This vibrant take on a healthy Broccoli Salad recipe is packed with crunchy vegetables, sweet dates, and toasted almonds, all tossed in a creamy Greek yogurt dressing with toasty coriander and tangy sumac. It’s fresh, crunchy, and flavorful; a perfect make-ahead salad for meal prep or a quick side dish.

A photo of broccoli salad in a serving bowl with a wooden spoon. Next to this is a stack of 2 plates and small bowls of dates and toasted almonds. — Photo Credits: Miriam Novoa

When my dear friend Kate, who helps test so many of the recipes on this site, tried my take on a healthy Broccoli Salad, I was a little nervous. Kate is a true Midwesterner, and this salad is my slightly modified Mediterranean take on the broccoli salad of her childhood. But when she took a bite and gave it a big thumbs up, I knew this version was a winner!

It has the familiar crunchy broccoli and a creamy dressing—but with a lighter, fresher twist. Instead of mayonnaise, the traditional base for the dressing, I use creamy Greek yogurt with fresh lemon juice and a little Dijon mustard for a tangy brightness. Spices like ground coriander and sumac add depth, and if you like a little heat, a touch of Urfa biber or red pepper flakes does the trick. To balance it all, I add toasted almonds for crunch and chopped Medjool dates for just enough natural sweetness. If you love that sweet-salty combo, you can always add more dates to taste.

This salad is simple to make, and it benefits from a little time in the fridge. Letting it chill allows the flavors to meld beautifully, making it even better the next day. It’s the kind of dish that works just as well for a casual lunch as it does for a side at a family barbecue or potluck.

When I serve this, I like to pile it high on a big platter to show off all the textures and colors. It’s perfect on its own, but it also pairs beautifully with Roasted Chicken or Baked Lemon Garlic Salmon. Whether you’re bringing it to a gathering or enjoying it at home, this healthy take on broccoli salad is guaranteed to please!

Table of Contents

Ingredients for Healthy Broccoli Salad
Ingredient Spotlight
How to Make this Broccoli Salad Recipe
What Makes This Broccoli Salad Healthy?
What to Serve With Healthy Broccoli Salad
How to Get Ahead and Store Healthy Broccoli Salad
More Broccoli Recipes
Healthy Broccoli Salad Recipe

Ingredients for broccoli salad including broccoli florets, olive oil, almonds, carrots, red onion, Medjool dates, greek yogurt, dijon mustard, lemon, coriander, sumac, urfa biber, salt and black pepper.

Ingredients for Healthy Broccoli Salad

This healthy broccoli salad recipe is made with fresh vegetables, a creamy Greek yogurt dressing, and Mediterranean-inspired flavor boosters like sumac and Medjool dates. Each ingredient plays a role in creating a salad that’s crunchy, sweet, tangy, and satisfying. Here’s what you’ll need:

Broccoli florets are the star of the salad, acting as a crunchy, toothsome base that holds the dressing. Use fresh florets for the best texture.
Carrots: Peeled and cut into thin batons, carrots add a bright color and a natural sweetness that balances the tangy dressing.
Red onion: Raw red onion, thinly sliced, adds a sharp bite to the salad that mellows as it mixes with the creamy dressing.
Medjool dates bring richness and a chewy texture. Look for them in the produce section or specialty food aisles. I like Medjool dates for this salad, because they’re noticeably sweet, but you could substitute another type of date, too, or even use raisins if that’s what you have on hand.
Blanched almonds, toasted until golden, add nutty depth and crunch. You can also substitute slivered almonds or sliced almonds.
Greek yogurt: A healthier alternative to mayo, high-protein Greek yogurt creates a creamy base with tangy flavor. Use full-fat for extra richness.
Dijon mustard adds tang and a slight sharpness that cuts through the richness of the yogurt.
Lemon juice brightens the dressing and adds fresh acidity.
Extra virgin olive oil: Helps emulsify the dressing while adding flavor. I used our Early Harvest Greek EVOO while developing this recipe.
Ground coriander: A warm, earthy spice that complements the vegetables beautifully.
Sumac, a spice made from ground, dried berries, is optional but recommended for a subtle tangy, citrusy flavor. If you don’t have it, zest the lemon zest before juicing it and add the lemon zest to the dressing.
Urfa bibe r or red pepper flakes: Adds a gentle warmth to the dressing. Adjust the amount to your heat preference.
- READ MORE: What is Urfa Biber?
- TRY IT: We carry this unique Turkish spice in our shop.
Kosher salt draws moisture from the vegetables to help them soften slightly and absorb the flavor of the dressing.
Freshly ground black pepper adds welcome warmth to the flavor of the salad.

