The result is a healthier recipe that’s gorgeously creamy, crunchy, and packed with sweet, tangy, and savory flavors. You’ll love how simple and tasty this is and how great and happy it will make you feel. It’s widely enjoyed across the United States in summer gatherings, potlucks, picnics, and barbecues. Traditionally, the salad combines crunchy broccoli with bacon, cheddar cheese, and a sweet, tangy, and creamy mayonnaise-based dressing. We love broccoli salad, and since we like to eat it more than just during the occasional potluck, we made some delicious healthy modifications. We substitute flavor-packed sun-dried tomatoes for bacon and swap half of the mayo with creamy and lower-fat Greek yogurt. I know letting go of bacon can be difficult. But give this recipe a chance. It’s a crowdpleaser, and it’ll make you feel awesome! You can substitute cauliflower for broccoli or make a lovely broccoli cauliflower salad. You can make broccoli salad with frozen broccoli; however, we recommend blanching the frozen broccoli in boiling water for 2 to 3 minutes, then draining them and letting them cool and dry thoroughly before making the salad.
Sun-dried tomatoes
Sun-dried tomatoes in oil, drained from the oil, and cut into pieces, are the perfect substitute for bacon. They add a bold and savory flavor to every bite.
Red onion
Red onion adds the necessary sharpness to cut through the creamy dressing. Substitute a shallot or a couple of spring onions for red onion.
Dried cranberries
Dried cranberries add a a pleasant sweet and slightly sour flavor. Substitute raisins or dried blueberries.
Almonds
They add crunch and healthy fats. Substitute walnuts or pecans.
Mixed seeds
You can add sunflower seeds, pumpkin seeds, flax seeds, or a mix of all.
Dressing
Mayonnaise: you can use our easy vegan mayo or your favorite store-bought mayo. Yogurt: we recommend Greek yogurt or fat-free Greek yogurt. Sour cream and non-dairy alternatives work well, too. Maple syrup: substitute sugar. Apple cider vinegar: substitute lemon juice, white wine vinegar, red wine vinegar, or rice vinegar. Salt & black pepper: we recommend sea salt.
1. Chop the broccoli
Rinse and dry the broccoli with a kitchen towel, then cut it into small bite-size florets. You can also cut the stem into small pieces and peel the outer part of the stem if it’s woody. Add to a large mixing bowl and set aside. Tip: Make sure the florets are pretty small, smaller than bite-size.
2. Toast nuts and seeds
Chop the almonds into small bits and add them to a non-stick skillet. Add the mixed seeds and toast for 2 minutes or until they brown and start to pop. Move them around the pan often. Set aside to cool. Tip: Toasting makes the nuts and seeds crunchier and more flavorful than raw ones.
3. Make the dressing
To a small bowl, add mayo (or vegan mayo), Greek-style yogurt (or non-dairy yogurt), maple syrup, apple cider vinegar, salt, and black pepper. Whisk until combined. Tip: Substituting half of the mayo with fat-free Greek yogurt reduces the calories in the dressing almost in half, adds protein and freshness, and retains all the gorgeous creaminess of the dressing.
4. Mix the salad
To the bowl with the broccoli, add finely chopped red onion, cranberries, toasted almonds, seeds, the dressing, and sun-dried tomatoes drained from their oil and cut into small strips with scissors. Toss until well combined, then taste and adjust for salt. You can serve immediately. However, it is more delicious if the flavors meld for 30 minutes before serving. We love it with BBQ Tofu and grilled tofu, but of course, it is delicious with your usual meets, too.
Variations
Broccoli cauliflower salad
Broccoli cauliflower salad is another creamy, crunchy, and tasty recipe for potlucks and summer cookouts. You can make it with the same ingredients, using half broccoli and half cauliflower. Here’s our broccoli cauliflower salad recipe. Refrigerator: Keep leftovers in an airtight container for five days. Freezer: We don’t recommend freezing this recipe.
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