Classic Broccoli Salad
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This classic broccoli salad combines fresh broccoli with raisins, sunflower seeds and bacon all tossed in a creamy Greek yogurt dressing. It’s the perfect side dish for potlucks and summer cookouts!
My mom used to make broccoli salad for every gathering growing up and it was one of my absolute favorites, so I thought I’d recreate it but with a lightened-up twist!
When testing this classic broccoli salad 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 know you’re going to love this one!
And if you’re into nostalgic, veggie-packed side dishes like this, definitely check out my no mayo potato salad or cucumber tomato salad too.
Table of Contents
Why I Love This Salad
This isn’t your average soggy deli broccoli salad—here’s why this version is a staple:
- Lightened-Up – I made this broccoli salad a tad lighter by using Greek yogurt instead of mayo for the dressing.
- Versatile – Great for any occasion, from family dinners to larger summer gatherings.
- Make-Ahead Friendly – Tastes even better after sitting for a few hours, making it a fantastic option for meal prep or as a make-ahead side.
- Customizable – Easy to tweak based on your preferences or dietary needs.
Broccoli Salad Ingredients
- chopped broccoli florets – you can use pre-chopped florets or buy full heads. Either way you’ll want to chop the florets into tiny, bite-size pieces. This helps distribute the dressing and makes the salad easier to eat. 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.
- bacon – for a more classic broccoli salad flavor use pork bacon, but turkey bacon would work great too if you want to reduce the calories and fat.
- sunflower seeds – I prefer roasted and salted, but you can use dry roasted or raw. Roasted tends to have more flavor and crunch. Feel free to also swap the sunflower seeds with almonds, walnuts or pepitas if that’s what you have on hand.
- raisins – add a nice touch of sweetness and balances the savory flavors of the bacon and broccoli. Feel free to swap the raisins for dried cranberries if you want. Or you can just make this broccoli cranberry salad.
- red onion – the red onion adds a pop of color and oniony flavor.
- Greek yogurt – instead of mayo, I used plain Greek yogurt to up the protein and reduce the fat in the creamy dressing.
- apple cider vinegar – apple cider vinegar is my go-to vinegar for salad dressing because of its health benefits and I love the flavor it adds here. Don’t have ACV on hand? Use fresh lemon juice instead!
- honey or maple syrup – a hint of sweetness to balance out the rest of the dressing ingredients.
- sea salt and black pepper – two essentials for a tasty salad dressing.
Recipe Variations
- Vegetarian: You can omit the bacon or try using tempeh bacon or coconut bacon.
- Dairy-free: Use mayonnaise or 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. You can also try my vegan broccoli salad.
- 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, feta cheese or goat cheese.
How to Make Broccoli Salad
This easy broccoli salad is quick to toss together and tastes even better after it sits. Just a bit of prep and you’ve got a crunchy, creamy side that everyone will love.
Step 1: 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.
Step 2: Create dressing. In a large bowl, whisk together yogurt, honey, maple syrup, salt and pepper.
Step 3: 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.
Step 4: 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.
Recipe Tips
- Cut your broccoli small: Make sure to cut your broccoli into small, bite-size pieces to help distribute the dressing and make the salad easier to eat.
- Chill before serving: You can totally enjoy this salad right away, but I recommend letting it sit in the fridge for at least 3-4 hours or overnight before serving. This gives the broccoli time to soften and soak up the flavors of the dressing.
What to Serve With Broccoli Salad
This broccoli salad recipe makes for a wonderful side dish for dinner or a light lunch option, but it’s also a great side for potlucks and cookouts. Here are some ideas on what to serve alongside this salad:
- Easy Grilled Chicken Breast
- The Best Turkey Burger
- Black Bean Burgers
- Vegan Sloppy Joes
- BBQ Jackfruit Sandwiches
How to Store Broccoli Salad
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.
Frequently Asked Questions
Yes! This salad actually gets better as it sits. I recommend letting it chill in the fridge for at least 3–4 hours so the flavors can really come together. It’s perfect for meal prep or making the night before a gathering.
Definitely! If you’re going for that traditional creamy flavor, you can swap the Greek yogurt for mayo or even do a half-and-half blend. It’s a great way to give the salad that nostalgic, classic broccoli salad with mayo feel.
