Easy Low Carb Broccoli Salad

Here is my favorite low carb broccoli salad recipe, with a creamy Greek yogurt dressing, crunchy broccoli florets, crispy bacon, and a mix of pecans, sunflower seeds, and sharp cheddar cheese.

This broccoli salad is my go-to side dish when I want something healthy but still packed with flavor. I love that it’s low carb but doesn’t taste like diet food at all. My family requests it for every summer cookout and potluck dinner.

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, crunchy florets that hold up well when tossed with the dressing. You can buy pre-cut broccoli florets from the produce section to save time, or grab whole broccoli crowns and cut them yourself into bite-sized pieces. If you do buy whole crowns, don’t toss those stems – just peel off the tough outer layer and chop them up too, as they’re perfectly good to eat and add extra crunch. I’d skip frozen broccoli for this recipe since it tends to get mushy and won’t give you that fresh, crispy texture that makes broccoli salad so good.

Options for Substitutions

This salad is easy to customize based on what you have in your kitchen:

• Greek yogurt: You can swap Greek yogurt with sour cream or regular mayonnaise for a creamier dressing. If you want to keep it lighter, try using half Greek yogurt and half mayo.
• Allulose: Other low-carb sweeteners work great here – try erythritol, monk fruit sweetener, or stevia. Start with half the amount if using stevia since it’s much sweeter. If you’re not watching carbs, regular sugar works fine too.
• Pecans: Walnuts, almonds, or cashews make good substitutes. You can also toast them lightly in a dry pan for extra flavor.
• Cheddar cheese: Any cheese you like will work – try Swiss, gouda, or even crumbled feta for a different taste.
• Bacon: Turkey bacon is a lighter option, or you can skip the meat entirely and add extra nuts or seeds for crunch.
• Cranberries: Dried cranberries add sweetness, but they do have carbs. For a lower-carb option, use fewer cranberries or leave them out completely. Chopped dried apricots work too if you’re not strictly low-carb.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.

Another common error is adding the dressing too early, which can make your salad watery and limp, so wait until just before serving to toss everything together.

Don’t skip draining your cooked bacon on paper towels before adding it to the salad, as excess grease will make your dressing separate and create an oily texture.

For extra crunch and flavor, toast your pecans and sunflower seeds in a dry pan for 3-4 minutes before adding them to the salad, and make sure your broccoli is completely dry after washing to prevent diluting the creamy dressing.

What to Serve With Broccoli Salad?

This broccoli salad is pretty hearty on its own thanks to the bacon and cheese, but it pairs really well with grilled chicken breasts or pork chops for a complete low-carb meal. I love serving it alongside BBQ ribs or pulled pork at summer cookouts since the creamy, tangy dressing balances out smoky flavors perfectly. If you’re keeping things simple, it also works great as a side for rotisserie chicken from the store or some grilled burgers (just skip the bun if you’re staying low-carb). You could even add some hard-boiled eggs on top to make it a full lunch salad that’ll keep you satisfied for hours.

Storage Instructions

Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, so it’s a great make-ahead option for potlucks or meal prep. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: If you want to prep this in advance, you can chop all your ingredients and cook the bacon a day or two ahead. Keep the dressing separate and toss everything together a few hours before serving to keep the broccoli nice and crisp. The pecans and sunflower seeds stay crunchier this way too.

Serve: This salad is best served cold, straight from the fridge. If it’s been sitting out for a while, just pop it back in the refrigerator for 20-30 minutes to chill before serving. The creamy dressing and crunchy toppings are most refreshing when nice and cold.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 35-45 g
• Fat: 65-75 g
• Carbohydrates: 35-45 g

Ingredients

For the dressing:

• 1 1/4 cups greek yogurt (I prefer Fage total 5% for the creamiest texture)
• 2 tbsp cider vinegar
• 2 tbsp allulose (prevents the ‘cooling’ aftertaste of other sweeteners)
• 1 1/2 tsp mustard
• 1 tsp salt

For the salad:

• 5 cups broccoli (cut into small, bite-sized florets)
• 1/4 cup red onion
• 1/4 cup pecans
• 1/4 cup cheddar (shredded from a block for better flavor)
• 1/4 cup sunflower seeds
• 8 oz bacon (I always use Applegate naturals for a cleaner taste)
• 1 tbsp cranberries
• 1/4 tsp black pepper

Step 1: Prepare the Dressing Base

• 1 1/4 cups Greek yogurt
• 2 tbsp cider vinegar
• 2 tbsp allulose
• 1 1/2 tsp mustard
• 1 tsp salt

In a medium bowl, whisk together the Greek yogurt, cider vinegar, allulose, mustard, and salt until smooth and well combined.

