I’m sharing my Healthy Broccoli Salad that layers crisp broccoli, smoky bacon, tart cranberries, crunchy sunflower seeds and tangy goat cheese in a creamy mayo and yogurt dressing with one unexpected ingredient you won’t guess.

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I fell for this Best Broccoli Salad Recipe the first time I tossed broccoli florets with crispy bacon and a handful of tangy surprises. It looks simple but every bite keeps changing, sweet then salty then creamy and you start wondering why you waited so long to try it I know I did.

I make it when I need something fresh but not boring, and people keep asking for the recipe even though I dont give it all away. If you want a Healthy Broccoli Salad that still feels a little naughty, this one will make you rethink what salad should be.

Ingredients

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Crunchy, high in fiber and vitamin C, gives freshness and a green snap.
Smoky, salty, adds umami and fat, makes the salad feel indulgent.
Pungent bite, slightly sweet when raw, balances richness with sharpness.
Sweet and tart, give chewy texture and bright pops of flavor.
Toasty crunch, little protein and healthy fats, great contrast to veggies.
Tangy creamy cheese, adds richness and slight tang, crumbles beautifully.
Creamy, slightly sweet and tangy dressing that coats everything nicely.
Sugar or honey adds sweetness, balances vinegar, can be swapped for low carb.

Ingredient Quantities

6 cups broccoli florets (about 2 large heads)

6 slices bacon, cooked and crumbled

1 small red onion, finely diced (about 1/4 cup)

3/4 cup dried cranberries

1/2 cup sunflower seeds, toasted

4 ounces goat cheese, crumbled (about 1/2 cup)

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

1 tablespoon apple cider vinegar

1 tablespoon granulated sugar or honey, or 1 tablespoon sugar substitute for low carb

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

How to Make this

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1. Wash and dry 6 cups broccoli florets, then cut into bite-size pieces so they eat nice with a fork.

2. Cook 6 slices bacon until crisp, drain on paper towels and crumble into bits.

3. Toast 1/2 cup sunflower seeds in a dry skillet over medium heat, stirring often, until golden and fragrant, about 3 to 4 minutes; let cool.

4. Finely dice 1 small red onion (about 1/4 cup) and measure 3/4 cup dried cranberries and 4 oz crumbled goat cheese.

5. Make the dressing: whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon apple cider vinegar, and 1 tablespoon sugar or honey (or 1 tbsp sugar substitute for low carb), then stir in 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; taste and adjust if needed.

6. In a large bowl combine the broccoli, crumbled bacon, diced red onion, dried cranberries, toasted sunflower seeds and about half of the goat cheese.

7. Pour the dressing over the salad and gently toss to coat everything evenly, careful so the goat cheese stays a little chunky and doesnt just melt into the mix.

8. Cover and chill at least 30 minutes so the flavors meld (an hour or two is even better). Before serving, sprinkle the remaining goat cheese and a few extra sunflower seeds on top for texture.

9. Serve cold or at room temp, and enjoy — this keeps well in the fridge for 2 to 3 days, though the broccoli gets softer with time.

Equipment Needed

1. Sharp chef’s knife for cutting florets and dicing the onion, any sharp knife works
2. Cutting board roomy enough for two heads of broccoli
3. Large mixing bowl to combine and toss the salad
4. Skillet (nonstick or cast iron) to crisp the bacon and toast the sunflower seeds
5. Measuring cups and spoons for mayo, yogurt, vinegar, sugar and seeds
6. Whisk and a small bowl or jar to make the dressing, a fork works ok too
7. Tongs or spatula plus paper towels for handling and draining the bacon
8. Airtight container or large bowl with a lid to chill and store, plus a spoon or salad tongs for serving

FAQ

Q: Can I make this salad ahead of time?

A: Yes. Make the dressing up to 4 days ahead, and keep it chilled. Toss the salad with dressing 30 minutes to 2 hours before serving for best texture. If you need to store leftovers, they keep 2 to 3 days in the fridge, but the broccoli will soften over time.

Q: Can I use frozen broccoli instead of fresh?

A: You can, but thaw completely and drain well, or briefly blanch then shock in ice water and dry. Frozen broccoli tends to be softer, so it wont be quite as crisp as fresh.

Q: How do I keep the broccoli nice and crisp?

A: Blanch for 60 seconds in boiling salted water, then plunge into ice water to stop cooking. Dry very well before dressing, and add dressing close to serving time if you want max crunch.

Q: I dont eat pork, what can I use instead of bacon?

A: Try smoked tempeh, store bought coconut bacon, or oven-roasted chickpeas for crunch and smokey flavor. You can also just add extra sunflower seeds and a pinch of smoked paprika.

