This Greek Yogurt Broccoli Salad is a light, refreshing, and heart-healthy side dish packed with crunch, protein, and Mediterranean flavor.
For more salads with Greek yogurt dressing, check out our apple chickpea salad, healthy coleslaw, Greek yogurt pasta salad, and creamy cucumber salad.
How to Turn Broccoli Salad Into a Healthy Treat
This Greek Yogurt Broccoli Salad takes everything you love about a classic but makes it lighter, brighter, and way more exciting.
Think crisp broccoli, chewy cranberries, toasted almonds, and sun-dried tomatoes all tossed in a creamy yet refreshing dressing that’s mostly Greek yogurt with just a kiss of mayo.
The result? A fiber-rich, high-protein, heart-healthy salad that’s as nourishing as it is delicious. Louise and I often make this when we want a quick, energizing meal that feels like sunshine on a plate ☀️—and it always disappears fast at potlucks or summer cookouts.
Whether you’re craving a light broccoli salad recipe for weekday lunches or an easy summer salad recipe to impress friends, this dish proves that broccoli salad can be both good-for-you and downright irresistible 🥦.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Broccoli: fresh florets and tender stems give crunch and sweetness. Substitute cauliflower for a fun twist or even shredded Brussels sprouts for a heartier bite.
- Red onion: adds sharp flavor and color. Swap with green onions for a milder taste, or shallots for a delicate edge.
- Dried cranberries: bring a sweet-tart balance. Golden raisins, chopped dates, or even fresh pomegranate seeds also work beautifully.
- Almonds: toasted almonds add nuttiness and crunch. Sub with walnuts, pecans, or even pine nuts if you want a more Mediterranean broccoli salad.
- Seeds: sunflower or pumpkin seeds add extra crunch and healthy fats. Try sesame seeds or hemp hearts for variety.
- Sun-dried tomatoes: rich and tangy, they replace bacon in a healthy broccoli salad. Sub with roasted red peppers for sweetness or marinated artichokes for depth.
For the Dressing
- Greek yogurt: makes the dressing tangy and protein-rich. Substitute with non-dairy yogurt, sour cream, or skyr for a similar effect.
- Mayonnaise: just a touch gives creaminess. Use vegan mayo for a dairy-free option or leave it out entirely for a lighter broccoli salad recipe.
- Apple cider vinegar: brightens the salad. White wine vinegar or lemon juice are easy swaps.
- Honey: balances acidity with sweetness. Maple syrup or agave nectar keep it plant-based.
- Dijon mustard: adds sharpness and depth to the dressing. Substitute with yellow mustard for a milder taste, or whole-grain mustard for extra texture.
- Salt & Black Pepper.
How to Make Greek Yogurt Broccoli Salad
Step 1: Chop the Broccoli
Rinse, dry, and cut the broccoli into small bite-sized florets. Don’t forget the stems—they’re delicious when peeled and finely chopped. Add everything to a large salad bowl.
Step 2: Make the Dressing
In a small bowl, whisk together Greek yogurt, a touch of mayo, apple cider vinegar, honey (or maple syrup), salt, and pepper. This light and creamy dressing is what makes this a vegetarian broccoli salad recipe you’ll want to make again and again.
Step 3: Assemble the Salad
To the bowl of broccoli, add almonds, mixed seeds, chopped red onion, sweet dried cranberries, sun-dried tomatoes, and the toasted nuts and seeds.
Step 4: Mix and Serve
Pour the dressing on top and toss until everything is evenly coated.
Chill for 30 minutes if you can—the flavors deepen beautifully and make the perfect broccoli salad with cranberries for any summer table.
Tips
- Optional “no-squeak” blanch: a 30–45 second dip in boiling water, then ice bath, removes raw harshness (great for kids); dry very well before dressing.
- Grate a little broccoli: micro-grate a handful of florets into “confetti”—it clings to the dressing and boosts broccoli flavor throughout.
- Quick-pickle the onion: soak red onion in vinegar, a pinch of salt, and a touch of honey for 10 minutes; you’ll get zip without the bite.
- Plump the cranberries: soak in hot water (or a splash of vinegar + water) for 5 minutes, then drain—juicier pops in every bite.
- Two-stage crunch: fold in half the nuts/seeds now and reserve the rest for serving so the top stays ultra-crunchy.
