This healthy broccoli salad is crunchy, creamy, and flavorful, without any mayo! I swapped in cottage cheese for a high-protein dressing that’s tangy, slightly sweet, and incredibly satisfying. It’s the perfect make-ahead side for cookouts, picnics, or easy meal prep.
I love a good broccoli salad, but the traditional version loaded with mayo can feel a little heavy. This lighter twist keeps all the flavor and crunch you love, but uses cottage cheese in the dressing for a creamy texture and a boost of protein. It’s one of those side dishes that always disappears fast, whether you’re serving it at a summer BBQ or just meal-prepping lunches for the week.
And don’t worry, if you’re not a fan of cottage cheese, you won’t even taste it in the final dish. The blender turns it into a silky, tangy dressing that brings everything together beautifully.
What Makes This Broccoli Salad Healthier?
We swapped out mayo for cottage cheese, used heart-healthy olive oil, and tossed in nutrient-dense almonds and cranberries. The result is a salad that’s lower in fat, higher in protein, and still completely crave-worthy.
Ingredients & Substitutions
- Broccoli florets: Fresh is best here! Look for bright green, firm florets. You’ll need about 1 pound (or 6 cups).
- Dried cranberries: Adds a little sweetness. You could also use chopped dried cherries or golden raisins.
- Sliced almonds: For crunch and healthy fats. Sunflower seeds or chopped walnuts work too.
- Shallot: A milder onion that adds a subtle bite. You can sub with red onion if needed.
- Cottage cheese: Use full-fat or low-fat—both work. It blends up creamy and smooth in the dressing.
- Olive oil: Adds richness. Avocado oil is a great substitute.
- White wine vinegar: Balances the dressing with acidity. Apple cider vinegar or lemon juice also work.
- Honey: A touch of sweetness! You can swap with maple syrup for a vegan option.
- Salt & pepper: Essential for flavor.
How to Make Healthy Broccoli Salad
Taste & Texture
This salad is the best kind of combo: crisp-tender broccoli, chewy cranberries, crunchy almonds, and a creamy dressing that’s tangy, slightly sweet, and totally addictive. It’s light and fresh, but still super satisfying.
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 3 days.
- Make-ahead: Great for prepping ahead of time! Just wait to add the almonds until serving if you want them extra crunchy.
- Freezer: Not recommended—the texture of the broccoli and dressing won’t hold up well.
Healthy Broccoli Salad
- Total Time: 45 minutes
- Yield: 6 cups 1x
- Diet: Vegetarian
Description
This healthy broccoli salad is crunchy, creamy, and flavorful, without any mayo! We swapped in cottage cheese for a high-protein dressing that’s tangy, slightly sweet, and incredibly satisfying. It’s the perfect make-ahead side for cookouts, picnics, or easy meal prep.
Ingredients
For the Salad:
- 6 cups chopped broccoli florets (about 1 lb)
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds
- 1 small shallot, diced
For the dressing:
- 1/2 cup cottage cheese (whole milk or 2%)
- 1 tablespoon olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Bring 1 inch of water to a boil. Place broccoli in a steamer basket, cover, and steam for 1–2 minutes just until bright green and tender. Transfer to an ice bath, then drain well.
- In a blender or food processor, blend cottage cheese, olive oil, vinegar, honey, salt, and pepper until smooth.
- In a large bowl, combine broccoli, cranberries, almonds, and shallot. Pour dressing over and toss to coat.
- Refrigerate for at least 30 minutes. Stir before serving and enjoy!
