Broccoli Crunch Salad with Creamy Dressing

Broccoli Crunch Salad in a white bowl on a countertop ready for serving.

Broccoli Crunch Salad with Creamy Dressing

A classic broccoli salad made with crunchy broccoli, cheese, bacon, cranberries and a homemade dressing!

Course Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 248kcal

Author Katie G.

Ingredients

4 cups broccoli florets (about 1 head of broccoli) chopped into small pieces
5 slices cooked bacon crumbled
1/2 cup dried cranberries
1/3 cup red onion diced
1/3 cup slivered almonds
1/2 cup plain Greek yogurt (or mayo)
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

In a large mixing bowl, combine the chopped broccoli, bacon, cranberries, onion and almonds. Toss to combine.
In a separate small bowl, whisk together the mayonnaise, yogurt, lemon juice, honey, salt and pepper.
Pour the dressing over the salad and toss to combine. Serve immediately or cover and chill in the refrigerator for up to 3 days.

Notes

Blanched Broccoli: If you want softer broccoli pieces, you can blanch the broccoli in boiling water for 1 minute. Do not blanch longer than a minute or the broccoli will be too soft.

Substitutions/Additions:

More vegetables: Chopped cauliflower, sliced red cabbage or carrots.
Nuts or seeds: Sunflower seeds, chopped walnuts, pumpkin seeds, sliced almonds.
Dried fruit: Raisins, dried cherries or chopped dates.
Cheese: Add cheddar cheese or goat cheese.

Storage/Make Ahead To make it ahead, store the dressing separately from the salad ingredients. Stir them together just before serving. Store the salad in a sealed container in the fridge for up to 3 days.

Nutrition