I used to HATE broccoli salad. Truly. Every potluck, every BBQ, I’d politely pass. Too much mayo, too sweet, weird texture… no thank you.
Then I made a version with Greek yogurt, sharp cheddar, crispy bacon, and a sweet-tangy dressing that actually had some backbone. And I was like… oh. OH. So THIS is what broccoli salad is supposed to be.
The trick? Greek yogurt instead of mayo, allulose instead of sugar (no weird cooling aftertaste), and adding the bacon at the very end so it stays crispy even if you make it ahead.
This is the one. I make it on Sunday and eat it for lunch all week.
Why Greek Yogurt Instead of Mayo?
- SLASHES CALORIES… mayo runs 90 per tablespoon versus roughly 15-20 for Greek yogurt. Same creamy job, fraction of the fuel.
- ADDS PROTEIN… about 5g per quarter cup, which mayo basically *doesn’t*.
- BUILT-IN TANG… the natural acidity plays nicely with the cider vinegar and mustard already in the dressing.
- NO SEED OILS… keeps the ingredient list cleaner and lets the bacon and cheddar do the heavy lifting.
- HOLDS UP… Greek yogurt won’t break or weep in the fridge the way mayo-based dressings sometimes do.
Going full-fat 5% Fage gives you that lush, creamy mouthfeel mayo delivers, minus the greasy aftertaste…. your salad actually tastes like broccoli, bacon, and cheese, not like a mayo bath.
Raw vs. Blanched Broccoli for Salad
Stick with RAW for crunch and maximum nutrients. Blanching kills the snap and leaches vitamin C down the drain. (Only blanch if your crowd turns up their noses at raw crucifers.)
Cut florets GRAPE-SIZED so they absorb dressing without going chewy. SALT the broccoli and rest 10 minutes before mixing…. pulls out bitterness and seasons every crevice from within.
What Is Allulose & Can I Swap It?
- Allulose is a rare sugar, 70% as sweet as regular, with near-zero calories and no glycemic impact.
- Erythritol swaps 1:1 (expect cooling!). Monk fruit needs HALF the amount since it’s more concentrated.
- Stevia drops work too, start with 3-4 drops and adjust. Xylitol swaps 1:1 but isn’t dog-safe.
Skip it entirely for a savory dressing… the bacon and cheddar carry plenty of flavor!
Make-Ahead & Storage Tips
- MIX DRESSING SEPARATELY: Store the dressing in a jar in the fridge for up to 5 days. This lets the flavors meld AND keeps your broccoli from turning into a sad, soggy mess.
- BACON ON THE SIDE: Always add bacon right before serving. Keep it in a separate container so it stays crispy (because limp bacon is a crime).
- BEST WITHIN 3 DAYS: The salad holds up nicely refrigerated for 3 days, but the florets soften after that. Eat it FAST.
- WAIT TO TOSS: If prepping ahead, keep dressing and salad separate. Coat everything right before serving to lock in that crunch factor.
How to Keep the Bacon Crispy
Add your bacon LAST. Mix everything else with the dressing first, then fold in those crispy pieces right before serving so they don’t soak up moisture and turn into sad, chewy bits.
Cook bacon until it’s ACTUALLY crispy (not just browned, not floppy, not bendy). Do the shatter test right in the pan.
Transfer to a paper towel-lined plate immediately so it stops cooking in its own fat. Greasy bacon goes limp fast!
For make-ahead situations, store bacon separately in an airtight container at room temp (yes, room temp… NOT the fridge, which softens the fat and ruins texture). Add it right before serving for that loud CRUNCH.
Other Recipes You’ll Love
- Keto Broccoli Salad
- Quick Broccoli Bacon Salad
- Fresh Broccoli Salad
- Low Calorie Broccoli Salad
- Cheesy Melissa Joes Broccoli Salad
- Creamy Broccoli Salad
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: Whisk the Creamy Dressing
- 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: Crisp Bacon and Chop Veggies
- 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: Combine and Toss 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
Ingredients
Method
- 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.
- 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.
- 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.