Broccoli Salad with Bacon and Greek Yogurt Dressing
Every good summer BBQ needs plenty of sides, but when you’re finally tired of pasta and potato salad, this Broccoli Salad with Bacon and Greek Yogurt Dressing is where it’s at!
It’s a perfect balance of healthy and not-so-much, sweet and salty, crunchy and chewy.
The first time I ever had Broccoli Salad was at my first job out of college at a hotel in Alabama. When this salad would appear in the salad bar at lunch, I knew it was going to be a good day!
Of course, that version was made with both mayo and sour cream, as well as a ton of added sugar. And however delicious it was, I knew that there had to be a way to make it just a touch lighter while being just as tasty!
In this (healthy-ish) version of Broccoli Salad, I swapped greek yogurt for the mayo/sour cream mixture. And then I used just a touch of maple syrup instead of the added white sugar. The balance of flavors still works because the yogurt provides enough funk and the dried cranberries bring another level of sweetness that makes more sugar unnecessary!
Healthy and delicious!
This Broccoli Salad requires less than 10 minutes of work to pull together. But I do suggest making it ahead of time. It’s best after it rests in the refrigerator for a few hours (or overnight!).
What You Need to Make Broccoli Salad:
Thankfully, you need less than 10 ingredients.
- Cooked Bacon, thick-cut is best
- Sunflower Seeds, salty or unsalted work
- Dried Cranberries, or any other kind of dried berry you like
- Red Onion
- Greek Yogurt
- Maple Syrup
- Red Wine Vinegar
Add a little green to your BBQ this summer with this easy, healthy Broccoli Salad with Bacon and Greek Yogurt Dressing!
- 1 small head of broccoli
- 4 slices thick-cut bacon
- 1/2 small red onion diced
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/2 small red onion
- 1/3 cup greek yogurt
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon maple syrup
Chop the broccoli into small florets. Cook the bacon until crispy and dice it up.
In a mason jar, combine the greek yogurt, red wine vinegar and maple syrup. Shake well and set aside.
In a medium bowl, combine the broccoli florets, chopped bacon, red onion, cranberries and sunflower seeds. Pour the greek yogurt dressing over the top and toss well.
Let sit for at least an hour and up to 4 days in the fridge.