An overhead photo of broccoli salad in a serving bowl with a wooden spoon. Next to this is a stack of 2 plates and small bowls of dates and toasted almonds.

Ingredient Spotlight

Sumac is a vibrant red spice made from the dried and ground berries of the sumac plant. Tangy and citrusy with a slightly earthy undertone, sumac brings a mild acidity to food, similar to a squeeze of lemon but more nuanced. It’s a staple in Middle Eastern and Mediterranean cooking. Sprinkle it over roasted vegetables, grilled meats, or salads like my Fattoush for a pop of tartness.

READ MORE: What Is Sumac? Uses and Recipes
TRY IT: Find my favorite Sumac at our shop.
BEST SUBSTITUTE: Lemon zest! Simply zest the lemon in the recipe before juicing it.

A close up of broccoli salad in a serving bowl.

How to Make this Broccoli Salad Recipe

This healthy broccoli salad comes together in just a few simple steps. Once the vegetables are prepped and the dressing mixed, it’s really just a matter of mixing everything together. Here’s the process step by step:

Toast the almonds. In a small skillet, heat about 1 teaspoon olive oil until shimmering. Add 1/2 cup blanched almonds and toast, stirring with a wooden spoon, until golden brown and fragrant, about 3 minutes. Set aside to cool.
Make the creamy yogurt dressing. In a large mixing bowl, add 2 tablespoons plain Greek yogurt, 2 teaspoons Dijon mustard, the juice of a lemon, 1/4 cup extra virgin olive oil, 1/2 teaspoon ground coriander, 1/2 teaspoon sumac (optional, or substitute lemon zest), and 1/2 teaspoon Urfa biber or red pepper flakes. Season with kosher salt and black pepper. Whisk until the dressing is well combined.
Make the salad. To the bowl with the dressing, add 1 pound broccoli florets; 2 medium carrots, peeled and cut into small very thin batons or sticks; 1 cup thinly sliced red onion, 4 pitted and chopped Medjool dates, and the toasted almonds. Mix well making sure the broccoli is evenly coated with the creamy dressing. Taste and adjust the seasoning to your liking.
Chill the salad. Cover and refrigerate for at least a half hour to allow the flavors to meld.

What Makes This Broccoli Salad Healthy?

For this recipe, I wanted to keep all the things we love about broccoli salad—its crunch, sweetness, and vibrant flavor—but make it lighter and more wholesome. Instead of mayo, I use a creamy Greek yogurt dressing that’s tangy, bright, and packed with flavor. It’s every bit as satisfying but far less indulgent.

Another big change is in the sweetness. Many traditional broccoli salads include sweetened dried cranberries. I’ve swapped those out for chopped Medjool dates, which are high in fiber, have a low glycemic index, and provide just enough sweetness. Plus, they pair beautifully with the toasted almonds and the tangy dressing.

Speaking of almonds, their addition is more than just a crunchy topping. Toasting them brings out their nutty flavor, creating a savory contrast to the sweet and tangy elements of the salad. Almonds are also a great source of healthy fats and protein, making this dish more filling and nutritious.

Lastly, this version skips the bacon and shredded cheese that’s so common in traditional recipes. While both are delicious, there’s no need for the added saturated fats here. The spices give the salad plenty of depth, even without them.

A close up of broccoli salad in a serving bowl with a wooden spoon. Next to this is a stack of 2 plates and small bowls of dates and toasted almonds.

What to Serve With Healthy Broccoli Salad

You can eat it on its own, but I typically enjoy this Broccoli Salad recipe as a versatile side dish to any number of mains. Because it keeps so well I like to meal prep it as an easy addition to my Roast Spatchcock Chicken with Citrus & Honey or a grocery store rotisserie chicken, in a pinch. In the warm weather months, it’s great alongside Grilled Chicken Drumsticks or grilled seafood. It’s an anytime of year kind of recipe!

How to Get Ahead and Store Healthy Broccoli Salad

This broccoli salad is a great make-ahead dish, as it needs at least a little while in the fridge for the flavors to be at their best! Here’s how to prepare components ahead of time and store leftovers to enjoy later:

Make-Ahead Tips:

Toast the almonds up to a week in advance and store them in an airtight container at room temperature.
The dressing can also be made ahead; whisk it together and keep it in the fridge in a jar or airtight container for up to 3 days.
To save time, you can chop the broccoli, carrots, onion, and dates a day in advance and store them separately in the refrigerator.

Storing Leftovers: Once the salad is fully assembled, it will keep well in the refrigerator for up to 3 days. Store it in an airtight container to keep it fresh. If the salad seems a bit dry after sitting, you can freshen it up with a squeeze of lemon juice or a drizzle of extra virgin olive oil before serving.