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Healthy broccoli salad with bacon and red onion.
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4.55 from 33 votes

Healthy Broccoli Salad

A deli classic, made easier on the waistline! You'll love this healthy broccoli salad, with or without bacon.
Prep Time20 minutes
Additional Time1 hour
Total Time1 hour 20 minutes
Course: Salads
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

  • 6 cups (heaping) coarsely chopped fresh broccoli (3 crowns or 1 large head)
  • ¼ cup diced red onion (½ large red onion)
  • ½ cup crumbled or chopped cooked bacon, optional (8 slices)
  • 1 cup raisins (regular, golden, or jumbo)
  • 1 cup plain Greek yogurt (see note)
  • 3 tablespoons honey, or to taste (or granulated sugar)
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon celery seed, optional (not celery salt!)

Instructions

  • In a large mixing bowl, combine broccoli, onion, bacon (see note), and raisins.
    6 cups (heaping) coarsely chopped fresh broccoli, ¼ cup diced red onion, ½ cup crumbled or chopped cooked bacon, optional, 1 cup raisins
  • In a small bowl or measuring cup, whisk together dressing ingredients: yogurt, honey, vinegar, salt, celery seed, and pepper. Taste, and add additional salt and pepper to taste.
    1 cup plain Greek yogurt, 3 tablespoons honey, or to taste, 2 tablespoons apple cider vinegar, ¼ teaspoon salt, ¼ teaspoon celery seed, optional, ⅛ teaspoon ground black pepper
  • Pour dressing over broccoli and stir to combine until all broccoli is coated with dressing.
  • For best flavor, refrigerate for at least one hour. Stir again before serving.

Video

Notes

  • Dressing: You can use full fat, low fat, or nonfat yogurt. I've noticed that the salad gets a bit watery the next day with nonfat yogurt. If you're not a fan of yogurt, mayonnaise is great, too. I often make the dressing with a combination of yogurt and mayonnaise.
  • Onion tip: To take the bite out of onions and make their flavor less strong, soak the chopped onions in ice water for 10 to 15 minutes. Drain them well and pat dry before adding them to the salad.
  • Bacon: If you're making the salad ahead of time, you may want to reserve the bacon and stir it in right before you serve it so it stays crisp. If you prefer, use turkey bacon or leave the bacon out altogether. Roasted sunflower seeds are a great substitute.
  • Storage: Broccoli salad keeps well in the fridge for up to three days. 

Nutrition

Serving: 1cup | Calories: 269kcal | Carbohydrates: 27g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 348mg | Potassium: 487mg | Fiber: 3g | Sugar: 9g | Vitamin A: 440IU | Vitamin C: 62mg | Calcium: 70mg | Iron: 1mg

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