This healthy Broccoli Salad is a reinvention of the classic broccoli salad with bacon and cheddar that my Grandmother used to make. This version is only 170 calories and 4 grams of net carbs per serving! It’s super easy to make and it only takes 20 minutes! It’s truly the best healthy broccoli salad recipe.

a side view of a wooden bowl heaped with broccoli salad with bacon

I originally shared this recipe on January 2, 2013. I have updated the images and some of the text today.

Why I Love This Healthy Broccoli Salad

This Broccoli Salad always makes me think of my Grandma Ginger. Her version of this broccoli salad was much more indulgent, but I think you all will appreciate my healthier version of her recipe. The broccoli is raw and crunchy, the bacon is salty and smoky, and the cheddar is tangy and sharp.

This combination of flavors and simple ingredients is one we come back to every summer. Pair it with your favorite grilling recipes, burgers and cookout classics at your next summer bbq. It’s the perfect side dish.

Recipe Highlights

  • I like to make the creamy Greek Yogurt dressing directly in the mixing bowl of the salad. It saves an extra bowl to wash! 
  • The best thing is that this recipe only takes 20 minutes to whip together – it’s so quick and easy!
  • My healthier version is lower in carbs and fat than a lot of broccoli salads.
  • Vermont extra-sharp cheddar. Need I say more?
a close up of broccoli salad with bacon

Key Ingredients For This Recipe

An overhead view of the ingredients and a bowl of broccoli salad.
  • Broccoli: Chopped raw broccoli is the star of this recipe. I used whole broccoli crowns but you can use pre-cut broccoli florets if desired.
  • Plain Greek yogurt (low-fat) & Mayonnaise: I used a half cup of Greek Yogurt and only 1/4 cup of mayonnaise for the base of the dressing. Greek yogurt saves you about 700 calories per batch!
  • Brown Mustard: I like the taste of Brown Deli mustard, but Dijon is fine instead.
  • Apple Cider Vinegar: I used apple cider vinegar but you could use red wine vinegar instead. Here is our guide to vinegar.
  • Bacon: You’ll need 4 strips of crispy cooked bacon for the bacon bits, and here’s how to cook bacon in the oven if you prefer to do it that way.
  • Extra-Sharp Cheddar Cheese: For the best cheesy flavor, look for Extra Sharp cheddar.
  • Salt & Freshly Ground Black Pepper
  • Other Vegetables: I also added fresh fennel to this salad. I love the way the flavor is slightly sweet, and it really helps to balance the savory bacon, cheddar, and tart Greek yogurt dressing. If you do not care for fennel, use celery instead.

How To Make a Healthier Broccoli Salad

Whisk the yogurt, mayonnaise, mustard, vinegar, salt, and pepper in a large bowl until smooth. Then, add your bacon, shallot, broccoli, fennel, and cheddar, and stir everything together to coat it with the dressing. Simple as that!

An overhead view of a wooden bowl with broccoli salad and a blue ceramic dish with sliced fennel in it on a gray wooden table

FAQs and Expert Tips

Can I make broccoli salad ahead?

This broccoli salad is a great make-ahead recipe because it doesn’t get soggy or lose its appearance at all. You can make it up to two days in advance and store it in an airtight container. The dressing can be made 5 days in advance! 

Does the broccoli have to be raw in broccoli salad?

Yes! The crunch and freshness of raw chopped broccoli is one of the major appeals of broccoli salad. The dressing helps moisten the broccoli while adding some sweetness, and trust me, you will love it.

What are some variations of this easy broccoli salad recipe to try?

A great addition would be chopped red onion, bell peppers, goat cheese, lemon juice or crunchy sunflower seeds. You can really add anything you’d like to a traditional broccoli salad and it’ll still make for a delicious side dish.

Serving Suggestions For Broccoli Salad with Greek Yogurt

Serve at summer parties or a summertime gathering because it wont wilt like a tossed green salad. It is also great at room temperature for a potluck or covered dish. For a backyard barbecue pair it with:

Additional Recipes To Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Broccoli salad from overhead with a dish of fennel next to it.

Healthy Broccoli Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 10 servings 1x
  • Diet: Low Fat


You will probably want to make a double batch because everyone will want seconds of this Broccoli Salad Recipe! It’s a healthier version of the classic version my grandmother made with Bacon, Cheddar and creamy dressing, but it is still absolutely delicious!


Units Scale
  • 1/2 cup plain Greek yogurt, preferable low-fat or non-fat
  • 1/4 cup mayonnaise
  • 2 tablespoons brown mustard
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 slices bacon, cooked and crumbled
  • 1 shallot, minced
  • 5 cups chopped raw broccoli
  • 1 cup finely chopped fennel bulb
  • 1 cup shredded shredded extra-sharp cheddar cheese, preferably Vermont (4 ounces)


  1. Whisk yogurt, mayonnaise, mustard, vinegar, salt and pepper in a large bowl until smooth. Add bacon, shallot, broccoli, fennel and cheddar and stir to coat with the dressing.


To Make Ahead: The dressing can be made up to 5 days ahead. Store in a covered container in the refrigerator. The salad can be made in its entirely two days ahead. Stir again to redistribute the dressing just before serving.

Note about the Mustard: I added a relatively bold amount of brown deli mustard to this broccoli salad dressing to play off the cheddar cheese. It makes it taste cheesier, that way you can get away with only using 4 ounces of cheese per batch. If you’re not a big mustard fan, or prefer a more mild dressing, drop the mustard to 1 tablespoon. If you’re wondering if you can sub in Dijon instead, that is fine, but it is much stronger than Brown Deli mustard, so only use 2 1/2 teaspoons of Dijon.

  • Prep Time: 20 minutes
  • Category: Side Dish
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1 cup each
  • Calories: 170 cal
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 7 g