Are you ready for a healthy, easy side dish that’s full of all those sweet and salty flavors we love?
If you have never had broccoli salad, you are missing out on one of the best ways to eat your veggies.
It’s like a chicken salad… but with broccoli.
Mkay, maybe that won’t convince you to try it.
But the fact is, this salad deserves a place at your next lunch date, your next meal prep session, and your next meal.
When you’re trying to eat better, broccoli salad will help you do that, while still tasting special and indulgent.
It’s also gluten-free, dairy-free, and if you use egg-free mayo, it’s egg-free. So win-win-win.
Healthy Broccoli Salad Recipe
My goal with all of my recipes is to give you meal ideas that use what you already have in your kitchen. So I’m going to give you a real recipe to follow, but I’ll also show you how you can make it using ingredients you already have and keep it as budget-friendly as possible.
This recipe is as easy as stirring all the ingredients together, then popping them in the fridge for at least an hour. You can even let it sit in the fridge a day or two! It tastes better the longer the flavors can meld.
Healthy Side Dish for a Potluck
Healthy broccoli salad is the perfect dish to bring to a potluck. You can make it ahead of time, it’s easy to transport, and it will help you and everyone else make healthier decisions as they fill their plates.
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Meet Your Health Goals with this Healthy Broccoli Salad
Listen, I know that it’s January, and we’re all feeling a little sluggish after Decembers’ shenanigans.
Broccoli salad will save the day.
It tastes indulgent because of its sweet and salty flavors and creamy textures. But it’s also a simple, delicious way to eat a lot of veggies. I know this because I could not stop eating it while testing the recipe for this post and video. I had to make a whole new batch because I didn’t get a single photo before the salad was gone.
Broccoli Salad Ingredients
Here’s how you can make this recipe work for you, your special diet needs, and your budget:
There’s nothing you can substitute here. Either you have fresh broccoli or you don’t. This recipe is worth adding an extra thing to your grocery list.
In order to serve true real food, I like to use diced apples. However, my super-official Instagram story poll said that more real foodies prefer to just go ahead and use dried, sweetened cranberries – or a mixture of both apples and cranberries.
You can purchase apple-juice sweetened dried cranberries at health food stores or some places online.
Or you can try using raisins if you don’t have apples.
You can also simply skip the bacon – no harm done.
I like to toast my pecans for this salad – helps them not taste so… you know, raw. But if you don’t have the time (it only takes 3 minutes) or the desire, just toss them in raw.
Lots of options. You can make homemade, use a clean brand of mayo you feel comfortable with, or try to substitute it with plain whole milk yogurt (lots of people do this, but it is a different flavor). You can use Greek yogurt if you like, but it’s not as fatty and satisfying).
If you are egg-free, use plain yogurt.
Salt and Pepper
Don’t forget this step. I know the bacon and mayonnaise already have salt, so wait until the end to add salt and pepper. Keep in mind that the flavors will intensify in the fridge, so don’t over-salt it. You can also add more before serving.
Fresh Salad in the Winter Months
While trying to save money and eat healthily, I try to eat with the seasons. This means I eat tomato and cucumber salad in the summertime, and I eat this balsamic vinaigrette spring mix salad in the colder months.
And now I eat broccoli salad too.
It’s the perfect salad for the cooler winter months when broccoli is more budget-friendly – and frankly, more delicious than the other out-of-season salad vegetables.
Meet your new year goals with a delicious, indulgent, simple recipe like broccoli salad.Print
- Toss all ingredients except salt and pepper in a large salad bowl, using salad tongs or a spoon to combine thoroughly. You can stick to the ingredient amounts here in the recipe, but in the end, I won’t tell you how much bacon or onion you should use in your salad.
- If you love bacon (who doesn’t), add a little more. If you don’t love onion, start with half the amount and add more to taste. Season with salt and pepper to taste.
- Cover your bowl and refrigerate for at least an hour. Taste the salad and add more salt and pepper, to taste.
- Serving Size: 1/2 cup
- Calories: 159
- Sugar: 5g
- Sodium: 292mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg
Keywords: side-dish, superbowl, game day, potluck
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More Healthy Salad Recipes at Kitchen Stewardship®:
- Roasted veggie salad
- Make your own salad dressings
- “Seed” salad
- Pasta salad bar to feed a crowd
- Black bean and avocado salad
- Potato salad (Katie’s favorite for potlucks!)
- Veggie filled pasta salad
- Kid-friendly salad bar ideas