Tangy Broccoli Salad with Greek Yogurt

I used to think broccoli salad was just something you grabbed from the grocery store deli when you needed a side dish in a pinch. You know, the kind sitting in those plastic containers under the fluorescent lights. Then I started making it at home and realized how much better it tastes when it’s fresh—and when you swap out some of that heavy mayo for Greek yogurt.

The thing about this salad is that it’s actually pretty forgiving. You get the crunch from raw broccoli and sunflower seeds, the sweetness from raisins and maple syrup, and that salty, smoky bite from crispy bacon. The dressing is lighter than the traditional version thanks to the yogurt, but you’d never know you’re eating something a bit healthier. It’s the kind of salad that even my kids will eat without complaining, which is saying something.

What Kind of Broccoli Should I Use?

Fresh broccoli florets are your best bet for this salad, and you can either buy pre-cut florets from the produce section or cut up whole broccoli crowns yourself. If you go the whole crown route, you’ll get more bang for your buck and can save the stems for another recipe like stir-fry or soup. The key is to cut your florets into bite-sized pieces so they’re easy to eat and coat well with the dressing. While you could technically use frozen broccoli in a pinch, I’d really recommend sticking with fresh here since the crisp, crunchy texture is what makes this salad so good.

Options for Substitutions

This broccoli salad is easy to customize based on what you have in your kitchen:

• Bacon: Not a bacon fan or looking for a vegetarian option? Try using chopped smoked almonds or crispy chickpeas for that crunchy, savory element.
• Raisins: Swap raisins for dried cranberries, chopped dried apricots, or even fresh grapes if you prefer something less sweet. Each brings its own flavor to the salad.
• Sunflower seeds: Sliced almonds, chopped pecans, or pumpkin seeds work great here. Just keep them raw or lightly toasted for the best crunch.
• Greek yogurt: If you don’t have Greek yogurt, regular plain yogurt works fine, though the dressing might be slightly thinner. You can also use all mayonnaise (1 cup total) for a more traditional version.
• Maple syrup: Honey or agave nectar make good substitutes and will give you that same touch of sweetness in the dressing.
• Red onion: Green onions or shallots are milder alternatives if raw red onion is too sharp for your taste. You can also reduce the amount to 1/4 cup.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is skipping the blanching step or overcooking the florets, which either leaves them too tough and raw-tasting or turns them mushy – aim for exactly one minute in boiling water, then immediately shock them in ice water to stop the cooking process.

Another common error is adding the dressing too early, which can make your salad watery and limp, so wait until just before serving to toss everything together, or keep the dressing separate if you’re meal prepping.

Don’t forget to thoroughly dry your broccoli after the ice bath using paper towels or a salad spinner, since any excess water will dilute your creamy dressing and make the whole dish taste bland.

For extra flavor, toast your sunflower seeds in a dry pan for a few minutes before adding them to the salad – this simple step brings out their nutty taste and adds a nice crunch.

What to Serve With Broccoli Salad?

This broccoli salad is perfect for summer cookouts and potlucks, so I love serving it alongside grilled chicken, burgers, or BBQ ribs. It also pairs really well with pulled pork sandwiches or grilled sausages since the creamy, slightly sweet dressing balances out smoky flavors. If you’re looking for a lighter meal, try it with some grilled salmon or as a side to a simple rotisserie chicken. The salad is hearty enough on its own that you could even eat it as a main dish for lunch, maybe with some crusty bread on the side.

Storage Instructions

Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, so it’s a great make-ahead option for potlucks or meal prep. Just keep in mind that the broccoli will soften a bit over time, so if you like it extra crunchy, it’s best enjoyed within the first day or two.

Make Ahead: You can prep the components separately up to a day in advance. Keep the chopped broccoli, cooked bacon, and dressing in separate containers, then toss everything together about an hour before serving. This way the sunflower seeds stay crispy and the broccoli stays nice and fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 35-45 g
• Fat: 90-105 g
• Carbohydrates: 135-155 g

Ingredients

For the salad:

• 28 oz broccoli florets (cut into bite-sized 1-half inch pieces)
• 6 strips bacon (cooked until very crispy and crumbled)
• 1/2 cup raisins (I use Sun-Maid for consistent sweetness)
• 1/2 cup sunflower seeds
• 3/4 cup red onion

For the dressing:

• 1/2 cup mayonnaise (I prefer Hellmann’s for the creamiest base)
• 1/2 cup greek yogurt
• 3 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Step 1: Prepare the Bacon and Mise en Place

• 6 strips bacon
• 3/4 cup red onion, diced
• 1/2 cup raisins
• 1/2 cup sunflower seeds

While your oven preaches to 400°F, prepare all your ingredients so assembly moves quickly.

