Healthy Broccoli Salad

Healthy Broccoli Salad made with Greek yogurt, dried cranberries, grapes, walnuts, celery, honey and feta cheese. It's a perfect low maintenance side dish to bring to BBQs, parties or family dinners! So easy and delicious!

Course Salad

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 227kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the salad

2 heads broccoli, chopped into small florets (~6-8 cups)
1 cup dried cranberries
1 cup red grapes, halved
1/2 medium red onion, diced
2 stalks celery, chopped
1/2 cup walnuts, roughly chopped
1/2 cup feta cheese

For the dressing

2/3 cup plain, full-fat Greek Yogurt
2/3 cup mayonnaise*
2-3 Tbsp. lemon juice
2 Tbsp. honey, plus more as desired
salt and pepper, to taste

US Customary - Metric

Instructions

Chop the broccoli into bite sized pieces and place in large mixing bowl with the dried cranberries, grapes, red onion, celery, walnuts and feta cheese. Toss.
2 heads broccoli, chopped into small florets (~6-8 cups), 1 cup dried cranberries, 1 cup red grapes, halved, 1/2 medium red onion, diced, 2 stalks celery, chopped, 1/2 cup walnuts, roughly chopped, 1/2 cup feta cheese
In a smaller bowl, whisk the yogurt, mayo, honey, and lemon juice together until all ingredients are blended. Taste and adjust, adding more honey or lemon juice as desired.
2/3 cup plain, full-fat Greek Yogurt, 2/3 cup mayonnaise*, 2 Tbsp. honey, plus more as desired, 2-3 Tbsp. lemon juice
Pour the dressing over the broccoli mixture and stir. Add salt and pepper, to taste. Chill for about 20 minutes, or longer, then enjoy!
salt and pepper, to taste
Chill the salad for about 20 minutes, or longer to help the flavors develop to create a super flavorful salad. Once chilled, enjoy!

Video

Notes

Some substitutions and variations:

Feel free to add bacon crumbles, diced apples, cubed cheese or shredded carrots
Use all Greek yogurt instead of mayo, if preferred. Use vegan mayo if needed.
Use sun flower seeds or pine nuts instead of walnuts.
Use white sugar instead of honey.
Use raisins instead of dried cranberries.
Use apple cider vinegar instead of lemon juice.

Storage:

Salad can be made up to 24 hours in advance.
Leftovers should be refrigerated in an airtight container and consumed within 5 days.

Nutrition