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This 15-minute lighter broccoli salad is a healthy version of a classic broccoli salad! It’s crunchy, tangy, and sweet and makes the perfect summer side dish.
Try my Simple Cream of Broccoli Soup or Broccoli Ramen Salad next.
Why you’ll love it
While I always enjoy a traditional Loaded Broccoli Salad, sometimes it’s nice to lighten it up a bit. This easy broccoli salad has a Greek yogurt based dressing, saving a few calories without sacrificing any flavor. The dressing is still the perfect mix of tangy and sweet!
Sliced almonds, dried cranberries, red onions, and apple give this healthier broccoli salad wonderful texture and added crunch. It comes together fast and has very few ingredients! It’s ideal for your next potluck or cookout and is also a fantastic make-ahead salad.
What you’ll need
For the salad
- Broccoli – we’re using fresh. I wouldn’t recommend frozen since it’s parboiled (blanched) before freezing, so it will be softer.
- Red onion – it’s great raw in salads since it’s less sharp than other varieties
- Apple – I use Honeycrisp apples for this one since they’re not too tart or too sweet
- Dried cranberries – for a pop of extra flavor in each bite
- Sliced almonds – they add a nutty quality to round it out
For the dressing
- Greek yogurt – using 2% still gives creamy vibes and that signature tangy quality
- Mayo – we’re including a touch of mayo for texture purposes to get the dressing consistency and flavor right
- Honey – for that burst of sweetness
- Vinegar – apple cider vinegar adds more personality and acidity
Pro tip
Make sure the broccoli is bone dry after rinsing it and cutting it into florets. You want to avoid having a watery salad!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Slice everything effortlessly with a quality chef’s knife, and I recommend this sturdy cutting board.
- These nested magnetic measuring spoons are so handy.
- Here’s the large glass prep bowl pictured.
How to make healthy broccoli salad
This is an overview, and full ingredients & instructions are in the recipe card below.
- Prep and chop the broccoli, onion, and apple. Add to a large bowl, followed by the cranberries and almonds.
- Meanwhile, whisk together the salad dressing ingredients.
- Toss the salad with the dressing, and season with extra salt & pepper if needed. Chill if desired.
Substitutions and variations
- Granny Smith apples would also be suitable for this light broccoli salad.
- I swapped the more traditional raisins for dried cranberries. Feel free to use raisins!
- You can try swapping the almonds for pumpkin seeds if you prefer. This is a forgiving salad, so definitely experiment if there’s an ingredient in here that you’re not a fan of.
What to serve with this broccoli salad
- Since this is a low fat broccoli salad, that means you’ll have more room for other summer goodies! Pair it with my Cilantro Lime Grilled Chicken Thighs, easy Grilled Pork Chops, or zesty Tequila Lime Shrimp.
- Other side dishes for your summer cookout or family gathering include my Easy Macaroni Salad, Kale Pasta Salad, and Cajun Grilled Corn on the Cob.
Leftovers and storage
- This is a great make ahead broccoli salad. The flavors meld over time! Store for up to a day ahead if taking to an event.
- Leftovers will keep for a few days in the fridge in an airtight container, but make sure to discard them if they’ve been sitting out in the sun.
More easy salad recipes
If you made this healthier broccoli salad recipe, please leave a star rating and review below! I also love to see readers’ S&L creations on Instagram.
Lighter Broccoli Salad
Ingredients
- 1 head of broccoli cut into bite-size florets
- 1/2 medium red onion chopped finely
- 1 small apple (I used honeycrisp) cut into small pieces
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
Dressing:
- 1/2 cup Greek yogurt (I used 2%)
- 1 heaping tablespoon mayo
- 1 tablespoon honey
- 1/2 tablespoon cider vinegar
- Salt & pepper to taste
Instructions
- Prep the broccoli, onion, and apple. Add them to a large salad bowl along with the dried cranberries and sliced almonds.
- Whisk the dressing ingredients together.
- Pour the dressing over the salad and toss well. Season with extra salt & pepper if needed. Serve immediately or chill first. Can be made a few hours ahead (make sure to cover and refrigerate so it doesn’t dry out).
Notes
- Serves 4-6.
- I used about a pound of broccoli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just got done making this . We will have this tonight with dinner. It comes together quick and the dressing is yummy. This recipe is a keeper for me. I appreciate that it’s on the light side.
I’m so pleased you enjoyed it, Maggie!! Thanks for letting me know. 🙂
I have been looking for this recipe since I had something similar at a Super Bowl party, The only changes I made was skipping the cranberries since I stupidly bought sweetened (didn’t miss), using chopped, roasted almonds, and adding a few crumbled bacon strips (okay not such a healthy add). Just got better and better as it sat in the fridge. My husband really loved it, so it will be made again.
I’m so happy you enjoyed it!! And bacon… good idea! 🙂
I make this all of the time. Thanks!
You’re very welcome 😀
I’m trying this hopefully this week…. Sounds so good and low cal…
Thank you! I hope you enjoy it. 💛
Such great flavors and textures! Perfect side dish!
Thanks, Lindsay!!
This salad looks incredible!
Thank you!!
This is such an amazing broccoli salad, wish I had a big bowl of it now!
Aw thanks, Matt!
I love broccoli salads Natasha! And right now I’m in need of one. Too much overindulging lately!
Thank you!! Haha, I know the feeling…
Natasha this looks so awesome! I love broccoli anything and I can’t wait to try this 🙂
Thanks so much, Monique! I hope you like it!!
This sounds delicious! I’m saving the recipe so I can try it. Thank you!
Great! I hope you enjoy it, Carolyn 🙂