Broccoli Salad

This creamy broccoli salad is the perfect mix of fresh, crunchy veggies tossed in a light and tangy dressing — ready in just 15 minutes!

If you liked this recipe, check out our creamy macaroni salad, black bean salad, pineapple cucumber salad, and quinoa salad.

Louise and I first fell in love with broccoli salad on a road trip across the U.S. — crunchy, creamy, and packed with fresh flavor. It quickly became a favorite, just like our Creamy Pasta Salad, Coleslaw, and Dill Potato Salad!

When we got home, we knew we had to make our own version, inspired by those classic flavors but with a fresh, Mediterranean twist, using a creamy dressing made with just a touch of mayo and protein-packed Greek yogurt.

It’s a fresh, colorful recipe that’s perfect for BBQs, potlucks, and easy family lunches!

We think you’ll love it because:

• 🎉 Crunchy, creamy, and fresh — every bite is a flavor party!
• ⏱️ Ready in 15 minutes — no cooking required.
• 💚 Heart-healthy ingredients — full of fiber, low in saturated fat.
• 🍱 Meal-prep friendly — stays crisp and delicious for days.
• 🧺 Perfect for potlucks, BBQs, or easy lunches.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Broccoli: Fresh, bright green florets without yellow or brown spots. Substitute with cauliflower or use frozen broccoli (blanched 2–3 minutes, drained, and dried).
• Sun-dried tomatoes: In oil, drained and chopped. Perfect substitute for bacon, adding bold, savory flavor.
• Red onion: Adds sharpness to cut through the creamy dressing. Substitute with shallot or spring onions.
• Dried cranberries: Add a sweet and slightly sour flavor. Substitute with raisins or dried blueberries.
• Almonds: Add crunch and healthy fats. Substitute with walnuts or pecans.
• Mixed seeds: Use sunflower seeds, pumpkin seeds, flax seeds, or a mix.

DRESSING

• Mayonnaise: Use our easy vegan mayo or your favorite store-bought mayo.
• Yogurt: Recommend Greek yogurt or fat-free Greek yogurt. Sour cream and non-dairy alternatives work too.
• Maple syrup: Substitute with sugar or honey.
• Apple cider vinegar: Substitute with lemon juice, white wine vinegar, red wine vinegar, or rice vinegar.

Broccoli cauliflower salad: Swap half of the broccoli with cauliflower florets for a colorful, extra-crunchy twist. It’s perfect if you want even more texture and a slightly milder flavor.

Mediterranean broccoli salad: Add a handful of chopped kalamata olives, cucumber, cherry tomatoes, and a sprinkle of oregano for a vibrant Mediterranean spin.

Broccoli apple salad: Toss in small cubes of crisp apple (like Granny Smith or Honeycrisp) for a sweet, fresh crunch that pairs beautifully with the creamy dressing.

Lower-Calorie Dressing: For an even lighter salad, replace the mayo completely with Greek yogurt or a mix of yogurt and a little tahini for extra creaminess.

Step 1. Chop the broccoli

Rinse and dry the broccoli thoroughly with a kitchen towel. Cut it into small, bite-sized florets — the smaller, the better for a creamy, even bite. If the stem is woody, peel the outer layer and chop it into small pieces too. Add the broccoli to a large mixing bowl and set it aside.

Step 2. Toast the nuts and seeds

Chop the almonds into small bits. Add the almonds and mixed seeds to a non-stick skillet and toast them over medium heat for about 2 minutes, stirring often. They should turn golden and start to pop. Set the toasted nuts and seeds aside to cool completely before adding them to the salad.

Step 3. Make the dressing

In a small bowl, whisk together the mayonnaise (or vegan mayo), Greek-style yogurt (or non-dairy yogurt), maple syrup, apple cider vinegar, salt, and black pepper. Whisk until smooth and creamy.

Step 4. Assemble the salad

To the bowl with the broccoli, add the finely chopped red onion, cranberries, toasted almonds, seeds, and sun-dried tomatoes (drained from the oil and cut into small strips with scissors). Pour the dressing over the top and toss everything together until the broccoli is well coated. Taste and adjust for salt as needed. You can serve the salad right away, but it’s even better if you let it sit for about 30 minutes to allow the flavors to meld.

This creamy broccoli salad is a fresh and crowd-pleasing side for BBQs, cookouts, 4th of July parties, and summer gatherings. We love pairing it with our Black Bean Burger, BBQ Tofu, Grilled Tofu, or tender Grilled Eggplant.

It’s also a perfect complement to any of your favorite grilled proteins, whether plant-based or traditional. Light, crunchy, and full of flavor, it brings a refreshing balance to anything hot off the grill.

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