Go Back Email Link
–+ servings
Fresh Mediterranean broccoli salad with yogurt dressing cranberries almonds and seeds on a table.

Greek Yogurt Broccoli Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Nico Pallotta

  • 2 heads (680 g) broccoli about 1½ pounds; cut into small florets and stems chopped into small pieces
  • ½ red onion finely chopped
  • ½ cup (50 g) dried cranberries
  • ¼ cup (35 g) almonds chopped
  • ¼ cup (35 g) seeds sunflower or pumpkin
  • ¾ cup (¾ cup) sun-dried tomatoes in oil cut into strips with scissors or chopped

For the Dressing

  • 1 cup (240 g) 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

  • Chop Broccoli: Cut 2 heads broccoli into bite-sized florets and small stem pieces. Add to a large bowl.
    Step 1 Chopped broccoli florets and stems on a cutting board ready for salad.
  • 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.
    Step 2 Mixing Greek yogurt mayo vinegar and honey in a bowl for salad dressing.
  • 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.
    Step 3 Chopped Broccoli nuts cranberries seeds and onion in a large mixing bowl.
  • Toss and Serve: Toss with dressing and chill before serving.
    Step 4 Greek yogurt broccoli salad served in a large bowl.
Substitutions
  • 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.
Tips
  • 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.
Storage
Store broccoli salad in an airtight container in the fridge for up to 3 days, but avoid freezing as it changes texture.
QR Code linking back to recipe