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This Greek Yogurt Broccoli Salad is a healthy twist on a classic, made without mayo! It’s a perfect potluck side dish than can be easily transported.
Get your grills fired up folks, it’s cookout season! As a veggie enthusiast, I like to challenge the traditional grilling/BBQ culture and add some vegetable heavy dishes to the mix.
Don’t get me wrong. I really enjoy a delicious grilled hamburger or hot dog, especially on the 4th of July or Father’s Day. I just think that there’s also a place for veggies at these events!
There are some fun things in store for the summer cookout season in the Veg World, including a special post on making plant-based appetizer trays. And I’m excited to get things started today with this Healthy Greek Yogurt Broccoli Salad.
The best thing about cooking is experimenting with the infinite number of ways that ingredients can come together. Broccoli salad is a good example of putting together foods that I wouldn’t always think of as a suitable combination.
Sure, dried cranberries, pecans, and red onion are pretty common salad toppings. But using broccoli florets and grated carrots as the base? Not as intuitive!
I also experimented with a lightened up version of traditional broccoli salad dressing for this recipe. That’s why there’s Greek yogurt in the name! The final product is a bit tangier and sweeter than your typical broccoli salad, but just as (if not more) delicious!
Ingredients in Greek Yogurt Broccoli Salad
This simple dish has a flavorful dressing made from:
- Greek yogurt (whole milk GY makes it extra creamy!)
- Apple cider vinegar
Whisk together these ingredients and pour it all over raw broccoli florets, diced red onion, shaved carrots, dried cranberries, and pecans. Doesn’t get much easier than that, huh?
How to Prep Broccoli for Broccoli Salad
You can use pre-cut broccoli florets (sold at most grocery stores, including Trader Joe’s) to save yourself some time for this recipe.
If you want to use fresh broccoli, which is what I prefer to do, follow these steps:
- Wash a couple heads of broccoli.
- Use a large knife to slice off the stalk (but don’t discard it)!
- Pull apart the broccoli florets using your hands. You can also use a knife to slice off the florets.
- Dice the stalks into small pieces to add to the salad.
PS – You do not have to cook the broccoli for this recipe. It tastes great raw, especially because it’s so crunchy that way!
Can you make broccoli salad ahead of time?
Absolutely. Put the salad together in an airtight container, and store the dressing in a separate container. Then, when you’re ready to serve it, dress the salad. This will prevent it from getting soggy.
How long will broccoli salad last in the fridge?
If you have leftovers after you dress and serve the salad, you can store it in an airtight container in the fridge. It should last for 2-3 days, but may lose some of its crunchiness over time.
What to Serve with Greek Yogurt Broccoli Salad
This is a great recipe for a crowd, and goes well with burgers, pulled pork sandwiches, chicken breasts, veggie burgers, or fish.
If you’re looking for some other easy broccoli dishes, check out:
- No Waste Broccoli Salad with Peanut Dressing
- Simple Charred Broccoli and Red Onion
- Easy Broccoli and Cheese Egg Bake
- Broccoli and Sweet Potato Frittata
Healthy Greek Yogurt Broccoli Salad
- 6 cups broccoli florets - about 2 medium heads
- 1/2 cup carrots - about 2 medium shaved into thin slices using a vegetable peeler; can sub shredded carrots
- 1/2 cup red onion - chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans - chopped
- In a large bowl, combine the broccoli florets, shaved or shredded carrots, red onion, dried cranberries, and chopped pecans.
- In a separate bowl, whisk together the Greek yogurt with the apple cider vinegar and honey.
- Pour the dressing over the broccoli salad and mix until well coated. Enjoy!
Have a great weekend!