Broccoli Salad

This Lighter Broccoli Salad is loaded with fresh broccoli, juicy grapes, red onion, crunchy sunflower seeds and raisins all tossed with a satisfying zesty honey dijon dressing made with Greek yogurt instead of mayo! Makes a great spring, summer or fall salad that you can enjoy any time!

Oh how A cook keep a good broccoli salad. Unfortunately, most of them are loaded with so much sugar that it defeats the purpose of eating all these satisfying veggies! This recipe is lightened up by using Greek yogurt in place of mayonnaise that is used in traditional recipes, along with a touch of honey instead of refined sugar. Trust me, the grapes and raisins in this salad add the

This lighter broccoli salad recipe is gluten-free and easily made ahead of time making it the reliable dish to bring to parties, potlucks or gatherings! You can also make this ahead of time for your meal prep and enjoy it throughout the week.

What goes in

• 5 cups broccoli florets
• 1 cup red grapes, sliced
• 1/2 cup red onion, chopped
• 1/2 cup raisins
• 1/3 cup sunflower seeds
• 1/2 cup plain Greek yogurt
• 3 tablespoons Dijon mustard
• 3 tablespoons honey, or maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How it comes together

1. To make the dressing, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, honey, lemon juice and salt/pepper in a small bowl or jar until silky and smooth. Feel free to add a touch of olive oil or water if you want a thinner consistency.
2. Use a wide bowl, add in the broccoli, grapes, red onion, raisins and sunflower seeds and mix in the honey dijon yogurt dressing until everything is nicely coated. Taste the salad and season with additional salt and pepper, as needed.
3. Cover the salad and let it chill in the fridge for at least an hour or up to 24 hours before serving. Enjoy!

Keep in mind

*This salad will last 4 to 5 days stored in a sealed, airtight container in the fridge.