Description
This Classic Broccoli Salad is a delightful mix of fresh broccoli florets, crispy turkey bacon, tangy goat cheese, and a creamy yogurt-mayo dressing, enhanced with sweet dried cranberries and crunchy sunflower seeds. Perfect as a wholesome side dish or light lunch, it combines a variety of textures and flavors that everyone will love.
Ingredients
Scale
Salad Ingredients
- 5 cups broccoli florets
- â…“ cup diced red onion
- ½ cup dried unsweetened cranberries
- ½ cup sunflower seeds
- ¼ cup crumbled goat cheese
- 8 slices turkey bacon
Dressing Ingredients
- ½ cup mayonnaise
- ¼ cup plain yogurt
Instructions
- Cook the turkey bacon: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and arrange the turkey bacon slices evenly. Bake for 15 to 18 minutes until the bacon is crispy. Once cooked, transfer the bacon to a paper towel-lined plate to absorb excess grease and cool. Then crumble into small pieces.
- Combine salad ingredients: In a large mixing bowl, add the broccoli florets, diced red onion, dried cranberries, sunflower seeds, and crumbled goat cheese. Add the cooled, crumbled turkey bacon to the bowl.
- Prepare the dressing: In a small bowl, mix the mayonnaise and plain yogurt together until you have a smooth, creamy dressing.
- Toss the salad: Pour the dressing over the salad mixture. Gently toss everything together until all ingredients are evenly coated with the dressing. Serve immediately or chill before serving for best flavor.
Notes
- For extra crunch, you can toast the sunflower seeds lightly before adding them.
- Substitute goat cheese with feta if preferred for a different tangy flavor.
- Use low-fat mayonnaise and yogurt to reduce calories and fat content.
- This salad tastes best when allowed to chill in the refrigerator for about 30 minutes before serving to let flavors meld.
- For a vegetarian version, omit turkey bacon or replace it with a plant-based bacon alternative.
