If you’re looking for a fresh and flavorful side dish that’s packed with crunch and color, this broccoli salad recipe is the one to try. It’s got the perfect mix of textures—crisp broccoli, chewy dried fruit, creamy cheese, and crunchy nuts—all tossed in a light and tangy dressing. Whether you’re making it for a backyard barbecue, a holiday potluck, or just a weeknight dinner, it comes together quickly and disappears fast.

Broccoli Salad Recipe

One of the best things about this broccoli salad is how customizable it is. You can easily swap in your favorite nuts, dried fruits, or cheeses based on what you have in the pantry. It also pairs beautifully with other fresh and easy side dishes like my korean cucumber salad, italian pasta salad, or classic coleslaw. It’s one of those go-to recipes that works year-round and feels just as at home on a summer picnic table as it does at a Thanksgiving spread.

The dressing is what really pulls this whole salad together. A mix of honey vanilla Greek yogurt, olive oil mayo, lemon juice, and white wine vinegar gives it that creamy tang you expect, with a little sweetness to balance everything out. It’s the perfect complement to the savory bacon, sharp onion, and sweet pops of blueberries and golden raisins. It’s a make-ahead dream, and the flavors only get better after it chills for a bit.

What You Will Love About This Recipe

So much texture! Between the crunchy almonds, crispy bacon, chewy dried fruit, and fresh veggies, there’s a little bit of everything in each bite.

No cooking required. Just a quick chop, mix, and toss!

Make-ahead friendly. This tastes even better after it chills, making it perfect for meal prep or entertaining.

Lighter dressing. Using Greek yogurt cuts down on heaviness without sacrificing flavor.

What will I need to Make Broccoli Salad?

You will need the following ingredients:

Broccoli florets
Celery
Carrots
Mozzarella cheese
Red onion
Bacon
Almonds
Dried blueberries
Golden raisins
Honey Vanilla Greek Yogurt: I use the Greek God’s brand yogurt for this and it turns out amazing. But you can also substitute any other honey or vanilla flavored Greek yogurt. You can also substitute plain greek yogurt but you want to add about a Tablespoon of honey to balance the flavors.
Olive oil mayonnaise
White wine vinegar
Lemon juice
Minced garlic
Salt
Pepper

You will need the following supplies:

Large serving or mixing bowl
Small mixing bowl
Whisk
Measuring tools
Mixing tools
Knife
Cutting board

How to Make Broccoli Salad

Rinse the broccoli florets and slice the stems so that they are ¼ inch thin or smaller. Place them into a large serving bowl.
To the broccoli add the celery, carrots, mozzarella cheese, red onion, bacon, almonds, dried berries, and golden raisins.

Mix all ingredients together gently.

In a separate, small mixing bowl, whisk together the greek yogurt, mayonnaise, white wine vinegar, lemon juice, minced garlic, salt, and pepper.

Pour the dressing over the broccoli salad and gently toss everything together to coat the salad.

The salad can be served immediately or can be chilled for an hour or overnight until ready to serve.

Tips & Tricks

Chop the broccoli small. Smaller florets are easier to eat and soak up more of the dressing.
Use pre-shredded carrots to save prep time.
Let it chill. For best flavor, let the salad sit in the fridge for at least an hour before serving.
Want more crunch? Add extra almonds or even sunflower seeds before serving.
Substitutions welcome! Swap the dried blueberries for cranberries or use cheddar instead of mozzarella for a bolder flavor.

FAQs

Absolutely! In fact, it’s better the next day. Just store it in the fridge in an airtight container for up to 3 days.

Fresh is definitely best for this salad since it stays crunchy, but if you must use frozen, make sure it’s fully thawed and well-drained.

Sure! Try turkey bacon, or for a vegetarian version, leave it out or add smoky roasted chickpeas for a similar crunch.

Broccoli Salad Recipe

Name: Broccoli Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: Salad:; 5 cups broccoli florets (~ 1 large or 2 small crowns); 1 cup celery, sliced; ¾ cup carrots, shredded; ¾ cup mozzarella cheese, cubed; ½ cup red onion, finely diced; ⅓ cup bacon, cooked and crumbled (~ 3 strips); ⅓ cup almonds, roasted and salted; ¼ cup dried blueberries; ¼ cup golden raisins; Dressing:; ½ cup honey vanilla greek yogurt; ½ cup olive oil mayonnaise; 1 Tablespoon white wine vinegar; 1 Tablespoon lemon juice; 1 teaspoon minced garlic; ½ teaspoon salt; ¼ teaspoon black pepper

Prep Time: 15 minutes

Total Time: 15 minutes

This broccoli salad recipe is a summer staple as it is loaded with broccoli, cheese, onion, bacon, almonds, and dried fruit that is then tossed in a tangy creamy dressing. It is super versatile and pairs great with every meal.

Ingredients

Salad:
5 cups broccoli florets (~ 1 large or 2 small crowns)
1 cup celery, sliced
¾ cup carrots, shredded
¾ cup mozzarella cheese, cubed
½ cup red onion, finely diced
⅓ cup bacon, cooked and crumbled (~ 3 strips)
⅓ cup almonds, roasted and salted
¼ cup dried blueberries
¼ cup golden raisins
Dressing:
½ cup honey vanilla greek yogurt
½ cup olive oil mayonnaise
1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Rinse the broccoli florets and slice the stems so that they are ¼ inch thin or smaller. Place them into a large serving bowl.
To the broccoli add the celery, carrots, mozzarella cheese, red onion, bacon, almonds, dried berries, and golden raisins.
Mix all ingredients together gently.
In a separate, small mixing bowl, whisk together the greek yogurt, mayonnaise, white wine vinegar, lemon juice, minced garlic, salt, and pepper.
Pour the dressing over the broccoli salad and gently toss everything together to coat the salad.
The salad can be served immediately or can be chilled for an hour or overnight until ready to serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 445Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 28mgSodium: 747mgCarbohydrates: 55gFiber: 8gSugar: 39gProtein: 16g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Crunchy, Creamy, and Sweet: The Best Broccoli Salad You’ll Ever Make