Bacon Broccoli Salad with Greek Yogurt Dressing
- Prep
- 20 min
- Cook
- 20 min
- Yield
- 8 servings
- Level
- medium
- Cuisine
- American
A hearty broccoli salad that balances savory bacon and tangy Greek yogurt dressing with sweet raisins and crunchy sunflower seeds. The creamy maple-lemon dressing coats fresh broccoli florets and sharp cheddar cheese for a satisfying side dish that works perfectly for potlucks, barbecues, or meal prep. This lighter version uses Greek yogurt instead of traditional mayonnaise while maintaining rich flavor and creamy texture.
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Method
6 steps- 1
Cover a baking sheet with foil and place wire rack on top
- 2
Arrange bacon strips on rack without overlapping and bake until crispy
- 3
Cool bacon on paper towel-lined plate then chop into small pieces
- 4
Whisk yogurt, olive oil, lemon juice, maple syrup, salt, and paprika in medium bowl until combined
- 5
Combine broccoli florets, red onion, sunflower seeds, raisins, and cheddar cheese in large bowl
- 6
Pour dressing over salad ingredients and mix well until everything is coated
Tips
Make the salad up to 24 hours ahead to let flavors meld and broccoli absorb the dressing for better taste.
Use a wire rack when baking bacon to ensure even cooking and crispiness by allowing fat to drain away.
Chop broccoli into uniform bite-sized pieces so they coat evenly with dressing and are easy to eat.
Good to Know
Refrigerate covered up to 3 days. Salad may release some liquid after day 2.
Make up to 24 hours in advance for best flavor development.
Serve chilled or at room temperature as a side dish.
Common Mistakes
Pat bacon dry before baking to avoid excess grease and ensure crispiness.
Don't overdress the salad initially since broccoli will release water and thin the dressing.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen broccoli instead of fresh?
Fresh broccoli works best for texture and flavor. If using frozen, thaw completely and pat very dry to prevent watery salad.
How long will this salad keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve after the first day as ingredients marinate together.
Can I make this salad dairy-free?
Yes, omit the cheddar cheese and use a plant-based yogurt alternative. Add extra sunflower seeds for texture and richness.