Broccoli salad with Greek yogurt, cranberries and almonds

A lighter version of the bacon-mayo Southern classic, this is a sturdy salad that holds up better than leafy ones in a buffet or in the refrigerator. Adapted from Smitten Kitchen‘s excellent buttermilk version – I always have Greek yogurt on hand, and it makes for a thicker dressing as well.


  • 2 small or one large head of broccoli (or 1 pound broccoli florets)
  • 1/2 cup Greek yogurt
  • 1/4 cup mayo
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons minced onion (more if you like)
  • 1/3 cup dried cranberries
  • 1/2 cup toasted almonds (slivered, sliced, or roughly chopped)


  1. Put minced onion in small bowl of cold water to take away some of the bite.
  2. Wash and prepare broccoli into small bite-sized florets. If using whole broccoli, peel large stem, cut thin slices on the diagonal then cut slices into small matchsticks. Put broccoli in large mixing bowl.
  3. In a small bowl, mix yogurt, mayo, vinegar, sugar, salt and pepper. Add to broccoli along with onions and mix.
  4. Add cranberries and toasted almonds. Mix and refrigerate until ready to serve. Make a day ahead if you like. Leftovers also keep well for several days in refrigerator.


  • Toast nuts in 350 degree oven or in dry skillet on medium heat.
  • Substitute white, wine or rice vinegar if you like. Also substitute shallots or scallions for onions, raisins or currants for cranberries, any nuts for almonds.

Here’s a link back to the post and pictures.

{ 3 comments… read them below or add one }

Christine Wolff 10 March 2014 at 5:49 pm

Just what I was looking for! Thanks, Tina


cg 17 March 2014 at 1:05 am

hi tina – hope you enjoyed it!


Heidi H. 29 March 2014 at 5:39 pm

This is perfect for a spring salad -serving it with burgers.


Leave a Comment