This broccoli salad is loaded with raisins, sunflower seeds and bacon and is topped with a creamy Greek yogurt dressing. This post is sponsored by Kroger.
In honor of Women’s History Month, I’m so excited to share a recipe inspired by one of the most important women in my life: my mom.
Some of my best memories with my mom revolve around the kitchen. She was always cooking up something and I was in the kitchen more often than not… likely stealing bites from whatever she was making, but I like to think I helped a little too!
She’s the person who taught me to cook and really ignited my passion for cooking and food. For that, I’ll be forever grateful.
We haven’t been able to see each other much this year and that has been really, really hard. I can’t wait until I can hug you again, Mom!
Remaking dishes from my childhood has always been one of my favorite things to do, but even more so now! It helps me relive those special memories and feel close to family, even during a time when we have to stay distanced.
My mom made a broccoli salad for every gathering growing up and it was one of my absolute favorites! I’ve already shared a vegan broccoli salad with a creamy cashew dressing, but I was craving the classic version recently so I created this recipe. It’s just like the broccoli salad I grew up eating, but with a lightened-up twist!
When testing this recipe, I took one bite and was quickly taken back to a memory of being in the kitchen with my mom making this salad for a family cookout. It tastes so similar to her version!
I grabbed all of the ingredients for this salad from Kroger. We’ve been doing their grocery pickup or delivery and it has been a lifesaver!
Pro tip: As I mentioned, I love Kroger’s Simple Truth products. Simple Truth is their natural, organic line that is free from 101+ artificial preservatives and ingredients. Their packaging is super clean and clear so you know exactly what you’re buying!
Raw broccoli – Make sure you’re using fresh, raw broccoli. Frozen or cooked broccoli won’t work for this recipe! If you’re looking for a salad with cooked broccoli try this: roasted broccoli quinoa salad.
Vegetarian version – You can omit the bacon or try using tempeh bacon or coconut bacon.
Dairy-free version – Use a dairy-free Greek yogurt. I personally like using coconut milk yogurt when I need a dairy-free option. It’s thick like Greek yogurt and works great.
Add cheese – Some versions of classic broccoli salad include cheese, but my mom’s version doesn’t so I’m sticking with that! If you want to add cheese, feel free to add in shredded cheddar cheese.
Cook bacon: I like cooking it in the oven (see notes in the recipe card), but you can also cook it in a skillet on the stovetop or in the microwave.
Combine ingredients: In a large bowl, whisk together yogurt, honey, maple syrup, salt and pepper. Add broccoli, sunflower seeds, raisins, red onion, and bacon to the bowl and stir until well combined.
Cover and chill: Cover container and chill in the fridge. Let sit for at least 3-4 hours before serving. Overnight works great too as this salad tastes better after it has had time to sit.
This broccoli salad will last up to five days in an airtight container in the refrigerator. You may notice that the raisins absorb some of the liquid or the sunflower seeds soften but that’s okay! It will still be delicious.
Be sure to check out all my broccoli recipes as well as my full collection of salad recipes.
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I’ve been looking for some light dinner alternatives because nobody wants to cook when it’s triple digits outside! This was super easy to make and it’s great that it can be made ahead. Made substitutions with bacon bits and left out the onions but neither took away any flavor. Will make again!
Yess!! I am so happy that you enjoyed this recipe, Colleen. Your substitutions sound great! Thank you for your review & star rating, I really appreciate it.
We LOVE a good broccoli salad in this house and it’s always so fun to find new twists and recommendations for old traditions. This one is really good (and so much healthier haha)! We still added our beloved cheese and cauliflower, but will def be making this again!
Ah yay! I am so happy this recipe was a hit, Brittany. Thank you for your review + star rating, I so appreciate it!
Just made this as a side for dinner and it is seriously amazing!! I used honey flavored almonds instead of sunflower seeds & I did cook the broccoli because I didn’t realize it needed to sit in the fridge and I needed it done quick! So yummy this will probably be a new staple side dish!
I am so happy to hear that you enjoyed this recipe and that it worked out for you! Thank you for coming back and leaving your review + star rating, I really appreciate it.
I made this recipe as a side dish when we had family down to our lake house this past weekend. It was perfect to make ahead of time, low prep, and delicious! Best part is having the leftovers throughout the week for lunch! I am actually making it again this weekend for a birthday party!
I made this salad last weekend when we had family down to the lake house! It was perfect to make ahead, low prep and a great summer meal. Best part is that the leftovers make for a great lunch throughout the week! I’m actually making it again to bring to a birthday party this weekend 😅
Ah yay! I am so happy that this salad was a hit, Sarah. I completely agree, it is perfect as leftovers too! Thank you for coming back and leaving your review, I really appreciate it.