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Healthy Keto Broccoli Salad served in a bowl with ingredients

Keto Broccoli Salad

A refreshing and nutritious salad featuring tender broccoli, crunchy sunflower seeds, creamy Greek yogurt, and a tangy dressing, perfect for gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups broccoli florets, chopped into small bite-sized pieces
  • ¼ cup sunflower seeds
  • ¼ cup sharp cheddar cheese, shredded
  • ¼ cup red onion, thinly sliced
  • 1 tablespoon unsweetened dried cranberries (optional)
  • ¼ cup pecans, chopped and toasted To deepen flavor
  • 8 ounces bacon, cooked until crisp and crumbled
Dressing
  • 1 cup full-fat plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons allulose or another granulated sweetener
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt

Method
 

Preparation of Dressing
  1. In a medium bowl, combine the Greek yogurt, apple cider vinegar, allulose, Dijon mustard, and salt. Whisk thoroughly until the dressing is smooth, creamy, and fully blended.
Mixing Salad Ingredients
  1. Place the chopped broccoli, sliced red onion, pecans, dried cranberries (if using), shredded cheddar, and sunflower seeds into a large mixing bowl. Toss lightly to distribute the ingredients evenly.
Cooking Bacon
  1. Set a skillet over medium-high heat and cook the bacon until crisp. Transfer it to a paper towel-lined plate to absorb excess grease, then crumble or chop it into small pieces.
Combine and Serve
  1. Add the bacon to the bowl with the broccoli mixture. Pour the prepared dressing over the salad and stir until everything is well coated.
  2. Serve immediately for the best texture and freshest flavor.

Notes

For an added depth of flavor, consider roasting the broccoli slightly to enhance its natural sweetness before adding it to the salad. If you’re looking for a lower fat option, you can use a light sour cream or a plant-based yogurt instead of full-fat Greek yogurt. Store in an airtight container in the refrigerator for up to 3 days.