Broccoli Salad
The classic summer side dish done the WeightWise way. Crisp broccoli, crispy turkey bacon, toasted sunflower seeds, sharp cheddar, and red onion tossed in a tangy Greek yogurt dressing that tastes just like the real thing — without all the mayo. Meal prep friendly and even better the next day.
- Salad
- 3 cups broccoli, finely chopped into small florets
- 4 slices turkey bacon, cooked crispy & crumbled
- 2 tbsp sunflower seeds, toasted
- ¼ cup red onion, finely chopped
- ½ cup 2% sharp cheddar, shredded
- Greek Yogurt Dressing
- ¾ cup plain non-fat Greek yogurt
- 1 tbsp olive oil mayo
- 1 tbsp apple cider vinegar
- 1 packet Stevia or sweetener of choice
- — salt & black pepper, to taste
-
1
Cook the turkey bacon
Cook the turkey bacon in a skillet over medium-high heat for 3 minutes per side until crispy. Transfer to a paper towel-lined plate, let cool, then crumble into small pieces. Set aside.
-
2
Toast the sunflower seeds
In the same skillet over medium heat, add the sunflower seeds and toast for 1–2 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to cool.
-
3
Make the dressing
In a small bowl, whisk together the Greek yogurt, mayo, apple cider vinegar, sweetener, salt, and pepper until smooth and creamy. Taste and adjust — add a splash more vinegar for tang or an extra pinch of sweetener to balance.
-
4
Combine the salad
Add the chopped broccoli, red onion, cheddar, crumbled bacon, and toasted sunflower seeds to a large mixing bowl. Pour the dressing over the top and toss until everything is evenly coated.
-
5
Chill & serve
Cover and refrigerate for at least 20–30 minutes before serving. The chill time is what makes this salad — the dressing softens the broccoli slightly and the flavors meld beautifully. Give it one final toss before serving.
- Chop the broccoli small: Bite-sized pieces make this salad much easier to eat and ensure every forkful has a little of everything. Aim for pieces no bigger than a thumbnail.
- Real bacon beats bacon bits: Turkey bacon cooked crispy and crumbled fresh has dramatically better flavor and texture than bagged bacon bits — the extra 5 minutes is absolutely worth it.
- Make it ahead: This salad is even better the next day once the dressing has had overnight to work its magic on the broccoli. Store covered in the fridge for up to 3 days — add the sunflower seeds right before serving so they stay crunchy.
- Classic broccoli salad vibes: Traditional broccoli salad sometimes includes dried cranberries or raisins for sweetness — a small handful adds a nice contrast if you don't mind the extra carbs.
- Make it a main: Double the recipe and add diced grilled chicken breast to turn this into a complete, satisfying lunch.