Healthy No-Mayo Broccoli Salad

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

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)


  • 1 small head broccoli, chopped into bite-sized pieces
  • 1/3 cup red onion, diced
  • 1 cup red grapes, halved
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup toasted pecans, roughly chopped
  • 2 pieces of cooked bacon, crumbled
  • 1/2 cup Greek Yogurt Coleslaw Dressing (more or less to taste)


  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.


  • 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