Broccoli Salad – Crunchy & Colorful Side
Crunchy raw broccoli salad with cranberries, bacon bits, and sunflower seeds in a tangy yogurt dressing. 250 calories per serving.
Why You'll Love This Broccoli Salad Recipe
Crunchy raw broccoli salad with cranberries, bacon bits, and sunflower seeds in a tangy yogurt dressing. 250 calories per serving. This recipe is designed to be simple, nutritious, and satisfying — perfect for meal prep or a quick homemade meal. With 10g protein, 22g carbs, and 14g fat per serving, it fits seamlessly into a balanced diet.
Nutrition Breakdown
Each serving delivers 250 calories with a solid macronutrient profile. Whether you're tracking macros for muscle gain, fat loss, or general health, this recipe keeps you on target without sacrificing flavor.
Ingredients
- 400 g Broccoli florets (raw)
- 40 g Dried cranberries
- 40 g Bacon bits
- 30 g Sunflower seeds
- ¼ small Red onion (thinly sliced)
- 80 g Greek yogurt
- 1 tbsp Apple cider vinegar
Instructions
Prep broccoli
Cut broccoli into small bite-sized florets. Wash and dry thoroughly — excess water dilutes the dressing.
Make dressing
Whisk Greek yogurt, apple cider vinegar, a drizzle of honey, salt, and pepper until smooth.
Toss and chill
Combine broccoli, cranberries, bacon, sunflower seeds, and onion. Pour dressing over and toss well. Chill 30 minutes for best flavor.
Recipe Notes & Tips
- — Cut the florets small — bite-sized pieces are easier to eat and absorb more dressing.
- — Let the salad chill for at least 30 minutes before serving for the best flavor integration.
- — Add diced apple for extra crunch and natural sweetness.
Variations
- Low-carb version: Reduce or swap the carb source for extra vegetables or cauliflower rice.
- Higher protein: Add an extra serving of protein or a side of Greek yogurt.
Common Mistakes to Avoid
- Overcooking: Watch the timing carefully — overcooked ingredients lose texture and nutrients.
- Under-seasoning: Healthy food should still taste great. Don't skip the seasoning step.
How to Store
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
What to Serve With This
- Side salad: A fresh green salad with lemon vinaigrette adds volume and vitamins.
- Water or herbal tea: Stay hydrated with a calorie-free beverage to complement this meal.
Final Thoughts
This Broccoli Salad recipe proves that healthy eating doesn't have to be complicated. With simple ingredients and minimal prep time, you can enjoy a nutritious side that supports your fitness goals. Bookmark this recipe and add it to your weekly rotation.
Frequently Asked Questions
Can I make broccoli salad the day before?
Yes, and it actually tastes better the next day. The broccoli softens slightly and absorbs the dressing. Store in the fridge for up to 3 days.
Is raw broccoli safe to eat?
Absolutely. Raw broccoli is perfectly safe and retains more vitamin C than cooked. The crunchy texture is what makes this salad special.
How do I make broccoli salad healthier?
Use turkey bacon instead of regular, swap cranberries for fresh pomegranate seeds, and the yogurt dressing already makes it lighter than mayo-based versions.
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