Raw Broccoli Salad with Yoghurt Dressing

This raw broccoli salad is fresh, crunchy and full of flavour, making it the perfect supporting act for warm-weather entertaining. Chopped fresh broccoli is tossed with crispy bacon pieces, sweet cranberries, toasted almonds and sun-dried tomatoes, then finished with a tangy yoghurt dressing that keeps things light and refreshing. It’s easy to make ahead and holds up beautifully, whether you’re serving it at a Christmas lunch, a summer BBQ or as a simple midweek side. If you’re after a broccoli salad that feels modern, bright and not at all heavy, this one delivers.

Why You’ll Love This Raw Broccoli Salad

This is the kind of salad that works just as well for entertaining as it does for everyday meals. Here’s why you’ll love it too:

• Fresh, crunchy and vibrant – raw broccoli stays crisp and holds up beautifully, even once dressed
• Light yet full of flavour – a tangy yoghurt dressing adds creaminess without weighing the salad down
• Great balance of textures – crispy bacon, sweet cranberries and toasted almonds add crunch and contrast
• Perfect for making ahead – it keeps well in the fridge, making it ideal for prep in advance
• Easy to serve anywhere – equally suited to summer BBQs, festive lunches or a simple weeknight side

Ingredients and Substitutions

• Broccoli – the star of the salad; use fresh heads and finely chop the florets for the best texture
• Bacon – adds smoky, savoury flavour; omit for a vegetarian version
• Red onion – brings sharpness and bite; soak briefly in cold water if you prefer a milder flavour
• Roasted almonds – add crunch and nuttiness; swap walnuts or pepitas if needed
• Sun-dried tomatoes – provide sweetness and umami; semi-dried tomatoes work well too
• Dried cranberries – add a pop of sweetness and colour

For the yoghurt dressing

• Greek yoghurt – creates a creamy yet light base; use full-fat or thick natural yoghurt
• Whole egg mayonnaise – adds richness; can be reduced or omitted for a lighter dressing
• Maple syrup – substitute with honey if preferred
• Dijon mustard – wholegrain mustard is a good alternative
• White wine vinegar – apple cider vinegar or lemon juice can be used instead

How to Make Broccoli Salad with Yoghurt Dressing (step by step)

Step 1: Heat olive oil in a fry pan over medium heat. Add bacon pieces and fry until golden and crispy. Set aside on a paper towel-lined tray to cool while you prepare the remaining ingredients.

Step 2: Finely chop broccoli, florets and stem. Place into a serving bowl along with finely diced red onion, crushed almonds, sun-dried tomato strips and cranberries. Add cooled bacon as well.

Step 3: To make the dressing add all ingredients to a small bowl or jug and whisk together until combined. Pour over salad and then toss everything together. Salad can be enjoyed immediately, or within 24 hours once dressed. Alternatively, set the dressing aside and dress when ready to serve.

Tips for the Best Crunchy Broccoli Salad

• Cut the broccoli small and evenly – finely chopped florets and thinly sliced stems make the salad easier to eat and help the dressing coat everything evenly
• Use fresh broccoli – crisp, deep-green broccoli will give you the best crunch and flavour
• Toast the nuts lightly – a quick toast brings out flavour and keeps the almonds crisp. Alternatively, buy pre-roasted nuts!
• Dress just before serving if possible – this keeps everything at peak crunch, though the salad still holds up well if made ahead

Make-Ahead and Storage Tips

• Prep the components in advance – chop the broccoli, cook the bacon and prepare the dressing up to a day ahead, then store everything separately in the fridge for ultimate freshness. BUT, this salad holds up well when it’s been tossed together and dressed as well!
• Assemble close to serving for maximum crunch – toss the salad together just before serving, or up to a few hours ahead if needed
• It holds up better than most salads – thanks to the raw broccoli, leftovers stay crisp and fresh rather than wilting
• Store leftovers in an airtight container – keep refrigerated and enjoy within 2–3 days
• Refresh before serving – if making ahead, give the salad a quick toss

Frequently Asked Questions

Can you eat broccoli raw in a salad?
Yes, broccoli is perfectly safe to eat raw. When finely chopped, it’s crisp, fresh and easy to digest, making it ideal for salads like this one.

Can I make this broccoli salad ahead of time?
Absolutely. You can prepare all the components up to a day ahead and assemble close to serving. The raw broccoli holds its crunch far better than leafy salads.

How long does broccoli salad last in the fridge?
Stored in an airtight container, this salad will keep well for 2–3 days. The texture stays surprisingly fresh thanks to the raw broccoli.

Can I make this salad vegetarian?
Yes. Simply omit the bacon or replace it with roasted chickpeas or extra toasted nuts for crunch and flavour.

Is the yoghurt dressing heavy?
Not at all. The yoghurt-based dressing is tangy and light, giving the salad creaminess without feeling rich or dense.

📖 Recipe

Raw Broccoli Salad with Yoghurt Dressing

Fresh, crunchy broccoli salad with crispy bacon, cranberries and almonds, tossed in a creamy yoghurt dressing. Easy to make and perfect for entertaining.

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Servings: 6 serves

Author: Andrea Love

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Ingredients

• 10 mL olive oil
• 2 rashers of bacon diced
• 2 heads of broccoli
• 1 medium red onion diced
• 100 g roasted almonds crushed
• 80 g sun dried tomatoes, cut into strips
• 70 g dried cranberries

Dressing

• 140 g plain Greek yoghurt
• 55 g whole egg mayonnaise
• 10 mL maple syrup
• 1 teaspoon dijon mustard
• 1 teaspoon white wine vinegar

Instructions

• Heat olive oil in a fry pan over medium heat. Add bacon pieces and fry until golden and crispy. Set aside on a paper towel-lined tray to cool while you prepare the remaining ingredients.
• Finely chop broccoli, florets and stem. Place into a serving bowl along with finely diced red onion, crushed almonds, sun-dried tomato strips and cranberries. Add cooled bacon as well.
• To make the dressing add all ingredients to a small bowl or jug and whisk together until combined. Pour over salad and then toss everything together. Salad can be enjoyed immediately, or within 24 hours once dressed. Alternatively, set the dressing aside and dress when ready to serve.

Did you make this recipe?I’d love to see! Tag @eatnikfood on Instagram.

Other Salads to Try

If you enjoyed this raw broccoli salad, you might also like my Brussels Sprout Salad for something equally crunchy, or the Pea, Zucchini and Mint Salad for a fresh, herb-forward option. For a more substantial crowd-pleaser, the Table-side Chicken Caesar Salad is perfect when you’re after something classic with a bit of flair.