• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Nutrition
  • Natural Living
  • Body Love
  • Sustainability
  • Lively Living
    • Baby Led Weaning
    • Pregnancy
    • Lively Littles Recipes
    • Baby Lifestyle
  • About
    • Contact

Lively Table logo

menu icon
go to homepage
search icon
Homepage link
  • Appetizers
  • Breakfast
  • Lunch
  • Main Dishes
  • Desserts
  • Sides
  • Vegetarian
  • Gluten Free
  • Pork
  • Contact
×
Home » Recipes » Salads

By Kaleigh McMordie - June 24, 2016, Updated June 7, 2021

Healthy No-Mayo Broccoli Salad

Jump to Recipe·Print Recipe
overhead view of no mayo broccoli salad with a gold fork in it with text overlay.

This no-mayo broccoli salad with grapes, pecans and bacon is a delicious and healthy version of the classic summer broccoli salad. It's made with an easy Greek yogurt-based dressing instead of mayonnaise and makes a great side dish for summer BBQs and cookouts! (gluten-free)

overhead view of no mayo broccoli salad with a gold fork in it.

I grew up eating my moms broccoli salad throughout the summers at our family lake house and backyard cookouts. It's a classic that everyone loves! I've made it a little healthier by ditching the mayonnaise for a Greek yogurt based coleslaw dressing.

Why You'll Love This Broccoli Salad

Even broccoli haters will love this broccoli salad! It's sweet and savory and full of contrasting textures - crispy bacon, crunchy pecans, sweet red grapes, raisins, and sharp red onion all make broccoli much more fun when coated in a sweet and tangy coleslaw dressing. The dressing is made healthy with Greek yogurt and honey - perfect for those of us who are turned off by mayo! This salad is easy to make and a staple for backyard BBQs and easy summer dinners.

How To Make Healthy Broccoli Salad

three image collage showing steps for making no mayo broccoli salad.
  1. Whisk up the easy Greek Yogurt Coleslaw Dressing. Toast the pecans and cook the bacon until crispy.
  2. Chop the broccoli, onion and grapes.
  3. Add everything to a bog bowl and pour on the dressing.
  4. Stir to coat everything evenly, adding more dressing as needed.

Tips and Ingredient Substitutions

  • Cut the broccoli to suit your taste. Some people like it chopped finely, while others like it in bigger pieces. Either way works!
  • The grapes and raisins are kind of an either-or-both situation. I've had this salad with just grapes, with just raisins or cranberries, and with both. It's delicious all ways and just depends on what you have on hand.
  • You can leave out the bacon for a vegetarian version, or leave out the pecans for a nut-free version.
  • This salad is also delicious with sunflower seeds, pepitas, walnuts, or almonds in place of the pecans.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
Closeup of Healthy No-Mayo Broccoli Salad in a white bowl with a gold spoon in it.

Can Broccoli Salad Be Made In Advance?

Yes! I actually think the flavors get better as this salad sits for a few hours. It can be made up to a day in advance and stored in the refrigerator in an airtight container. The dressing can be made a few days in advance.

For more delicious side dishes that are perfect for breezy summer meals and backyard cookouts, check out these Healthy Summer Side Dishes!

Did you make this recipe? Please leave a star rating in the comments!

Print

Healthy No-Mayo Broccoli Salad

overhead view of no mayo broccoli salad with a gold fork in it.
Print Recipe

This no-mayo broccoli salad with grapes, pecans and bacon is a delicious and healthy version of the classic summer broccoli salad. It's made with an easy Greek yogurt-based dressing instead of mayonnaise and makes a great side dish for summer BBQs and cookouts! (gluten-free)

  • Author: Kaleigh
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: about 6 cups 1x
  • Category: side dish
  • Method: no cook
  • Cuisine: American

Ingredients

Scale
  • 1 small head broccoli, chopped into bite-sized pieces
  • ⅓ cup red onion, diced
  • 1 cup red grapes, halved
  • ¼ cup raisins or dried cranberries
  • ¼ cup toasted pecans, roughly chopped
  • 2 pieces of cooked bacon, crumbled
  • ½ cup Greek Yogurt Coleslaw Dressing (more or less to taste)

Instructions

  1. In a large bowl, combine broccoli, onion, grapes, raisins, pecans, and bacon.
  2. In a small bowl, whisk together dressing ingredients. Pour over broccoli mixture. Stir to coat evenly, adding more dressing as needed.
  3. Refrigerate until ready to serve.

Notes

  • Store broccoli salad in an airtight container in the refrigerator for up to 3 days.
  • To toast pecans, spread on a baking sheet and bake for 5-10 minutes at 400°F, or until fragrant and darkened in color.
  • My preferred way of cooking bacon is to bake it in a pre-heated cast iron skillet for 10-15 minutes at 375°F.
  • Cut the broccoli to suit your taste. Some people like it chopped finely, while others like it in bigger pieces. Either way works!
  • The grapes and raisins are kind of an either-or-both situation. I've had this salad with just grapes, with just raisins or cranberries, and with both. It's delicious all ways and just depends on what you have on hand.
  • You can leave out the bacon for a vegetarian version, or leave out the pecans for a nut-free version.
  • This salad is also delicious with sunflower seeds, pepitas, walnuts, or almonds in place of the pecans.

Keywords: healthy broccoli salad, no-mayo broccoli salad

Did you make this recipe?

Tag @livelytable on Instagram and hashtag it #livelytable

« Red White and Blue Berry Shortcakes
Easy Melon Ball Salad »

About Kaleigh McMordie

Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

Reader Interactions

Comments

  1. Sonali- The Foodie Physician says

    June 25, 2016 at 9:51 pm

    I've actually never made a broccoli salad before- I'm going to have to try this! I love the combination of textures and savory and sweet flavors in this dish. I also like that you used Greek yogurt in the dressing instead of mayonnaise.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Trending

  • Skinny margaritas with lime wedges.
    The BEST Skinny Margaritas
  • pinto beans a grey bowl with a black spoon beside it.
    The Best Easy Pinto Beans Recipe
  • piece of lobster ravioli cut in half on a black fork sitting on a plate of ravioli.
    Lobster Ravioli with Brown Butter Sauce
  • closeup of the cut side of a BBQ rib on a cutting board.
    BBQ Ribs on the Charcoal Grill
  • cooked black rice in a small grey bowl.
    How To Cook Black Rice
  • two layer cake with a layer of frosting in the middle and a dollop of frosting on top.
    How To Make Basic Cake Frosting
  • wooden spoon of easy spaghetti sauce over a white pot of sauce.
    Easy Weeknight Spaghetti Sauce
  • closeup of simple roasted sweet potato cubes in a white bowl.
    Simple Roasted Sweet Potatoes
As Featured in Sidebar Image

Footer

↑ back to top

Latest Recipes

  • How to Make Classic Tomato Bruschetta
  • Almond Flour vs Almond Meal: Which Should You Use?
  • Cornmeal vs. Cornstarch: What’s the Difference?
  • Cobbler, Crumble, and Crisp: What’s the Difference?

Recipes

  • Breakfast
  • Gluten-Free
  • Vegetarian
  • Desserts
  • Grilling
  • Chicken & Turkey
  • Drinks and Cocktails
  • Sides
  • Main Dishes
  • Snacks

About

  • Contact
  • About

Copyright © 2024 Lively Table
Privacy Policy Terms and Conditions