The allulose will help create a balanced sweetness without any artificial aftertaste, and whisking ensures the mustard distributes evenly for consistent flavor throughout.

Set the dressing aside while you prepare the other components.

Step 2: Cook the Bacon and Prepare Vegetables

• 8 oz bacon
• 5 cups broccoli
• 1/4 cup red onion
• 1/4 cup pecans

While the dressing sits, cook the bacon in a large skillet over medium-high heat until crispy, about 8-10 minutes.

Once cooked, transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces.

Meanwhile, cut your broccoli into small florets (about the size of a grape for the best texture), finely dice the red onion, and roughly chop the pecans.

I like to chop everything into similar-sized pieces so each bite has a balanced mix of textures and flavors.

Step 3: Assemble the Salad

• dressing mixture from Step 1
• prepared vegetables from Step 2
• 1/4 cup cheddar, shredded
• 1/4 cup sunflower seeds
• 1 tbsp cranberries
• chopped bacon from Step 2
• 1/4 tsp black pepper

In a large bowl, combine the broccoli florets, diced red onion, chopped pecans, shredded cheddar cheese, sunflower seeds, and cranberries.

Pour the dressing from Step 1 over the vegetables and toss gently but thoroughly until everything is evenly coated.

Add the chopped bacon from Step 2 and fold it in gently to distribute throughout.

I prefer to add the bacon at the end rather than mixing it in earlier—this keeps it crispier longer, especially if you’re making this ahead.

Taste and adjust seasoning with black pepper as needed.

Easy Low Carb Broccoli Salad

Delicious Easy Low Carb Broccoli Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 975

Ingredients Method

Ingredients

  

For the dressing::

• 1 1/4 cups greek yogurt (I prefer Fage total 5% for the creamiest texture)
• 2 tbsp cider vinegar
• 2 tbsp allulose (prevents the 'cooling' aftertaste of other sweeteners)
• 1 1/2 tsp mustard
• 1 tsp salt

For the salad::

• 5 cups broccoli (cut into small, bite-sized florets)
• 1/4 cup red onion
• 1/4 cup pecans
• 1/4 cup cheddar (shredded from a block for better flavor)
• 1/4 cup sunflower seeds
• 8 oz bacon (I always use Applegate naturals for a cleaner taste)
• 1 tbsp cranberries
• 1/4 tsp black pepper

Method

 

1. In a medium bowl, whisk together the Greek yogurt, cider vinegar, allulose, mustard, and salt until smooth and well combined. The allulose will help create a balanced sweetness without any artificial aftertaste, and whisking ensures the mustard distributes evenly for consistent flavor throughout. Set the dressing aside while you prepare the other components.
2. While the dressing sits, cook the bacon in a large skillet over medium-high heat until crispy, about 8-10 minutes. Once cooked, transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces. Meanwhile, cut your broccoli into small florets (about the size of a grape for the best texture), finely dice the red onion, and roughly chop the pecans. I like to chop everything into similar-sized pieces so each bite has a balanced mix of textures and flavors.
3. In a large bowl, combine the broccoli florets, diced red onion, chopped pecans, shredded cheddar cheese, sunflower seeds, and cranberries. Pour the dressing from Step 1 over the vegetables and toss gently but thoroughly until everything is evenly coated. Add the chopped bacon from Step 2 and fold it in gently to distribute throughout. I prefer to add the bacon at the end rather than mixing it in earlier—this keeps it crispier longer, especially if you're making this ahead. Taste and adjust seasoning with black pepper as needed.