Arrange bacon strips on a baking sheet and bake for 18-20 minutes until very crispy.

Meanwhile, dice the red onion into small pieces and measure out the raisins and sunflower seeds into separate bowls.

Once the bacon is done and cooled enough to handle, crumble it into bite-sized pieces.

I find that baking bacon instead of pan-frying it renders the fat more evenly and creates a consistently crispy texture throughout.

Step 2: Blanch and Cool the Broccoli

• 28 oz broccoli florets

While the bacon finishes cooking, bring a large pot of salted water to a boil.

Add the broccoli florets and cook for exactly 1 minute—this brightens the color and makes them tender-crisp without turning them mushy.

Immediately drain in a colander and plunge into an ice bath to stop the cooking process.

Once cooled, drain well and pat the broccoli dry with paper towels; excess moisture will dilute your dressing.

Step 3: Make the Greek Yogurt Dressing

• 1/2 cup mayonnaise
• 1/2 cup greek yogurt
• 3 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

In a medium bowl, whisk together the mayonnaise, Greek yogurt, maple syrup, apple cider vinegar, black pepper, and garlic powder until smooth and well combined.

Taste and adjust sweetness or tanginess to your preference—the maple syrup and vinegar should be balanced.

I like to use Greek yogurt as a base because it adds protein and a subtle tang that cuts through the richness of the mayo, keeping the salad from feeling too heavy.

Step 4: Assemble and Dress the Salad

• broccoli florets from Step 2
• crumbled bacon from Step 1
• 1/2 cup raisins
• red onion from Step 1
• 1/2 cup sunflower seeds
• dressing from Step 3

In a large bowl, combine the cooled broccoli from Step 2 with the crumbled bacon, raisins, diced red onion, and sunflower seeds.

Pour the dressing from Step 3 over the vegetables and toss gently but thoroughly until every piece is coated.

Let the salad rest for 5-10 minutes before serving so the flavors meld together, but don’t make it too far ahead—broccoli stays crispest when dressed just before eating.

Tangy Broccoli Salad with Greek Yogurt

Delicious Tangy Broccoli Salad with Greek Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 8 servings

Calories 1525 kcal

Ingredients

  

For the salad::

• 28 oz broccoli florets (cut into bite-sized 1-half inch pieces)
• 6 strips bacon (cooked until very crispy and crumbled)
• 1/2 cup raisins (I use Sun-Maid for consistent sweetness)
• 1/2 cup sunflower seeds
• 3/4 cup red onion

For the dressing::

• 1/2 cup mayonnaise (I prefer Hellmann's for the creamiest base)
• 1/2 cup greek yogurt
• 3 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

 

• While your oven preaches to 400°F, prepare all your ingredients so assembly moves quickly. Arrange bacon strips on a baking sheet and bake for 18-20 minutes until very crispy. Meanwhile, dice the red onion into small pieces and measure out the raisins and sunflower seeds into separate bowls. Once the bacon is done and cooled enough to handle, crumble it into bite-sized pieces. I find that baking bacon instead of pan-frying it renders the fat more evenly and creates a consistently crispy texture throughout.
• While the bacon finishes cooking, bring a large pot of salted water to a boil. Add the broccoli florets and cook for exactly 1 minute—this brightens the color and makes them tender-crisp without turning them mushy. Immediately drain in a colander and plunge into an ice bath to stop the cooking process. Once cooled, drain well and pat the broccoli dry with paper towels; excess moisture will dilute your dressing.
• In a medium bowl, whisk together the mayonnaise, Greek yogurt, maple syrup, apple cider vinegar, black pepper, and garlic powder until smooth and well combined. Taste and adjust sweetness or tanginess to your preference—the maple syrup and vinegar should be balanced. I like to use Greek yogurt as a base because it adds protein and a subtle tang that cuts through the richness of the mayo, keeping the salad from feeling too heavy.
• In a large bowl, combine the cooled broccoli from Step 2 with the crumbled bacon, raisins, diced red onion, and sunflower seeds. Pour the dressing from Step 3 over the vegetables and toss gently but thoroughly until every piece is coated. Let the salad rest for 5-10 minutes before serving so the flavors meld together, but don't make it too far ahead—broccoli stays crispest when dressed just before eating.