This broccoli bacon salad is crispy and crunchy thanks to the broccoli, red onion, and pumpkin seeds. With a hint of saltiness from the bacon and a touch of sweetness from the honey, this may become your favorite year-round no-cook side dish!
The sweet and tangy dressing is our favorite part of this salad. And it's an easy healthy version. How? The salad dressing is made with Greek yogurt (no mayo!). Sweetened with honey (no refined sugar!). How does it taste? Delicious! You'll love it!
Have you tried broccoli slaw? It's another great side dish and great on sandwiches! Give my Broccoli Slaw a try!
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Why You'll Love It
Three great reasons to love this broccoli bacon salad!
Lightened up - this salad is mayo free, but guess what, you won't miss it. The dressing is plenty creamy and tangy thanks to the Greek yogurt, lemon juice, and lemon zest.
Naturally sweet - the dressing gets its sweetness from honey. If you can find local honey, that's even better.
Easy to make - the only cooking involved is the bacon. The easiest way to cook bacon is the oven method. While the bacon is cooking, make the salad and the dressing!
What Goes In It
Broccoli - raw broccoli has a slightly sweet and slightly bitter flavor. However, it has a very mild flavor making it a great choice for salads, side dishes, and main dishes.
Pumpkin seeds - roasted pumpkin seeds provide a crispy, nutty-like flavor. You can use roasted sunflower seeds as a substitute.
Bacon - low sodium bacon is a winner! It's just as flavorful and crispy as regular bacon without the high sodium content.
Red onion - provides crunch and sweetness. Red onions have a milder flavor than white.
Greek yogurt - plain Greek yogurt is creamy and tangy just like mayonnaise, especially when you add lemon juice to it.
Note - Other recipes may use Miracle Whip salad dressing but I've never been a fan of it. In order to keep this a "healthier" version, Greek yogurt is the winner.
Lemon - lemon juice is acidic so it takes the place of apple cider vinegar that some recipes call for. Lemon juice and its zest add that tangy flavor often found in mayonnaise.
Honey - as mentioned earlier, honey is great option for sweetness. If you need a honey substitute, check out my 21 Best Ways to Substitute for Honey.
How to Make It
This broccoli bacon salad requires only about 15 minutes prep time!
(1) Make the salad dressing.
(2) In another bowl, make the salad.
(3) Combine the salad with the dressing. Refrigerate for at least 30 minutes.
(4) When ready to serve, top the salad with roasted pumpkin seeds.
Frequently Asked Questions
Nope, you can use the fresh broccoli as is. You may want to give the fresh broccoli a rinse before using it if it isn't already pre-washed.
You can add a small amount (¼ cup) of dried cranberries for added sweetness. You could also add ½ cup freshly shredded cheddar cheese.
Well, anything you want! Particularly, pair it with Red Snapper, cheese stuffed hamburgers, or Skillet Chicken Thighs.
For the best results, check the package directions. Generally, you can place bacon strips on a rimmed baking sheet and bake the bacon in a preheated 400F oven for 10-12 minutes; doneness depends on the thickness of the bacon.
Substitutions
- Roasted sesame seeds instead of the pumpkin seeds.
- Fresh chopped cauliflower instead of the broccoli (or use a combination of both).
- Chopped pecans or slivered almonds instead of the seeds.
- Store-bought coleslaw dressing if you don't want to make the dressing (but I really want you to make this fabulous homemade dressing!).
- If you are really short on time, you could use store-bought real bacon bits and pieces.
Five Ways to Zest a Lemon
This article from Taste of Home lists 5 ways to zest a lemon. My favorite way is to use a microplane or blade, like this Lemon Zester, available now on Amazon.
More Salads to Try
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If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Recipe
Broccoli Bacon Salad
Equipment
- glass mixing bowls non-reactive material (no metal)
- measuring cup(s)
- measuring spoons
Ingredients
For the Dressing
- ¾ cup plain Greek yogurt
- 1 tablespoon honey
- 1-2 tablespoon fresh lemon juice 1 tablespoon for a slight lemony flavor or 2 tablespoons for a more robust lemony flavor.
- 1 tablespoon fresh lemon zest
- salt and pepper (a very small amount)
For the Broccoli Salad
- 12 ounce bag of fresh broccoli florets, cut into small bite-size pieces (or two heads of broccoli - do not use the stems, only the florets). about 4 cups of broccoli, more or less
- ¼ cup red onion, sliced very thin
- 6 slices bacon, cooked crispy and broken into small pieces
- ¼ cup fresh parsley, chopped
- salt and pepper (a very small amount)
- ⅓ cup roasted pumpkin seeds (unsalted)
Instructions
- To make the dressing, combine the Greek yogurt, honey, lemon juice, lemon zest, and a small sprinkling of salt and pepper. Set aside.
- In a large glass bowl, combine the broccoli, red onion, bacon, and parsley. Sprinkle a small amount of salt and pepper, to taste.
- Add the Greek yogurt dressing to the broccoli mixture and toss until combined. Cover and refrigerate for at least 30 minutes or overnight. If desired, transfer the salad to a glass or ceramic serving bowl.
- Right before serving, give the salad a good stir. Top with roasted pumpkin seeds and serve.
Notes
Substitutions
- Roasted sesame seeds instead of the pumpkin seeds.
- Fresh chopped cauliflower instead of the broccoli (or use a combination of both).
- Chopped pecans or slivered almonds instead of the seeds.
- Store-bought coleslaw dressing if you don't want to make the dressing (but I really want you to make this fabulous homemade dressing!).
- If you are really short on time, you could use store-bought real bacon bits and pieces.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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