Broccoli Cranberry Salad with a Greek yogurt dressing is a lighter take on a classic side dish. Made with fresh broccoli florets, dried cranberries, sunflower seeds and a tangy Greek yogurt-based dressing, this make-ahead salad is crunchy, refreshing and ideal for gatherings or weeknight meals.
This healthier version of broccoli salad swaps out most of the traditional mayonnaise and omits bacon, making it a recipe you can enjoy year-round. By using nonfat Greek yogurt in place of half the mayo, the dressing is creamy with fewer calories while preserving the flavor you expect in a broccoli salad.
The salad combines crisp broccoli, sweet-tart dried cranberries, crunchy sunflower seeds and a little red onion for bite. It’s quick to assemble and actually tastes better after resting, so you can prepare it a few hours or even a day ahead and refrigerate until serving.
Try this Broccoli Cranberry Salad the next time broccoli is on your shopping list — it’s likely to become a regular side in your rotation.
Broccoli Cranberry Salad Recipe
This simple salad comes together in minutes and works well for potlucks, barbecues or a quick family side. Use precut florets or trim a crown into bite-sized pieces yourself. If you prefer a softer texture, microwave the broccoli for 2–3 minutes before combining.
Ingredient swaps are easy: if you don’t have dried cranberries, raisins or dried cherries are good alternatives. Chopped nuts like almonds or walnuts can replace sunflower seeds if you prefer.
To assemble, place the broccoli, cranberries, diced red onion and sunflower seeds in a large mixing bowl. Toss gently to distribute the ingredients before adding the dressing.
Greek Yogurt Dressing
The Greek yogurt dressing gives this salad its creamy, tangy character without relying solely on mayonnaise. It’s effortless to prepare and uses pantry staples.
Whisk together nonfat Greek yogurt, mayonnaise, apple cider vinegar, sugar, kosher salt and black pepper until smooth. Pour the dressing over the broccoli mixture and toss until everything is evenly coated. You can serve the salad right away, but chilling it for a couple of hours lets the flavors meld and softens the broccoli slightly.
After tossing, taste and adjust seasoning if needed. The salad keeps well in the refrigerator and is a convenient make-ahead option.
What to serve with Broccoli Cranberry Salad
This salad pairs well with a range of mains. It’s especially good at barbecues, potlucks or as a make-ahead side for a casual dinner. Complement it with sandwiches, sliders or burgers for a balanced meal.
Suggested pairings: pulled-style sandwiches, baked cheeseburger sliders, turkey burgers cooked on the stove, or ham-and-cheese sliders. The salad’s bright flavor and crunchy texture contrast nicely with warm, savory mains.
Enjoy this lightened-up version of broccoli salad, and feel free to leave feedback if you try it.
Broccoli Cranberry Salad with Greek Yogurt Dressing
Equipment
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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
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In a large bowl, combine the broccoli florets, cranberries, red onion, and sunflower seeds.
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In a separate bowl, whisk together the Greek yogurt, mayo, apple cider vinegar, sugar, salt and pepper until smooth.
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Pour the dressing over the broccoli mixture and toss to coat. Taste and adjust seasonings. Serve immediately or refrigerate for a few hours to let flavors meld.
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