Broccoli Salad with Greek Yogurt (No Mayo!)

Name: Broccoli Salad with Greek Yogurt
Prep time: 15 min
Total time: 15 min
Ingredients: 1 lb fresh broccoli (chopped into small florets); 1/2 cup red onion (finely diced); 1/3 cup roasted sunflower seeds; 1/3 cup dried cherries (chopped); 1/2 cup 2% or full-fat Greek yogurt; 2 tbsp extra virgin olive oil; 1 1/2 tbsp white vinegar; 1 tbsp honey; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper

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Looking for a super tasty side dish that won’t weigh you down? This broccoli salad with Greek yogurt is so yummy, you’ll forget it’s healthy! It’s perfect for summer cookouts, quick lunches, or anytime you need a veggie boost.

Why You’ll Love This Broccoli Salad

Ready in just 15 minutes with zero cooking (perfect for hot days!)
Creamy, tangy dressing without a drop of mayo
Stays fresh in the fridge for easy meal prep
Packed with crunchy broccoli and tasty mix-ins
Kid-friendly way to eat more veggies

Ingredients You’ll Need

For the salad:

Broccoli: The star of our show! Fresh, crunchy, and loaded with nutrients. Cut it into tiny florets so it’s easy to eat.
Red onion: Adds a zingy kick that balances the creamy dressing perfectly.
Roasted sunflower seeds: These little guys bring amazing crunch and a hit of protein.
Dried cherries: Sweet little bursts that make every bite exciting. They’re my secret weapon!

For the dressing:

Greek yogurt: The creamy base that replaces mayo. Always go for 2% or full-fat for the best texture.
Olive oil: Just a touch gives the dressing that silky-smooth feel and heart-healthy fats.
White vinegar: Brings the tangy zip that makes this dressing sing.
Honey: A little natural sweetness to balance everything out perfectly.
Salt and pepper: The simple seasonings that tie everything together.

Equipment You’ll Need

Sharp knife: Makes quick work of chopping broccoli into bite-sized pieces that are way more fun to eat.
Cutting board: Give yourself plenty of space to chop all those florets.
Mixing bowls: One big one for the salad and a smaller one for whisking up that creamy dressing.
Measuring cups and spoons: For perfect proportions every time.

How to Make Broccoli Salad with Greek Yogurt

This salad comes together so fast! I’ve made it about a million times, and it never takes me more than 15 minutes from start to finish.

Step 1: Prep your veggies. Chop that broccoli into tiny bite-sized pieces. Nobody wants to tackle huge chunks! Dice the red onion nice and small.

Step 2: Combine the salad ingredients. Toss your chopped broccoli, red onion, sunflower seeds, and dried cherries together in a large bowl. The colors look so pretty together!

Step 3: Whisk up the dressing. In a separate bowl, mix the Greek yogurt, olive oil, vinegar, honey, salt and pepper until smooth. I like to taste it on a little piece of broccoli to make sure the flavors pop.

Step 4: Mix it all together. Pour that creamy dressing over your broccoli mixture and toss until everything’s well coated. Each little broccoli tree should be hugged by dressing!

Step 5: Let it marinate. While you can eat it right away, this salad gets even better if it sits for 30 minutes. The broccoli softens slightly and soaks up all those yummy flavors.

Tips for the Best Broccoli Salad

Chop the broccoli extra small. My toddler calls these “tiny trees” and gobbles them up when they’re bite-sized.
Don’t use fat-free yogurt. I learned this the hard way! The dressing needs some fat to cling properly to the veggies.
Add the dressing right before serving if you like super crunchy broccoli, or earlier if you prefer it slightly softened.
Taste before serving and add an extra splash of vinegar if it needs more tang—this wakes up all the flavors!

Variations and Substitutions

Nut lover? Swap the sunflower seeds for chopped almonds or walnuts for a different crunch.
No dried cherries? Cranberries work great, or try fresh halved grapes for juicy sweetness.
Need protein? Add diced grilled chicken or chickpeas to turn this side into a complete meal.
Want more cheese? A handful of sharp cheddar or crumbled feta makes this extra special.

Make-Ahead and Storage Tips

Meal prep hero: Make a batch on Sunday for ready-to-go sides all week long.
Stays fresh in an airtight container in the fridge for up to 3 days.
Pack for lunch in a leak-proof container—it doesn’t need reheating!
Make components separately if planning way ahead—store dressing and salad apart until serving time.

Serving Ideas

Summer BBQ star: Pairs perfectly with grilled chicken, salmon or burgers.
Potluck favorite: Always the first empty bowl at gatherings—people go crazy for it!
Work lunch upgrade: Pack with a hard boiled egg and whole grain crackers for a complete meal.
Dinner shortcut: Serve alongside rotisserie chicken for a no-cook dinner on busy nights.

Frequently Asked Questions (FAQs

Absolutely! Raw broccoli has amazing crunch and nutrition. Chopping it small makes it easy to eat and helps it absorb the flavorful dressing.

This salad stays fresh for up to 3 days in an airtight container. The flavors actually improve after a day as everything melds together.

Fresh broccoli works best for that perfect crunch. Frozen broccoli tends to become too soft when thawed and won’t give you the same texture.

For a dairy-free option, try this vegan broccoli salad that uses cashews instead of yogurt for creaminess.

Yes, this salad tastes best when chilled. The cold temperature enhances the crispness of the broccoli and the refreshing taste of the dressing.

Yes, this broccoli salad is quite healthy. It features nutrient-rich broccoli, protein from Greek yogurt, and beneficial fats from seeds. The dried cranberries add antioxidants. Find more nutrients in cranberries.