Broccoli Salad
Updated Jun 05, 2025
This creamy broccoli salad recipe is made with fresh, blanched broccoli so it's tender crips and tossed in a creamy homemade dressing made with Greek yogurt.
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My Broccoli salad is so good!
This is the broccoli salad I usually make when we’re grilling. It’s cold, has a little crunch, and comes together ahead of time so I’m not rushing around while everything else is cooking. The dressing is mostly Greek yogurt with a little mayo and honey, and I like blanching the broccoli so it’s not completely raw. It’s easy to make and works with pretty much anything.
Happy Cooking!
– Yumna
Broccoli Salad Ingredients
- Broccoli: You can use pre-cut florets or you can cut your own Check out this post on how to cut broccoli if you need any help.
- Dried cranberries: Use raisins or dried currants instead, if you want.
- Red onion: If you do not like the flavor of raw red onions, soak them in ice cold water for 5 minutes, then drain and pat dry before adding to the salad. It will tame the bite.
- Greek yogurt: Lightens up the dressing and adds a creamy texture. You could use all mayo if you prefer, or even sour cream.
- Mayonnaise: Swap for Dijon mustard if you do not like the flavor of mayo.
- Honey: Swap for pure maple syrup or even granulated sugar if desired.
- Apple cider vinegar: You can use whatever vinegar you prefer, or even fresh lemon juice.
- Sunflower Seeds and Smoked Paprika: Make up the topping and crunch of the broccoli salad.
How to Make Broccoli Salad
Broccoli Salad Recipe
Ingredients
- ¾ cup Greek yogurt full-fat
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 pounds broccoli cut into florets (about 8 to 9 cups florets)
- ½ tablespoon olive oil
- ½ cup raw sunflower seeds
- ½ teaspoon smoked paprika
- 1 cup dried cranberries
- ¼ cup red onion diced
Instructions
- In a large bowl, whisk together yogurt, mayonnaise, honey, apple cider vinegar, salt and pepper. Set aside in the fridge.
- Bring a large pot of water to a boil. Set up an ice bath and line a rimmed sheet pan with a clean tea towel or paper towels. Add the broccoli to the boiling water and cook for 3 to 5 minutes, or until bright green and crisp tender. Transfer the broccoli to an ice bath with a slotted spoon. Once cool, drain thoroughly and transfer to the prepared sheet pan. Pat the broccoli to remove as much excess moisture as possible and use a salad spinner if possible to ensure it’s dry.
- In a small skillet over medium heat, heat olive oil. Add sunflower seeds and smoked paprika and toast for 2 to 3 minutes. Remove from heat and let cool, then add to the bowl with the chilled dressing along with the broccoli, cranberries and red onion. Toss to combine, then chill for about 1 hour before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Broccoli Salad recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Don’t overcook the broccoli. To get a balance of crispness and tenderness, blanch the broccoli for just a few minutes, being careful not to overcook it.
- Dry broccoli well. Use a salad spinner to get the broccoli fully dry, and let it air dry for a few minutes. The dressing won’t stick as well the broccoli.
- Don’t skip toasting the sunflower seeds. Toasting the sunflower seeds with smoked paprika really enhances the overall flavor.
- Chill the salad. Allow the salad to chill in the refrigerator for at least an hour before serving for the best flavor and texture.
Serving Ideas
FAQs
Store this broccoli salad in an airtight container in the refrigerator for up to 5 days.
I recommend blanching the broccoli because it helps to soften the texture and makes the salad easier to chew. You can adjust the blanching time based on how you prefer the texture of the broccoli in your salad. You can skip the blanching step completely and use raw broccoli, if you prefer, just cut the broccoli into smaller pieces to make it easier to eat.
I prefer fresh broccoli for this salad, but you can use frozen broccoli. If using frozen broccoli, don’t skip the blanching! You may need to add an extra minute or two of parboiling to bring the broccoli to a crisp, tender texture. Then play close attention when it’s time to drain and pat dry as the frozen broccoli will retain more moisture.
Instead of mayonnaise, use vegan mayo and choose a plant-based yogurt like coconut yogurt instead of Greek yogurt. Use your favorite vegan sweetener to replace honey. You may need to adjust the amount of vinegar and seasonings to ensure the desired flavor. Feel free to taste and add more as needed.
