How to Make Broccoli Salad

4.57 from 53 votes

Fresh broccoli, bacon, raisins and sunflower seeds tossed in a creamy Greek yogurt dressing. An easy make-ahead side for cookouts, potlucks and family dinners.

Prep Time20

Cook Time20

Total Time40

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings: cups

Author: Brittany Mullins

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.
3 slices cooked bacon
In a small bowl whisk together yogurt, apple cider vinegar, honey, water, salt, pepper and garlic powder.
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
Add broccoli, sunflower seeds, raisins, red onion and crumbled bacon to a large bowl. Pour the dressing over the salad and toss until everything is coated.
5 cups chopped broccoli florets, ½ cup sunflower seeds, ½ cup raisins, ⅓ cup red onion
Cover and refrigerate for 3–4 hours before serving. If making a day ahead, keep the bacon and sunflower seeds separate and stir them in just before serving.

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.
Make ahead: Prepare up to 1 day ahead. Refrigerate the salad and cooked bacon separately; add bacon and sunflower seeds just before serving.
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freezing isn’t recommended.
Swaps: Try turkey bacon, tempeh bacon or coconut bacon; dried cranberries instead of raisins; or pumpkin seeds or sliced almonds instead of sunflower seeds. Shredded sharp cheddar is an optional addition.

Nutrition