- Citrus lift: add lemon zest to the dressing; zest = aroma without extra acid, so you keep the creamy balance.
- Protein upgrade for a high protein broccoli salad: stir in chickpeas or edamame, and swap Greek yogurt for skyr to nudge protein even higher.
Frequently Asked Questions
Yes! This salad tastes even better after resting in the fridge for 30 minutes to a few hours. Just keep the nuts and seeds separate until serving so they stay crunchy.
No, raw broccoli works perfectly here—it’s crisp and fresh. If you prefer a softer bite, try the quick “no-squeak blanch” method (a 30-second dip in boiling water followed by an ice bath).
Absolutely. Use vegan mayo and plant-based yogurt to create a creamy broccoli salad with Greek yogurt dressing that’s still light and tangy.
Golden raisins, chopped dates, or pomegranate seeds are all delicious swaps that add sweetness and chew.
Stored in an airtight container, this broccoli salad without bacon keeps well for up to 3 days. The flavors deepen over time, though the crunch may soften slightly.
Yes, especially if you add chickpeas, edamame, or grilled chicken. It’s high in fiber and protein, making it a balanced meal on its own.
More Easy Salad Recipes
- Mediterranean chopped salad
- Greek pasta salad
- Dense bean salad
- Three bean salad with quick marinade
- Greek orzo salad
- Black bean corn salad
- Chickpea cucumber salad
- Pineapple cucumber salad
- Rice salad
If you tried this Greek Yogurt Broccoli Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Yogurt Broccoli Salad
Ingredients
- 2 heads broccoli about 1½ pounds; cut into small florets and stems chopped into small pieces
- ½ red onion finely chopped
- ½ cup dried cranberries
- ¼ cup almonds chopped
- ¼ cup seeds sunflower or pumpkin
- ¾ cup sun-dried tomatoes in oil cut into strips with scissors or chopped
For the Dressing
- 1 cup Greek yogurt or non-dairy yogurt.
- 2 tablespoons mayonnaise or vegan mayo – add more to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoons Dijon mustard or yellow mustard
- 1 tablespoon honey or maple syrup
- ¾ teaspoon salt or to taste + freshly ground black pepper
Instructions
- Chop Broccoli: Cut 2 heads broccoli into bite-sized florets and small stem pieces. Add to a large bowl.
- Make Dressing: In a small bowl, whisk 1 cup Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoons Dijon mustard, 1 tablespoon honey, ¾ teaspoon salt, and black pepper until smooth and creamy.
- Assemble Salad: Add ¼ cup almonds¼ cup seeds, ½ red onion, ½ cup dried cranberries, ¾ cup sun-dried tomatoes in oil chopped with scissors, to the broccoli.
- Toss and Serve: Toss with dressing and chill before serving.
Notes
- Broccoli: use cauliflower or shredded Brussels sprouts.
- Red onion: swap with green onions or shallots.
- Dried cranberries: try golden raisins, chopped dates, or pomegranate seeds.
- Almonds: replace with walnuts, pecans, or pine nuts for a Mediterranean twist.
- Seeds: sunflower or pumpkin seeds → sesame seeds or hemp hearts.
- Sun-dried tomatoes: swap with roasted red peppers or marinated artichokes.
- Greek yogurt: sub with non-dairy yogurt, sour cream, or skyr.
- Mayonnaise: use vegan mayo or skip for a lighter version.
- Apple cider vinegar: switch to white wine vinegar or lemon juice.
- Honey: swap with maple syrup or agave.
- Dijon mustard: use yellow mustard for mild flavor or whole-grain for texture.
- Salt & black pepper: adjust to taste; add chili flakes for heat.
- No-squeak blanch: dip broccoli 30–45 seconds in boiling water, then ice bath for a gentler crunch.
- Confetti broccoli: grate a few florets so the “green bits” cling to the dressing in every bite.
- Mellow onions: quick-pickle with vinegar, salt, and honey for zip without the bite.
- Juicy cranberries: soak in hot water (or vinegar mix) 5 minutes to plump them up.
- Double crunch: mix in half the nuts/seeds now, sprinkle the rest just before serving.
- Citrus lift: add lemon zest for aroma and brightness without extra acidity.
- Protein boost: make it a high protein broccoli salad with chickpeas, edamame, or skyr.
Nutrition
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