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Best Easy No-Mayo Broccoli Salad with Bacon & Cranberries

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This crispy no-mayo broccoli salad with bacon and cranberries is a total game-changer. The dressing is a tangy, creamy blend of Greek yogurt, apple cider vinegar, and a touch of honey, making it lighter and brighter than traditional versions.

Ingredients

Scale
  • 2 large broccoli crowns (about 1.5 lbs or 680g)
  • 8 slices thick-cut bacon (about 240g)
  • ½ cup dried cranberries (60g)
  • ½ small red onion (about 60g), thinly sliced
  • ¼ cup sunflower seeds (30g), toasted if desired
  • ½ cup sharp cheddar cheese (60g), cubed
  • ½ cup plain Greek yogurt (120g), full-fat preferred
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Blanch the broccoli: Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water. Cut broccoli crowns into small, bite-sized florets (about thumb-sized). Peel stems and slice thin (¼-inch thick). Drop broccoli into boiling water and cook for exactly 90 seconds until bright green. Immediately transfer to ice water bath using a slotted spoon. Let sit 3-4 minutes, then drain well and pat dry with a clean kitchen towel.
  2. Cook the bacon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Lay bacon slices in a single layer without overlapping. Bake for 12-15 minutes until deeply golden and crispy. Transfer to a paper towel-lined plate or wire rack to cool. Once cool, crumble or chop into small pieces.
  3. Make the dressing: In a medium bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper. Taste and adjust with more vinegar or honey as needed. If too thick, add water 1 teaspoon at a time until pourable.
  4. Assemble the salad: In a large mixing bowl, combine cooled dried broccoli, crumbled bacon, dried cranberries, thinly sliced red onion, sunflower seeds, and cubed cheddar cheese. Pour dressing over top and toss gently but thoroughly, starting with about three-quarters of the dressing and adding more as needed.
  5. Rest and serve: Let salad sit for at least 10 minutes before serving to allow flavors to meld. For best results, refrigerate for 1-2 hours. If making ahead, reserve some bacon and sunflower seeds to sprinkle on top just before serving.

Notes

Don’t skip blanching the broccoli—it softens it just enough while keeping crunch and bright color. Dry broccoli thoroughly to avoid watery dressing. Cook bacon until almost burnt for maximum crispiness. Soak red onion in cold water for 10 minutes to mellow its bite. Let salad rest before serving for best flavor. Store leftovers in airtight container in refrigerator for up to 4 days.

Nutrition

Keywords: broccoli salad, no mayo, bacon, cranberries, Greek yogurt, healthy side dish, potluck recipe, gluten-free

Find it online: https://goldensimmer.com/best-easy-no-mayo-broccoli-salad-with-bacon-and-cranberries/