This Greek yogurt broccoli salad keeps everything people love about the deli classic, with crunchy broccoli, salty bacon, sweet cranberries, and almonds, but the dressing leans on yogurt for a lighter, tangier finish.
Thin slices of raw broccoli soak up a creamy dressing flavored with garlic, dill, and lemon juice. Chilling is what turns it from a bowl of ingredients into a salad that tastes finished.
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Why This Greek Yogurt Broccoli Salad Recipe Works
Mixing Greek yogurt with a smaller amount of mayonnaise cuts the heaviness but keeps the dressing creamy and clingy. A splash of milk and lemon juice thins it so it coats every floret.
Slicing the broccoli thin, no thicker than 1/4 inch, makes it tender enough to eat raw while still crunchy. It also soaks up the dressing instead of just sitting in it.
Salty bacon, sweet cranberries, and nutty almonds hit every flavor note, so no single bite tastes one dimensional.
Ingredients for Greek Yogurt Broccoli Salad
- 1 lb broccoli florets (about 2 large heads)
- 5 oz bacon, chopped and cooked until golden
- 3/4 cup dried cranberries
- 1/2 cup slivered almonds
- 1/2 red onion, finely sliced
- 1/2 cup mayonnaise
- 3/4 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tbsp sugar
- 1 1/2 tsp dried dill
- 1 tsp dried parsley
- 1/4 tsp kosher salt
- 1/4 tsp finely ground black pepper
Broccoli florets. Cut the florets into slices no thicker than 1/4 inch so they are tender but still crisp. Pat them dry so the dressing does not get watery.
Bacon. Cook it until golden and crisp, then drain it on paper towels. Add it just before serving if you want it extra crunchy.
Dried cranberries and almonds. The cranberries bring chewy sweetness, and the almonds bring crunch. Raisins or blueberries can replace the cranberries.
Red onion. Slice it very thin, and soak the slices in cold water for 5 minutes if you want a milder bite.
Yogurt dressing. Greek yogurt, mayonnaise, lemon juice, and herbs make a dressing that is creamy but bright. Use sour cream if you do not have yogurt.
How to Make Greek Yogurt Broccoli Salad
1. Prep the broccoli. Trim the florets and slice them no thicker than 1/4 inch, then place them in a large bowl.
2. Add the mix ins. Add the cooked bacon, cranberries, almonds, and red onion to the broccoli.
3. Whisk the dressing. In a separate bowl, whisk the mayonnaise, yogurt, milk, lemon juice, garlic, onion powder, garlic powder, mustard powder, sugar, dill, parsley, salt, and pepper until smooth. The dressing should be thin enough to pour.
4. Toss. Pour the dressing over the salad and toss until every floret is coated.
5. Chill. Cover and refrigerate for at least 2 hours, or overnight, so the broccoli softens slightly and the flavors blend.
6. Serve. Let the salad stand at room temperature for 10 minutes, stir, and serve.
How to Serve Greek Yogurt Broccoli Salad
Serve the salad in a big bowl with tongs alongside backyard favorites. It is a natural partner for oven baked BBQ chicken and juicy cheeseburgers. A wedge of Roasted chile cheese cornbread makes the plate feel complete, and a cold glass of strawberry pineapple mojito rounds out a summer table.
How to Store and Reheat Greek Yogurt Broccoli Salad
Store the salad in an airtight container in the refrigerator for up to 3 days. The broccoli softens and releases a little liquid over time, so stir before serving, and add the almonds and bacon at the last minute if you want them extra crisp. This salad does not freeze well. Keep it refrigerated until you serve it.
Tips and Variations for Greek Yogurt Broccoli Salad
Dry the broccoli well. Wet florets thin out the dressing, so pat them dry with a clean towel after washing.
Cut thin, not small. Thin slices give tenderness without losing crunch, while very tiny pieces turn mushy.
Adjust the sweetness. Add a little more sugar if you like it sweeter, or cut back to 2 teaspoons for a more savory bowl.
Swap the fruit. Raisins, golden raisins, or blueberries stand in for the cranberries.
Swap the nuts. Sunflower seeds or chopped walnuts give a similar crunch.
Use sour cream. Sour cream can replace the yogurt if you want a richer dressing.
Add a veggie. Shredded carrot or thinly sliced celery adds color and crunch.
Keep it chilled. Because the dressing contains dairy, keep the salad in the refrigerator until serving. The Texas AgriLife Extension food safety guide outlines simple habits for handling cold dishes.
Frequently Asked Questions About Greek Yogurt Broccoli Salad
How do I make greek yogurt broccoli salad less heavy?
Use the full amount of yogurt and cut the mayonnaise down to 1/4 cup. Lemon juice keeps the dressing bright.
Can I make greek yogurt broccoli salad ahead?
Yes. It tastes great after at least 2 hours in the refrigerator and holds well overnight. Stir before serving.
Is raw broccoli fine to eat in greek yogurt broccoli salad?
Yes, raw broccoli is fine to eat when it is washed well and sliced thin.
Can I use frozen broccoli?
Fresh broccoli gives the ideal crunch, because frozen broccoli turns soft and watery in a cold salad.
How long does the salad keep?
It keeps for up to 3 days in the refrigerator in a covered container.
Greek Yogurt Broccoli Salad with Bacon and Cranberries
Equipment
- Large bowl
- Whisk
- Skillet
- Cutting board
Ingredients
Main Ingredients
- 1 lb broccoli florets about 2 large heads, sliced no thicker than 1/4 inch
- 5 oz bacon chopped and cooked until golden
- ¾ cup dried cranberries raisins or blueberries also work
- ½ cup slivered almonds
- ½ red onion finely sliced
- ½ cup mayonnaise for the dressing
- ¾ cup plain Greek yogurt for the dressing, sour cream also works
- ¼ cup milk for the dressing
- ¼ cup lemon juice for the dressing
- 2 cloves garlic minced, for the dressing
- 1 tsp onion powder for the dressing
- 1 tsp garlic powder for the dressing
- 1 tsp mustard powder for the dressing
- 1 tbsp sugar for the dressing
- 1 ½ tsp dried dill for the dressing
- 1 tsp dried parsley for the dressing
- ¼ tsp kosher salt for the dressing
- ¼ tsp black pepper finely ground, for the dressing
Instructions
Cooking
- Cook the bacon. Fry the chopped bacon in a skillet over medium heat for 6 to 8 minutes until golden and crisp, then drain on paper towels.
- Combine the salad. Place the broccoli, bacon, cranberries, almonds, and red onion in a large bowl.
- Make the dressing. Whisk all of the dressing ingredients in a separate bowl until smooth and pourable.
- Toss and chill. Pour the dressing over the salad, toss until coated, cover, and refrigerate for at least 2 hours.
- Serve. Stir well and serve cold.
