Tell me you grew up in the Midwest without saying you grew up in the Midwest — and bring on a classic broccoli salad with bacon. This version keeps the soul of that familiar picnic favorite but swaps the usual mayonnaise for a lighter, creamy dressing based on Greek yogurt, olive oil, and lemon. The salad is full of crunchy broccoli florets, sharp cheddar, red onion, sunflower seeds, sweet raisins, and plenty of real chopped bacon for texture and flavor.
In many Midwestern homes this salad was a go-to at potlucks, family gatherings, and summer picnics. Here we share a healthier take that still tastes indulgent. The yogurt-based dressing keeps the creamy mouthfeel you expect but lightens the dish, and this salad actually improves after a few hours in the refrigerator — making it perfect for meal prep or preparing the night before a party.
What You Need for Bacon and Broccoli Salad
Creamy Broccoli Salad Sauce
- Greek yogurt (plain)
- Olive oil
- Fresh lemon juice
- Maple syrup
- Salt
- Paprika
The dressing is intentionally simple and bright: Greek yogurt blended with olive oil and lemon gives a creamy, tangy base while a touch of maple balances the flavors. Paprika and salt round it out. If you like a little heat, add a small amount of hot sauce or sriracha when whisking the dressing.
Salad Ingredients
- Bacon (medium or thick-cut recommended)
- Broccoli florets (fresh, chopped)
- Red onion (finely diced)
- Sunflower seeds
- Raisins
- Shredded cheddar cheese
- Salt and pepper to taste
The salad centers on raw, crisp broccoli and real cooked bacon — no artificial bacon bits here. You can cook bacon in the oven, on the stovetop, or however you prefer; just let it cool and chop it into bite-sized pieces before adding it to the salad.
How to Make Bacon and Broccoli Salad
- Cook the bacon. For even, hands-off results bake bacon on a foil-lined sheet at 400°F for 15–20 minutes, or until your desired crispness. Drain on paper towels and chop into small pieces.
- Prepare the dressing. Whisk together Greek yogurt, olive oil, lemon juice, maple syrup, salt, and paprika until smooth.
- Assemble the salad. In a large bowl combine chopped broccoli, diced red onion, sunflower seeds, raisins, shredded cheddar, and the chopped bacon.
- Toss with dressing. Pour the dressing over the salad and toss thoroughly so everything is coated.
- Rest for best flavor. For optimal taste let the salad sit at least a few hours or overnight in the refrigerator so the broccoli softens slightly and absorbs the dressing.
- Serve cold. This salad is best chilled.
Substitutions and Variations
If you want to swap ingredients based on what you have or dietary needs, here are simple substitutions and ideas:
- Raisins — replace with dried cranberries or dried cherries for a tangier bite.
- Greek yogurt — use mayonnaise for a richer dressing or blended cottage cheese for creaminess with a different protein profile.
- Sunflower seeds — swap with chopped walnuts, pecans, or pumpkin seeds for a nutty crunch.
- Add-ins: diced apples, cooked quinoa, or chopped bell pepper work well for extra texture and nutrition.
Storage
Store the salad in an airtight container in the refrigerator for up to 7 days. If leftovers dry out a little, stir in a spoonful of extra Greek yogurt or a touch of mayonnaise before serving to refresh the dressing.
Serving Suggestions
This broccoli and bacon salad makes a versatile side. Try it alongside:
- Caprese stuffed chicken breasts
- Maple-ginger baked salmon
- Roasted or grilled chicken
- Mac and cheese for a comforting plate
- Grilled steak for a hearty meal
Bacon and Broccoli Salad Recipe — Quick Facts
Servings: 8 | Prep time: ~15 minutes | Cook time: ~25 minutes | Total time: ~40 minutes
Author: Linley Hanson
Ingredients (detailed)
Dressing
- 1 cup nonfat plain Greek yogurt
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Broccoli Salad
- 1/2 lb. medium-cut bacon, cooked and chopped
- 2.5 lbs. broccoli florets, chopped
- 1/2 medium red onion, finely diced
- 1/4 cup sunflower seeds
- 1/2 cup raisins
- 3/4 cup shredded cheddar cheese
- Ground pepper, to taste
Instructions (concise)
- Bake or cook bacon until crisp, drain, cool, and chop.
- Whisk dressing ingredients together until smooth.
- Toss broccoli, onion, sunflower seeds, raisins, cheese, and bacon in a large bowl.
- Pour dressing over the salad and mix until evenly coated.
- Chill for at least a few hours for best flavor; serve cold.
Nutrition (approximate per serving)
Calories: 405 kcal; Carbohydrates: 21 g; Protein: 19 g; Fat: 28 g; Fiber: 5 g; Sugar: 13 g. Nutrition values are estimates and should be used as a guideline.
If you enjoyed this healthier Midwest-style broccoli salad with bacon, make it ahead for gatherings, pack it for lunches, or bring it to your next potluck — it’s one of those dishes that gets better with time and always disappears fast.