Greek Yogurt Broccoli Salad
This easy broccoli salad recipe is made with Greek yogurt, fresh broccoli, onions, and nuts. Refined sugar-free and made with no cooking, it’s an easy meal-prep-friendly side dish for spring and summer!
Growing up in southern Indiana, broccoli salad was a staple for me at every cookout and pool party. So, I was astonished when I learned that Cam had never had it.
Obviously, we had to change that immediately. However, the versions I grew up eating are made with full-fat mayonnaise and sugar. Lots of it.
That doesn’t necessarily fit in with our daily eating habits these days. So, I put a better-for-you spin on the classic dish, adding more protein, reducing the amount of fat, and eliminating any refined sugar. You still get the sweet, tangy taste, and it’s ready to eat in minutes!
🥦 Recipe Ingredients and Substitutions
Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!
- Raw Broccoli – For a budget-friendly option, buy whole heads of broccoli and chop them into florets. Or, save time, and buy ready-to-eat florets.
- Nuts and Seeds – Almonds and raw pepitas add a satisfying crunch.
- Red Onion – Diced finely, this adds a pop of tangy flavor and extra crunch.
- Dried Cranberries – These add sweetness, balancing some of the tang.
- Pure Maple Syrup – Sweetens the dressing without the need for refined sugar. Honey will also work.
- Plain Greek Yogurt – This replaces the mayonnaise in traditional recipes, reducing the fat content and adding a boost of protein.
- Apple Cider Vinegar – Adds a bright, tangy flavor.
🥓 How to Make an Easy Broccoli Salad with Greek Yogurt
- Prepare. Chop the veggies into bite-sized pieces and set aside.
- Prepare the dressing. Whisk maple syrup, yogurt, apple cider vinegar, and water in a small bowl. Add more water as needed to create a thin, pourable consistency.
- Combine. Add all the salad ingredients to a large mixing bowl. Pour the broccoli salad dressing on top, and toss to combine and coat. Season with salt and pepper to taste.
- Serve. Enjoy immediately. Or, for the best taste, transfer it to the fridge to chill for a few hours before serving. Getcha some of that!
🧅 Flavor Variations
- Bacon – We often include bacon for a smoky flavor that balances the sweet, tangy taste.
- Dried Fruit – Replace the cranberries with raisins, and include apples, too, if you want even more sweet flavor and crunch.
- Nuts/Seeds – Omit the nuts and seeds. Or, use sunflower seeds, walnuts, or pecans, if preferred.
- Protein – Transform this side dish into a complete meal by folding in leftover baked chicken, shredded chicken, or tuna.
- Cheese – Stir in sharp cheddar cheese, parmesan, or mozzarella.
⁇ Common Questions
We don’t, but you can blanch the broccoli for a slightly softer texture.
Serve this recipe as a side with main courses like burgers, grilled chicken, hot dogs, etc.
Store leftovers in an airtight container in the fridge for up to 3-4 days. It actually tastes better after it sits a day or so. Just give the ingredients a good stir to redistribute before serving.
🍽️ More Meal Prep Recipes
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Broccoli Salad with Greek Yogurt Dressing
Equipment
- 1 Small Bowl
- 1 Large Bowl
Ingredients
- 1 cup plain Greek yogurt
- 1 ½ Tablespoons pure maple syrup
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons water
- 1 pound broccoli florets chopped
- ⅓ cup red onion diced
- ¼ cup almonds chopped
- ¼ cup raw pepitas
- ⅓ cup dried cranberries
Instructions
- Add the Greek yogurt, pure maple syrup, apple cider vinegar, and water to a small mixing bowl. Whisk until smooth.1 cup plain Greek yogurt, 1 ½ Tablespoons pure maple syrup, 3 Tablespoons apple cider vinegar, 2 Tablespoons water
- Chop the broccoli and red onion into bite-sized pieces. Add them to a large mixing bolw with the almonds, pepitas, and dried cranberries. Toss to combine.1 pound broccoli florets, ⅓ cup red onion, ¼ cup almonds, ¼ cup raw pepitas, ⅓ cup dried cranberries
- Pour the Greek yogurt dressing over the broccoli salad ingredints. Toss again to combine and coat.
- Serve immediately, or chill in the fridge for 30 minutes before serving. Getcha some of that!
I don’t typically like broccoli salad, but this is incredible!