This broccoli salad is loaded with raisins, sunflower seeds and bacon and is topped with a creamy Greek yogurt dressing. This post is sponsored by Kroger.
In honor of Women’s History Month, I’m so excited to share a recipe inspired by one of the most important women in my life: my mom.
Some of my best memories with my mom revolve around the kitchen. She was always cooking up something and I was in the kitchen more often than not… likely stealing bites from whatever she was making, but I like to think I helped a little too!
She’s the person who taught me to cook and really ignited my passion for cooking and food. For that, I’ll be forever grateful.
We haven’t been able to see each other much this year and that has been really, really hard. I can’t wait until I can hug you again, Mom!
Remaking dishes from my childhood has always been one of my favorite things to do, but even more so now! It helps me relive those special memories and feel close to family, even during a time when we have to stay distanced.
My mom made a broccoli salad for every gathering growing up and it was one of my absolute favorites! I’ve already shared a vegan broccoli salad with a creamy cashew dressing, but I was craving the classic version recently so I created this recipe. It’s just like the broccoli salad I grew up eating, but with a lightened-up twist!
When testing this 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!
Healthy Broccoli Salad Ingredients
- chopped broccoli florets – you can use pre-chopped florets or buy full heads. Either way you’ll want to chop the florets into tiny, bite-size pieces. This helps distribute the dressing and makes the salad easier to eat.
- bacon – I used Simple Truth pork bacon, but turkey bacon would work great too.
- sunflower seeds
- raisins – I love the Simple Truth brand.
- red onion
- Greek yogurt – instead of mayo, I used Greek yogurt to up the protein and reduce the fat.
- apple cider vinegar
- honey or maple syrup – a hint of sweet to balance out the rest of the ingredients.
- sea salt and black pepper
I grabbed all of the ingredients for this salad from Kroger. We’ve been doing their grocery pickup or delivery and it has been a lifesaver!
Pro tip: As I mentioned, I love Kroger’s Simple Truth products. Simple Truth is their natural, organic line that is free from 101+ artificial preservatives and ingredients. Their packaging is super clean and clear so you know exactly what you’re buying!
Substitutions & Notes
Raw broccoli – Make sure you’re using fresh, raw broccoli. Frozen or cooked broccoli won’t work for this recipe! If you’re looking for a salad with cooked broccoli try this: roasted broccoli quinoa salad.
Vegetarian version – You can omit the bacon or try using tempeh bacon or coconut bacon.
Dairy-free version – Use 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.
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.
How to Make Broccoli Salad
Cook bacon: I like cooking it in the oven (see notes in the recipe card), but you can also cook it in a skillet on the stovetop or in the microwave.
Combine ingredients: In a large bowl, whisk together yogurt, honey, maple syrup, salt and pepper. Add broccoli, sunflower seeds, raisins, red onion, and bacon to the bowl and stir until well combined.
Cover and chill: Cover container and chill in the fridge. Let sit for at least 3-4 hours before serving. Overnight works great too as this salad tastes better after it has had time to sit.
How to Store Broccoli Salad
This broccoli salad will last up to five days in an airtight container in the refrigerator. You may notice that the raisins absorb some of the liquid or the sunflower seeds soften but that’s okay! It will still be delicious.
This broccoli salad is loaded with raisins, sunflower seeds and bacon and topped with a creamy Greek yogurt dressing.
- 5 cups chopped broccoli florets (about 2 large heads)
- 3 slices of cooked bacon (pork or turkey bacon work)
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 1/3 cup diced red onion
- 3/4 cup plain full-fat Greek yogurt
- 1 1/2 Tablespoons apple cider vinegar
- 1 Tablespoon honey
- 1 Tablespoon water
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- sprinkle of garlic powder
- Cook bacon: 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.
- Make dressing: In a small bowl whisk together yogurt, apple cider vinegar, honey, water, salt, pepper and garlic powder.
- Combine everything: Add broccoli, sunflower seeds, raisins, red onion, and bacon to the bowl and stir until well combined.
- Cover and chill: Cover container and chill in the fridge. Let sit for at least 3-4 hours before serving. Overnight works great too as this salad tastes better after it has had time to sit.
- How to 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.
- Serving Size: 1 cup
- Calories: 206
- Sugar: 12g
- Sodium: 118mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 11mg