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Homemade Broccoli Salad Recipe | Creamy Crunchy Healthy Lunch Side

This creamy, crunchy broccoli salad is a make-ahead friendly side or lunch with a tangy yogurt-mayo dressing, nuts, and cranberries. It comes together quickly, stays crisp, and tastes even better after a short chill.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 30 minutes

Ingredients
  

Ingredients

  • 6 cups small broccoli florets (about 2 medium heads), finely chopped
  • 1/3 cup finely diced red onion
  • 1/2 cup dried cranberries
  • 1/2 cup toasted sliced almonds or sunflower seeds
  • 4 slices crisp bacon, cooked and crumbled (optional)
  • 1/2 cup shredded sharp cheddar (optional)
  • 1/3 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 to 1.5 tablespoons honey or maple syrup, to taste
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste

Instructions
 

Instructions

  • Rinse and dry the broccoli thoroughly, then cut into small bite-size florets and finely chop some stems.
  • If you prefer a milder onion, soak the diced red onion in cold water for 10 minutes, then drain and pat dry.
  • Toast the almonds or sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes until lightly golden and fragrant, then cool completely.
  • In a large bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth.
  • Add the broccoli, red onion, dried cranberries, and toasted nuts to the bowl and fold until evenly coated.
  • If using, add the crumbled bacon and shredded cheddar and toss gently.
  • Cover and refrigerate the salad for 20 to 30 minutes to let the flavors meld.
  • Stir, taste, and adjust salt, pepper, or add a splash more vinegar before serving.

Notes

For best crunch, dry broccoli thoroughly and add nuts just before serving if storing long-term. Salad keeps 3–4 days refrigerated. Swap nuts, add bacon or cheese, or use raisins or apples in place of cranberries. For softer broccoli, briefly blanch, shock in ice water, and dry well before dressing. To make dairy-free, use dairy-free yogurt or all mayo.