Greek Yogurt Broccoli Salad
This Greek Yogurt Broccoli Salad is full of fun textures, fresh veggies and protein, is a great balance of sweet and earthy, and smoky flavors.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 348kcal
Skillet or sheet pan
2 small mixing bowls
Cutting Board
Knife
Whisk
For the salad
- 4 cups broccoli chopped
- ¾ cup shredded cheese
- 1 small red onion finely diced
- ½ package turkey bacon chopped
- ½ cup sliced almonds & dried cranberry mixture
For the dressing
- 1 ½ cup plain Greek yogurt
- ¼ cup cane sugar
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic glaze
- 2 tbsp honey mustard
- cracked pepper
Cook and chop bacon to your liking. I love baking it at 400°F for 15-18 minutes OR dicing it up finely and cooking over medium high heat on the stove.
Wash and chop your produce. Dice the red onion finely. I use this vegetable chopper. Shred cheddar cheese if not already pre-shredded. Cut broccoli into small florets.
In a mixing bowl, whisk together greek yogurt, apple cider vinegar, cane sugar, and mustard. Whisk until sugar is dissolved. Add a pinch of pepper or salt if desired.
Put all chopped ingredients into a large mixing bowl on top of the dressing and mix together.
Garnish with fresh ingredients and serve or store in the fridge until ready to eat!
Save a teaspoon or so of bacon grease to add to your dressing! It will add great flavor.
Since there isn't any lettuce in this salad, it holds up great for meal prep. Store in an air tight container for up to 5 days.
Broccoli salad is incredibly versatile! Swap in other fruits or vegetables and enjoy!
Serving: 1 serving | Calories: 348kcal | Carbohydrates: 38g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 411mg | Potassium: 409mg | Fiber: 3g | Sugar: 19g