Not recommended! Because this salad contains fresh veggies and a creamy dressing, freezing will change the texture and make everything soggy once thawed.
Raw broccoli is perfectly safe to eat, but if you find it tough on your digestion, you can blanch it quickly (30 seconds in boiling water, then transfer to an ice bath) before adding it to the salad.
Yes! As written, this classic broccoli salad is naturally gluten-free. Just double-check the labels on your bacon and any packaged ingredients (like sunflower seeds or yogurt) to make sure there are no hidden sources of gluten.
More Salad Recipes to Try
Be sure to check out my full collection of salad recipes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Classic Broccoli Salad
Ingredients
- 5 cups chopped broccoli florets, about 2 large heads
- 3 slices cooked bacon, pork or turkey bacon work
- ½ cup sunflower seeds, raw or roasted
- ½ cup raisins
- ⅓ cup red onion, diced
- ¾ cup plain full-fat Greek yogurt
- 1 ½ Tablespoons apple cider vinegar
- 1 Tablespoon honey
- 1 Tablespoon water
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- sprinkle of garlic powder
Instructions
- If you haven't done so already, cook the bacon according to the package instructions. I like cooking it in the oven, but you can also cook it in a skillet on the stovetop or in the microwave.
- In a small bowl whisk together yogurt, apple cider vinegar, honey, water, salt, pepper and garlic powder.
- Add broccoli, sunflower seeds, raisins, red onion and bacon to the bowl and toss. Drizzle on dressing and toss until everything is coated.
- 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.
Video
Notes
- Cook bacon in the oven: Preheat your oven to 400°F. Line a rimmed baking sheet with foil, then place the bacon on the baking sheet. Cook for about 20 minutes, or until bacon is cooked through and crisp. Remove bacon from the baking sheet using a fork or tongs and place on a plate lined with multiple paper towels to soak up the bacon grease.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on March 3, 2021 and republished on April 18, 2025.
I made this recipe today and it was very delicious. I love the crunch of the broccoli. All the ingredients blended nicely.i couldn’t find full fat plain yogurt though, so I used 5%. And it only came in 5.3oz. It was good though.
I am so happy that you enjoyed this recipe and you were able to make it work with the substitution. Thank you for your review + star rating, I so appreciate it!
Trully loved and enjoyed this recipe! Thanks
I am so happy that you enjoyed this recipe, Alejandra! Thank you for your review and star rating, I really appreciate it!
thanks for sharing this recipe ! love having savory summer recipes to try ! this was fun because it felt so different from a regular salad and had such a delicious flavor combination. really enjoyed it and would make again !
Thank you, Emily! I am so happy that you enjoyed this recipe. I appreciate your review + star rating!
This was so good and so fresh. I ate the whole thing myself for lunch every day!
Yay! So glad you loved this recipe, Laura. Thanks for the review + star rating. I so appreciate it!
this is so delicious! I’ve made it a few times, most recently for Fourth of July and it was a hit
One of our local markets has a delicious broccoli salad that I have been attempting to recreate. This hits all the notes but better! Delicious.
Ahh yay, that makes me so happy to hear!! So pumped to hear that this salad met your expectations. Thanks for making it and for coming back to leave a review. I so appreciate it!
Never thought of using the Greek yogurt, going to give it a try.
You’ll definitely have to try it! Let me know what you think of it if you do. 🙂
Made this for our July 4th cookout and it was gone in minutes!! Super delicious and easy to throw together! A nice healthy option for a cookout!
Yay! So glad this recipe was a hit, Holly. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
This is such a great summertime salad! I didn’t have sunflower seeds so instead I used slivered almonds. I would use a little less of the dressing! I love it!
So glad you enjoyed this recipe, Erin! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
Super easy and delicious! Big hit at our barbecue!
We’re dairy free but love bacon so I modified this by swapping cashew yogurt for the listed Greek. I love how Erin always includes vegan or dairy free alternatives on her recipes! This was delicious, even the kids loved it!
So glad you loved this recipe, Julie! Thanks for making it and for coming back to leave a comment + review. I so appreciate it!
This looks amazing. So fresh, great for spring.
Thanks, Angela! Let me know how it turns out if you try it!