Q: Can I make this low carb or keto friendly?

A: Yes, swap the sugar or honey for a sugar substitute as listed, and reduce or skip the dried cranberries since they have a lot of carbs. Add extra seeds, chopped celery, or diced bell pepper for texture.

Q: How do I toast sunflower seeds and why should I bother?

A: Toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly browned. Toasting brings out their nutty flavor and gives better crunch, so it's worth the extra minute.

BEST Broccoli Salad Recipe Substitutions and Variations

Bacon: swap with cooked turkey bacon (same amount) for less fat, use crisped pancetta for a richer salty bite (use about the same weight), or for vegetarian try smoked tempeh or coconut “bacon” (about 4 to 6 oz tempeh, chopped).
Red onion: replace with 2 to 3 thinly sliced scallions for a milder onion flavor, or 2 tablespoons finely minced shallot if you want a sweeter, delicate bite.
Dried cranberries: sub with raisins or chopped dried apricots for similar chew and sweetness, or use 1 cup small apple dice for fresh crunch and tartness (use slightly less if you want less moisture).
Goat cheese: swap with crumbled feta for similar tang (equal amount), use blue cheese for bolder flavor, or for a dairy free option try 1/2 cup firm crumbled tofu seasoned with a squeeze of lemon.

Pro Tips

1) Blanch the broccoli quick, then drop it in ice water. It makes the florets brighter and still crunchy, but be sure to dry them super well afterwards or the dressing gets watery and the salad goes limp.

2) Toast the sunflower seeds and cool them fully, and crisp the bacon till it’s really crunchy. Warm seeds or bacon will wilt the broccoli and soften the goat cheese, so let both come to room temp before tossing. Save a little bacon and a few seeds for the top so you get that fresh crunch when you serve.

3) Make the dressing ahead and taste for balance. If it seems flat add a little more vinegar or a squeeze of lemon, if it’s too sharp add honey or a tiny bit more yogurt. Also, don’t overdress; start with most of it and add more after it rests so you don’t end up with soggy salad.

4) For texture and presentation, crumble only half the goat cheese into the salad and sprinkle the rest on top. Or roll small goat cheese balls and chill them so you get pockets of creamy tang instead of it melting into everything. If you want the salad to last longer, keep the dressing separate and toss right before serving.

BEST Broccoli Salad Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

Servings

servings

Calories

393

kcal

Equipment: 1. Sharp chef’s knife for cutting florets and dicing the onion, any sharp knife works
2. Cutting board roomy enough for two heads of broccoli
3. Large mixing bowl to combine and toss the salad
4. Skillet (nonstick or cast iron) to crisp the bacon and toast the sunflower seeds
5. Measuring cups and spoons for mayo, yogurt, vinegar, sugar and seeds
6. Whisk and a small bowl or jar to make the dressing, a fork works ok too
7. Tongs or spatula plus paper towels for handling and draining the bacon
8. Airtight container or large bowl with a lid to chill and store, plus a spoon or salad tongs for serving

Ingredients

6 cups broccoli florets (about 2 large heads)
6 slices bacon, cooked and crumbled
1 small red onion, finely diced (about 1/4 cup)
3/4 cup dried cranberries
1/2 cup sunflower seeds, toasted
4 ounces goat cheese, crumbled (about 1/2 cup)
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar or honey, or 1 tablespoon sugar substitute for low carb
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions

Wash and dry 6 cups broccoli florets, then cut into bite-size pieces so they eat nice with a fork.
Cook 6 slices bacon until crisp, drain on paper towels and crumble into bits.
Toast 1/2 cup sunflower seeds in a dry skillet over medium heat, stirring often, until golden and fragrant, about 3 to 4 minutes; let cool.
Finely dice 1 small red onion (about 1/4 cup) and measure 3/4 cup dried cranberries and 4 oz crumbled goat cheese.
Make the dressing: whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon apple cider vinegar, and 1 tablespoon sugar or honey (or 1 tbsp sugar substitute for low carb), then stir in 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; taste and adjust if needed.
In a large bowl combine the broccoli, crumbled bacon, diced red onion, dried cranberries, toasted sunflower seeds and about half of the goat cheese.
Pour the dressing over the salad and gently toss to coat everything evenly, careful so the goat cheese stays a little chunky and doesnt just melt into the mix.
Cover and chill at least 30 minutes so the flavors meld (an hour or two is even better). Before serving, sprinkle the remaining goat cheese and a few extra sunflower seeds on top for texture.
Serve cold or at room temp, and enjoy — this keeps well in the fridge for 2 to 3 days, though the broccoli gets softer with time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.