Everyone needs a good go to Healthy Broccoli Salad for potlucks, parties, or summer BBQs. This is my must make recipe for that time of year and it also is great for meal prepping for lunch during the week!
It’s full of flavor, texture and made with the best creamy dressing that gets a protein boost from the Greek yogurt.
We’re talking lots of vibrant broccoli pieces tossed with dried cranberries (sorry raisins), red grapes, walnuts, feta cheese, celery and red onion.
Broccoli salad is so forgiving and versatile too! You can add in different types of cheese like cheddar or jack, use different nuts like almonds or even pine nuts and sun flower seeds, add in more color from shredded carrots, toss in bacon because why not, or add in diced apple if you’re not feeling the grapes.
Some of my other favorite salads that are great for a group are my Easy Italian Pasta Salad , Shaved Brussels Sprouts Salad , Healthy Potato Salad , and 4 Bean Salad with Avocado .
What is broccoli salad?
Broccoli salad is an easy salad that traditionally is made with broccoli of course, raisins, bacon bits, red onion, sun flower seeds and a creamy mayo-based dressing. My recipe varies a little bit, but no matter what you toss in, everybody needs a good broccoli salad in their arsenal and mine is the best! Promise ?
What goes into this healthy broccoli salad?
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Broccoli florets : pro tip: cut them nice and small so it’s a nice size to eat!
- Cheese : I use feta in this recipe but you can also use shredded cheddar or goat cheese
- Dried cranberries : I love the pop of color and sweetness they add, or feel free to use raisins or golden raisins.
- Red onion: I love it diced small, but feel free to slice thinly and toss in.
- Walnuts: Can sub with pecans, slivered almonds, sunflower seeds, pine nuts, or leave em’ out!
- My bonus add ins: red grapes and celery
- Dressing : I use part mayonnaise, part Greek yogurt, lemon juice and honey.
How to make a Healthy Broccoli Salad
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card .
- Make the dressing.
- Toss all salad ingredients in a large bowl.
- Add the dressing and toss to combine.
- Chill until ready to serve!
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Healthy Broccoli Salad
Ingredients
For the salad
- 2 heads broccoli, chopped into small florets (~6-8 cups)
- 1 cup dried cranberries
- 1 cup red grapes, halved
- 1/2 medium red onion, diced
- 2 stalks celery, chopped
- 1/2 cup walnuts, roughly chopped
- 1/2 cup feta cheese
For the dressing
- 2/3 cup plain, full-fat Greek Yogurt
- 2/3 cup mayonnaise*
- 2-3 Tbsp. lemon juice
- 2 Tbsp. honey, plus more as desired
- salt and pepper, to taste
Instructions
- Chop the broccoli into bite sized pieces and place in large mixing bowl with the dried cranberries, grapes, red onion, celery, walnuts and feta cheese. Toss. 2 heads broccoli, chopped into small florets (~6-8 cups), 1 cup dried cranberries, 1 cup red grapes, halved, 1/2 medium red onion, diced, 2 stalks celery, chopped, 1/2 cup walnuts, roughly chopped, 1/2 cup feta cheese
- In a smaller bowl, whisk the yogurt, mayo, honey, and lemon juice together until all ingredients are blended. Taste and adjust, adding more honey or lemon juice as desired. 2/3 cup plain, full-fat Greek Yogurt, 2/3 cup mayonnaise*, 2 Tbsp. honey, plus more as desired, 2-3 Tbsp. lemon juice
- Pour the dressing over the broccoli mixture and stir. Add salt and pepper, to taste. Chill for about 20 minutes, or longer, then enjoy! salt and pepper, to taste
- Chill the salad for about 20 minutes, or longer to help the flavors develop to create a super flavorful salad. Once chilled, enjoy!
Video
Notes
Feel free to add bacon crumbles, diced apples, cubed cheese or shredded carrots
Use all Greek yogurt instead of mayo, if preferred. Use vegan mayo if needed.
Use sun flower seeds or pine nuts instead of walnuts.
Use white sugar instead of honey.
Use raisins instead of dried cranberries.
Use apple cider vinegar instead of lemon juice.
Salad can be made up to 24 hours in advance.
Leftovers should be refrigerated in an airtight container and consumed within 5 days.
