Healthy Broccoli Salad

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.

Variations & Add-Ins

One of the things I love most about this broccoli salad is how easy it is to make it your own. Here are some of my favorite ways to switch it up depending on what I have on hand:

• Add protein: Toss in diced cooked chicken to turn this side into a healthy meal, or crumble crispy bacon over the top for that classic broccoli salad flavor everyone knows and loves.
• Cheese, please: A handful of shredded sharp cheddar cheese makes it extra savory and crowd-pleasing.
• Switch up the crunch: Not into almonds? Chopped pecans, walnuts, or sunflower seeds all add great texture and healthy fats.
• Lighten the dressing: If you’re out of cottage cheese, plain Greek yogurt blends up just as creamy and tangy.
• Fresh herbs: A sprinkle of chopped parsley brightens everything up and adds a pretty pop of color.
• Prep tip: Chop the broccoli into small, bite-sized pieces so every forkful gets a little bit of everything.

This is also one of my go-to dishes to bring to potlucks and cookouts. It travels well, holds up beautifully in the fridge, and always gets recipe requests from the fam.

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.

Print