Broccoli Cranberry Salad with Greek yogurt dressing is a lighter take on the classic broccoli salad. Fresh broccoli florets combine with dried cranberries, sunflower seeds, and a tangy Greek yogurt-based dressing to create a crunchy, make-ahead side dish that’s perfect for gatherings or weeknight meals.
This healthier version of broccoli salad skips bacon and replaces part of the mayonnaise with nonfat Greek yogurt, cutting calories without sacrificing flavor. The salad is bright, satisfying, and often tastes even better after a few hours in the fridge, so it’s ideal to prepare ahead.
Make this Broccoli Cranberry Salad any time you buy broccoli—you may find it becomes a staple. If you enjoy simple side salads, try other easy recipes for variety.
Broccoli Cranberry Salad Recipe
This salad comes together quickly and works well for potlucks, barbecues, or family dinners. Use precut florets or trim a crown of broccoli into bite-sized pieces. If you prefer a slightly less crunchy texture, microwave the broccoli for 2–3 minutes before assembling.
Substitutions are simple: dried cherries or raisins can replace the cranberries, and any chopped nut can stand in for sunflower seeds.
To assemble, combine the broccoli, dried cranberries, diced red onion, and sunflower seeds in a large mixing bowl. Make sure the broccoli pieces are bite-sized so each forkful is balanced. Once the salad mix is ready, top it with the creamy dressing.
Greek Yogurt Dressing
The Greek yogurt dressing keeps the salad creamy while reducing richness. It’s a simple whisk-together dressing that brightens the broccoli and cranberries.
Whisk nonfat Greek yogurt with mayonnaise, apple cider vinegar, sugar, kosher salt, and black pepper until smooth. Pour the dressing over the broccoli mixture and toss gently to coat. The flavors meld over time, so if you can refrigerate the salad for a couple of hours before serving, it will taste even better.
Toss to combine and adjust seasoning to taste. Serve immediately, or chill and serve later – this salad holds well for several days.
What to serve with Broccoli Cranberry Salad
This salad pairs well with casual mains and sandwiches and is a terrific potluck side since it stores and travels easily. Consider serving it with burgers, pulled pork, or baked sliders for a complete meal.
Enjoy this lightened-up broccoli cranberry salad—leave a comment with any variations you try.
Broccoli Cranberry Salad with Greek Yogurt Dressing
Equipment
-
large mixing bowl
Ingredients
- 6 cups broccoli florets cut into bite-sized pieces
- ½ cup dried cranberries
- ¼ cup diced red onion
- ¼ cup sunflower seeds
Greek Yogurt Dressing
- ⅓ cup greek yogurt (non-fat works here)
- ⅓ cup mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
-
In a large bowl, combine the broccoli florets, cranberries, red onion, and sunflower seeds.
-
In a separate bowl, whisk together the Greek yogurt, mayo, apple cider vinegar, sugar, salt, and pepper until smooth.
-
Pour the dressing over the broccoli mixture and toss to combine. Taste and adjust seasonings. Serve immediately or refrigerate for later.
Notes
Nutrition
