. It’s a great way to give the salad that nostalgic, classic broccoli salad with mayo feel.
Yes! As written, this classic broccoli salad is naturally gluten-free. Just double-check the labels on your bacon and any packaged ingredients (like sunflower seeds or yogurt) to make sure there are no hidden sources of gluten.
A creamy, tangy dressing with a little sweetness is the classic pairing. Mine combines plain Greek yogurt, apple cider vinegar and honey. If you prefer mayo, substitute it for the yogurt or use half of each.
No, fresh raw broccoli works well and softens slightly as it sits in the dressing. If you prefer a more tender bite, blanch the florets for about 60 seconds, transfer them to ice water, then drain and dry thoroughly before adding them to the salad.
I recommend 3–4 hours to let the flavors blend. You can also make it the day before. Keep the bacon and sunflower seeds separate and stir them in just before serving for the best crunch.
More Salad Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
How to Make Broccoli Salad
Ingredients
- 5 cups chopped broccoli florets, about 2 large heads
- 3 slices cooked bacon, pork or turkey bacon work
- ½ cup sunflower seeds, raw or roasted
- ½ cup raisins
- ⅓ cup red onion, diced
- ¾ cup plain full-fat Greek yogurt
- 1 ½ Tablespoons apple cider vinegar
- 1 Tablespoon honey
- 1 Tablespoon water
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- sprinkle of garlic powder
Instructions
- If you haven't done so already, cook the bacon according to the package instructions. I like cooking it in the oven, but you can also cook it in a skillet on the stovetop or in the microwave.3 slices cooked bacon
- In a small bowl whisk together yogurt, apple cider vinegar, honey, water, salt, pepper and garlic powder.¾ cup plain full-fat Greek yogurt, 1 ½ Tablespoons apple cider vinegar, 1 Tablespoon honey, 1 Tablespoon water, ⅛ teaspoon salt, ⅛ teaspoon black pepper, sprinkle of garlic powder
- Add broccoli, sunflower seeds, raisins, red onion and crumbled bacon to a large bowl. Pour the dressing over the salad and toss until everything is coated.5 cups chopped broccoli florets, ½ cup sunflower seeds, ½ cup raisins, ⅓ cup red onion
- Cover and refrigerate for 3–4 hours before serving. If making a day ahead, keep the bacon and sunflower seeds separate and stir them in just before serving.
Video
Notes
- Cook bacon in the oven: Preheat your oven to 400°F. Line a rimmed baking sheet with foil, then place the bacon on the baking sheet. Cook for about 20 minutes, or until bacon is cooked through and crisp. Remove bacon from the baking sheet using a fork or tongs and place on a plate lined with multiple paper towels to soak up the bacon grease.
- Make ahead: Prepare up to 1 day ahead. Refrigerate the salad and cooked bacon separately; add bacon and sunflower seeds just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freezing isn’t recommended.
- Swaps: Try turkey bacon, tempeh bacon or coconut bacon; dried cranberries instead of raisins; or pumpkin seeds or sliced almonds instead of sunflower seeds. Shredded sharp cheddar is an optional addition.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on March 3, 2021 and republished on April 18, 2025.
I made this yesterday as a side salad. Once again, another one of your recipes was delicious and easy to make. I can’t wait to try more.
This salad is delicious. I include shaved parmigiano cheese for an added flavour. I had some lovely comments from colleagues at work when I took it for my lunch. It makes for a welcomed change to a lettuce, tomato and cucumber salad. It’s great for meal prep lunches too.
Amazing! This sounds delish, Debbie. I am so glad you found this recipe and it turned out great for you. Thank you for taking the time to share your review + star rating, it means so much to me!
I’ve been looking for some light dinner alternatives because nobody wants to cook when it’s triple digits outside! This was super easy to make and it’s great that it can be made ahead. Made substitutions with bacon bits and left out the onions but neither took away any flavor. Will make again!
Yess!! I am so happy that you enjoyed this recipe, Colleen. Your substitutions sound great! Thank you for your review & star rating, I really appreciate it.
We LOVE a good broccoli salad in this house and it’s always so fun to find new twists and recommendations for old traditions. This one is really good (and so much healthier haha)! We still added our beloved cheese and cauliflower, but will def be making this again!
Ah yay! I am so happy this recipe was a hit, Brittany. Thank you for your review + star rating, I so appreciate it!
Just made this as a side for dinner and it is seriously amazing!! I used honey flavored almonds instead of sunflower seeds & I did cook the broccoli because I didn’t realize it needed to sit in the fridge and I needed it done quick! So yummy this will probably be a new staple side dish!
I am so happy to hear that you enjoyed this recipe and that it worked out for you! Thank you for coming back and leaving your review + star rating, I really appreciate it.
I made this recipe as a side dish when we had family down to our lake house this past weekend. It was perfect to make ahead of time, low prep, and delicious! Best part is having the leftovers throughout the week for lunch! I am actually making it again this weekend for a birthday party!
I made this salad last weekend when we had family down to the lake house! It was perfect to make ahead, low prep and a great summer meal. Best part is that the leftovers make for a great lunch throughout the week! I’m actually making it again to bring to a birthday party this weekend 😅
Ah yay! I am so happy that this salad was a hit, Sarah. I completely agree, it is perfect as leftovers too! Thank you for coming back and leaving your review, I really appreciate it.
This salad was so delicious! It was the perfect side salad for my summer dinner party- especially for all of those crunch lovers like me!
I am so happy that this salad was a hit at your dinner party, Isabella! Thank you for coming back and leaving your review, I really appreciate it.
Really enjoyed this recipe – I’ve made it twice in the past month! I used Skyr instead of Greek yogurt because that’s what I had but don’t think I missed much – may have added a little more bacon 😋 Great meal prep side to have in the fridge since it keeps so well!
AH! I am so happy that you enjoyed this recipe, Chelsea. You definitely can’t go wrong with adding more bacon! Thank you for your review + star rating, I really appreciate you being here.