Healthy Broccoli Salad recipe

This healthy broccoli salad is a lighter, flavorful take on the classic: tender-crisp broccoli florets tossed with grapes, red onion, raisins and sunflower seeds, all coated in a zesty honey-Dijon dressing made with Greek yogurt instead of heavy mayonnaise. It’s bright, texturally exciting, and simple to scale for potlucks or weeknight meal prep.

Why this version works

Swapping plain Greek yogurt for mayonnaise keeps the dressing creamy while cutting saturated fat and adding protein. A balance of acid (lemon juice or apple-cider vinegar), a touch of honey for sweetness, and Dijon for zip makes the dressing lively without overpowering the broccoli. The grapes and raisins bring natural sweetness and little bursts of flavor, while sunflower seeds provide welcome crunch.

Ingredients

5 cups broccoli florets (about 2 small heads), cut into bite-size pieces
1 cup red grapes, halved
1/2 cup red onion, finely chopped (or 2 green onions, sliced)
½ cup raisins (or dried cranberries/cherries)
1/3 cup sunflower seeds (raw or toasted)

For the dressing

½ cup plain Greek yogurt
3 tablespoons Dijon mustard
3 tablespoons honey (or maple syrup for a vegan option)
2 tablespoons apple-cider vinegar
2 tablespoons lemon juice
½ teaspoon salt and ¼ teaspoon black pepper (adjust to taste)
Optional: 1–2 tablespoons olive oil or a bit of water to thin the dressing if desired

Method — step-by-step

1.Prep the produce. Wash and cut broccoli into small, bite-size florets so each piece gets well coated. Halve grapes and finely chop the red onion.

2.Make the dressing. In a bowl or jar, whisk together Greek yogurt, Dijon, honey, apple-cider vinegar, lemon juice, salt, and pepper until smooth. Add a tablespoon of olive oil or a splash of water if you prefer a thinner consistency.

3.Toss everything together. In a large mixing bowl, combine broccoli, grapes, red onion, raisins and sunflower seeds. Pour the dressing over the salad and toss until everything is evenly coated.

4.Chill. Cover and refrigerate for at least 1 hour (up to 24 hours). Chilling lets the broccoli take on the dressing’s flavor while keeping a great crunch—stir again before serving.

What to serve with it

This salad is a natural summer side for grilled proteins (burgers chicken, shrimp skewers), a potluck contribution to balance rich dishes, or a bright element on a holiday buffet. It can also be bulked up with shredded chicken for a main-dish salad.

Nutrition

FAQ Healthy Broccoli Salad

Q: Can I make this ahead?

Yes. Make the salad up to 24 hours ahead. For the best texture beyond a day, store dressing separately and toss just before serving.

Q: Will the broccoli get soggy?

If you overcook the broccoli first or slice florets too large, they can become soft. Use raw broccoli cut small and chill this preserves crunch while allowing flavor absorption.

Q: Can I substitute mayonnaise for yogurt?

You can, but using Greek yogurt lowers saturated fat and adds protein while maintaining creaminess.

Q: How long does it keep?

Stored in an airtight container, it lasts about 4–5 days in the fridge. If made with the dressing mixed in, expect peak texture in the first 1–2 days.