Super Healthy Broccoli Salad

A classic American dish with extra nutrition packed in.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12 servings
Author Heather inspired by Chelsea's Messy Apron


  • For the Salad
  • 4 lg heads fresh broccoli *8-9 cups florets
  • 1/2 cup red onions *diced
  • 3/4 cup dried cranberries
  • 1/2 cup toasted pepitas
  • 1/4 cup hemp seeds
  • 8 oz cheddar cheese *diced into small chunks
  • 8 oz bacon *crumbled
  • 1/2 cup honey roasted sliced almonds
  • For the Dressing
  • 1/2 cup full fat plain yogurt
  • 1/2 cup mayo
  • 2 tbsp honey
  • Juice of 1 lemon about 2 tbsp
  • 2 tbsp red wine vinegar
  • 2 tbsp - 1/4 cup chia seeds


  1. For the Dressing-In a medium sized mixing bowl mix together yogurt, mayo and honey thoroughly. Stir in lemon juice and vinegar. Once ingredients are thoroughly incorporated add chia seeds and refrigerate until needed.
  2. For the Salad- Bring a large pot of water to boil. While water is coming to a boil wash & cut broccoli into bite size florets. In a large bowl prepare an ice bath. Add 2 tbsp sea salt to boiling water and turn off heat. Add broccoli to water, wait 30 secs, drain and add broccoli to ice bath to stop the cooking process. Drain again.
  3. Place blanched broccoli in a large mixing bowl with onion, cranberries, pepitas, hemp seeds and cheese. Pour in dressing and stir well. Refrigerate until needed.
  4. Place bacon in a cold large frying pan. Turn heat to med/high and cook until crispy, turning often. Drain, let cool and then crumble.
  5. Right before serving add crumbled bacon and sliced almonds.

Recipe Notes

*Please use as many organic ingredients as possible.*