Creamy, crunchy, deli-style side, make ahead friendly with lighter yogurt dressing
All the sweet-salty crunch you crave, crisp broccoli, smoky bacon, juicy raisins, and a tangy, glossy dressing.
Why You’ll Love It
- Broccoli Salad Recipe Easy: 15 minutes of prep; no cooking besides bacon.
- Healthy Broccoli Bacon Dish: Greek-yogurt blend keeps it creamy with less mayo.
- Crowd-pleaser: Familiar flavors win with picky eaters and potlucks.
- Make-ahead magic: Better after a 30–60 min chill; perfect side for meal prep.
- Flexible base: Turn it into Roasted Broccoli Bacon Salad or add kale without losing the deli vibe.
Ingredients (notes only)
Salad Base
- Fresh broccoli florets (small bites = better dressing cling).
- Crisp bacon: Cook until deeply browned; pork is safe at 145°F/63°C (chicken/turkey bacon 165°F/74°C).
- Raisins or dried cranberries: Classic sweetness.
- Sunflower seeds or sliced almonds: Crunch + healthy fats.
- Red onion (rinsed): Mild bite; quick rinse = less sharp.
- Cheddar (optional): Small cubes for deli style.
Creamy Yogurt Dressing
- Greek yogurt + mayo: Light yet luscious.
- Apple cider vinegar + Dijon: Tang and backbone.
- Honey or maple: Balances the tang.
- Salt, pepper: Season boldly; broccoli absorbs flavor.
Step-by-Step
- Cook bacon until crisp; drain on paper towel and chop. (Pork 145°F; turkey 165°F.)
- Prep broccoli into small florets; finely chop some stems for extra crunch.
- Make dressing: Whisk yogurt, mayo, vinegar, Dijon, honey, salt, and pepper until glossy.
- Toss: In a big bowl combine broccoli, bacon, raisins, seeds, onion, and cheddar (if using).
- Dress & chill: Fold in dressing to coat. Chill 30–60 min (best flavor/texture).
- Serve: Taste, adjust salt/acid, finish with extra seeds.
Pro Tips
- Micro-florets: Smaller pieces = better bite and distribution.
- Rinse the onion: 30-second cold rinse tames sharpness.
- Salt the dressing, not the veg: Keeps broccoli crisp.
- Meal prep: Keep bacon/cheese separate if storing >1 day; add just before serving.
Variations (mapped to interests)
- Broccoli Salad With Bacon and Raisins: Use golden raisins; add 1 extra tsp honey.
- Roasted Broccoli Bacon Salad: Roast florets at 425°F/220°C, 14–16 min (edges charry), cool, then toss.
- Kale Mix (Salad Kale): Fold in 2 cups finely chopped lacinato kale; massage with a spoonful of dressing first.
- Extra-Healthy: All-yogurt dressing, add 1 tsp olive oil for silkiness.
- “The Kitchn”-style nod: Keep cheddar cubes and sunflower seeds; slightly sweeter dressing.
How to Serve
Pairs with burgers, pulled pork, grilled chicken (165°F/74°C), or salmon (145°F/63°C). Great at potlucks next to pasta salads and slaws.
Make Ahead & Storage
- Fridge (dressed): 3–4 days (stays crunchy).
- Meal-prep tip: Store bacon and seeds separately to keep them crisp; stir in before serving.
- Do not freeze—fresh texture is the point.
FAQs
Can I use frozen broccoli? Not ideal—texture turns watery. Use fresh, or roast to drive off moisture.
How do I keep it from being too sweet? Start with less honey; add to taste after chilling.
Can I make it dairy-free? Use vegan mayo and skip cheddar; add extra seeds for richness.
Red onion too sharp? Rinse slices in cold water or use scallions.
Simple Nutrition (estimate, per 1/8 recipe)
≈240 kcal • 7 g protein • 16 g carbs • 17 g fat • 3 g fiber • 300 mg sodium
Nutrition is an estimate; will vary by brands and swaps.
Easy Broccoli Bacon Salad
Creamy, crunchy Broccoli Bacon Salad with a lighter Greek-yogurt dressing, raisins, and sunflower seeds. Quick to make, perfect for meal prep and potlucks.
Ingredients
- 6 cups (20 oz / 570 g) broccoli florets, cut into small bite-size pieces
- 6 slices bacon, cooked crisp and chopped (pork to 145°F/63°C; turkey/chicken to 165°F/74°C)
- 1/2 cup raisins or dried cranberries
- 1/3 cup roasted sunflower seeds or sliced almonds
- 1/4 cup finely sliced red onion (rinsed and drained)
- 1/2 cup small cheddar cubes (optional)
- 1/2 cup plain 2% Greek yogurt
- 1/4 cup mayonnaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp honey or maple syrup (plus more to taste)
- 1 tsp Dijon mustard
- 3/4 tsp fine salt
- 1/4 tsp black pepper
Equipment
- large mixing bowl
- whisk for dressing
- Sheet pan for roasted broccoli or bacon
- knife and cutting board
- tongs or spatula
Method
- In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon, salt, and pepper until smooth and glossy.
- In a large mixing bowl, combine broccoli florets, chopped bacon, raisins, sunflower seeds, red onion, and cheddar (if using).
- Add the dressing to the bowl and toss until evenly coated.
- Chill 30–60 minutes for best flavor. Taste and adjust salt, honey, or vinegar before serving. Garnish with extra seeds if desired.
Nutrition
Calories: 240kcalCarbohydrates: 16gProtein: 7gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 300mgPotassium: 480mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 65mgCalcium: 90mgIron: 1mg
Notes
Roasted version: Roast broccoli at 425°F (220°C) for 14–16 minutes; cool before tossing.
All-yogurt dressing: Replace mayo with Greek yogurt and add 1 tsp olive oil.
Kale mix: Add 2 cups finely chopped kale; massage with 1 Tbsp dressing first.
Picky-eater sweet: Add 1–2 tsp extra honey.
Equipment: Large bowl, whisk, sheet pan (for roasted option).
Alternate Methods: Bacon in oven: Bake on rack at 400°F (205°C) for 15–18 min to crisp.
Air fryer bacon: 370°F (188°C) for 7–10 min until crisp (watch closely).
All-yogurt dressing: Replace mayo with Greek yogurt and add 1 tsp olive oil.
Kale mix: Add 2 cups finely chopped kale; massage with 1 Tbsp dressing first.
Picky-eater sweet: Add 1–2 tsp extra honey.
Equipment: Large bowl, whisk, sheet pan (for roasted option).
Alternate Methods: Bacon in oven: Bake on rack at 400°F (205°C) for 15–18 min to crisp.
Air fryer bacon: 370°F (188°C) for 7–10 min until crisp (watch closely).
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