Easy Healthy Broccoli Salad made with Greek yogurt for a crowd-pleasing picnic side dish! Tangy, creamy, and just as good as the original.
Isn’t she dashing?
I have a love affair with my Vegan Broccoli Salad, as do many of you. While I loooove creating and eating plant-powered recipes, I don’t eat a vegan diet at home. So, since I eat yogurt and eggs and dairy and fish, I feel it’s important for me to showcase a variety of recipes on this blog that mirror how I eat in real life.
It’s high time for another version of the picnic table classic….but with a sauce made creamy with Greek yogurt rather than cashews. Dontcha think?
It seems that these cookout salads (potato, pasta broccoli, etc.) tend to be that ingredient plus copious amount of mayonnaise. Don’t get me wrong—there’s a time and a place for mayo. But we can do better that this!
I know a lot of readers have nut allergies, so this recipe is also conveniently nut-free! Winner winner, broccoli dinner.
She’s gonna be the star of your cookouts, I just KNOW IT.
How to Make Broccoli Salad
Holy guacamole, this recipe could not be easier. First, we don’t have to cook anything. Considering the temps are above 90 these days, I’m not at all mad about not turning the oven or stove on.
First, chop up your broccoli and red onion. Put the veg in a large mixing bowl along with the dried cherries and pepitas.
Next, whisk together the dressing ingredients: Greek yogurt, vinegar, olive oil, honey, salt and pepper. Done and done.
Coat the veggies in the luscious dressing and BADA BOOM, we’re in broccoli business. Taste and adjust, if needed. We must always taste test!
What Makes Broccoli Salad Healthy?
Folks, this recipe is FRESH. It’s nice and light, totally picnic-perfect, but still super flavorful.
No mayo: instead of mayo, we’re creating mega tang and creaminess with the quadruple threat of 2% Greek yogurt (don’t use fat free), vinegar, heart-healthy extra virgin olive oil and honey.
No cheese or bacon: you can totally add these if you’d like, but I thought this salad was crazy satisfying on its own.
A full pound of broccoli: and raw broccoli at that! You’re definitely hitting your veggie quota with this dish. Be sure to finely chop the broccoli into bite-sized pieces to avoid chomping down on a big bite.
Lettuce not forgot, recipes are meant to be a guide!
No sunflower seeds? Try pepitas or chopped almonds. I highly recommend using roasted and salted for maximum flavor.
No dried cherries? Use dried cranberries or halved grapes for a fresh, juicy bite.
Feeling meaty? Do you and add in a handful of cooked bacon or a handful of freshly grated sharp cheddar cheese.
Place chopped broccoli, red onion, sunflower seeds and dried cherries in a large mixing bowl.
In a small bowl, whisk together yogurt, olive oil, vinegar, honey, salt and pepper until smooth. Pour over broccoli mixture and toss well until everything is coated. Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar to get flavors to really pop if necessary. The broccoli will soften a bit and the salad will get even more flavorful as it sits.
TO STORE: Keep leftovers in an air-tight container in the refrigerator for up to three days.