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Broccoli Salad

4.89 from 35 votes

This light and creamy broccoli salad is crunchy, flavorful, and perfect for potlucks, BBQs, or meal prep. Gluten-free and dairy-optional.

Prep Time: 5

Cook Time: 10

Total Time: 15

Yield: 8 servings

Course: Salad

Cuisine: American

Equipment

sheet pan

Ingredients

8 slices center cut bacon
1 large head broccoli florets (sliced into bite-sized pieces)
⅓ cup diced red onion
½ cup dried unsweetened cranberries
½ cup shelled raw sunflower seeds
¼ cup crumbled goat cheese (omit for dairy-free)
½ cup mayonnaise (I used Hellman's Light)
¼ cup plain fat-free Greek yogurt (or dairy-free yogurt)

Instructions

Cook the bacon in a skillet over medium heat until crispy and browned, about 4 minutes on each side.
If you prefer to bake it, bake on a sheet pan in a preheated 400°F oven to (200°C) 15 to 20 minutes, until crispy
Transfer the bacon to a paper towel-lined plate to drain and cool. Chop or crumble.
While the bacon is cooking, in a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and goat cheese.
In a small bowl, stir together the mayonnaise and yogurt.
Add the bacon and dressing to the mixing bowl and toss to combine.

Video

Notes

Dairy Free Option: omit the goat cheese and use dairy free yogurt.

Refrigerate up to 4 days.

Nutrition

Serving: 1cup, Calories: 171kcal, Carbohydrates: 11g, Protein: 6.5g, Fat: 11.5g, Saturated Fat: 2.5g, Cholesterol: 8.5mg, Sodium: 279mg, Fiber: 2g, Sugar: 6g

- WW Points: 5

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