Broccoli Salad featuring crisp, fresh broccoli florets, bacon, dried cranberries, and sunflower kernels with a sweet and tangy dressing.
I've always enjoyed a good vegetable salad. I like the ones with no lettuce and no tomatoes best. I think it's because they're so different from a regular old tossed green salad.
Yes, give me a bowl full of veggies, maybe a little bacon, and some sort of sweet-tangy dressing and I'm happy. I'll take something just like this Broccoli Salad recipe.
This is another one of those old recipes that my friends and I made way back in the day. I've noticed that it's enjoying a bit of a revival and have seen it pop up on several sites as though it was something brand spanking new. That always makes me chuckle.
I've changed this version slightly from the original which called for mayonnaise. I've used Greek yogurt and also substituted dried cranberries for raisins. Either way it's just delicious and will make a fantastic addition to any menu!
Broccoli Salad featuring crisp, fresh broccoli florets, bacon, dried cranberries, and sunflower kernels with a sweet and tangy dressing. Click To Tweet
How to Make Broccoli Salad:
Cook the bacon, crumble and set aside.
Bring a large saucepan of salted water to a boil. Add the broccoli florets and cook for 3 minutes. Immediately drain the broccoli and run under cold water to stop the cooking.
Allow the broccoli to drain very well. Spread on paper towels or set it in a colander. You want the broccoli as dry as possible.
In a large bowl, combine the yogurt, vinegar, and sugar. Stir until the sugar has dissolved. Add the onion, cranberries, sunflower kernels, broccoli, and bacon.
Toss gently, taking care not to break up the broccoli, until well mixed and coated with the dressing.
Refrigerate for at least 1 hour for flavors to combine.
Enjoy!
More Salad Recipes on Never Enough Thyme:
- Tomato and Avocado Salad
- My Favorite Greek Salad
- Layered Mediterranean Salad
- Mexican Style Corn Salad
- Black Bean and Corn Salad
vegetable salads from Other Bloggers:
- Black Pepper Cauliflower Salad from 101 Cookbooks
- Kale Salad with Cherries and Pecans from Steamy Kitchen
- Blueberry Corn Salad from Two Peas and Their Pod
- Apple, Pecan, and Blue Cheese Salad with Dried Cherries from The Pioneer Woman
- Asparagus Artichoke Salad from Simply Recipes
Like This Recipe? Pin It!
Broccoli Salad
Ingredients
- 8 oz. bacon
- 5 cups broccoli florets about 3 heads
- 8 oz. plain Greek yogurt
- 1 tblsp. cider vinegar
- ¼ cup sugar
- ⅓ cup finely chopped red onion
- ¾ cup dried cranberries
- ½ cup roasted salted sunflower kernels
Instructions
- Cook the bacon, crumble and set aside.
- Bring a large saucepan of salted water to a boil. Add the broccoli florets and cook for 3 minutes. Immediately drain the broccoli and run under cold water to stop the cooking. Allow the broccoli to drain very well. Spread on paper towels or set it in a colander. You want the broccoli as dry as possible.
- In a large bowl, combine the yogurt, vinegar, and sugar. Stir until the sugar has dissolved. Add the onion, cranberries, sunflower kernels, broccoli, and bacon. Toss gently, taking care not to break up the broccoli, until well mixed and coated with the dressing.
- Refrigerate for at least 1 hour for flavors to combine.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →
S
I make a similar salad, but never cook the broccoli. I also put half a head of cauliflower in to make it go further and have even more crunch.
Angie
This is my husband's favorite salad. I always tried to make it by memory, but never got it quite right. He's going to be on cloud nine when I make this later this week!
Nutmeg Nanny
Does life get any better than broccoli and bacon? Yum!
Pat
Oh, that looks lovely, Lana! Yes, I also have a version of this wonderful salad and it is great for a large gathering in the backyard for a BBQ. Or any other time! Thanks for sharing.....:)
Kristen Duke
This salad sounds delicious! I get tired of the same old lettuce/tomato salads too, this one sounds like a a perfect summer salad!
Kellie @ The Suburban Soapbox
I love broccoli salad, it's been my first stop at the picnic table since I can remember. I love the addition of yogurt and cranberries! YUM!