Introduction

Loaded Broccoli Salad is a vibrant, crunchy dish packed with fresh vegetables, crispy bacon, and a creamy honey-yogurt dressing. It’s perfect as a side for BBQs, weeknight dinners, or potlucks. Easy to prepare and highly customizable, this salad is sure to become a favorite.

A white bowl filled with a fresh salad showing three main layers: the bottom layer has bright green broccoli and white cauliflower florets, the middle layer contains thin slices of purple onion, and the top layer is sprinkled with small pieces of crispy reddish-brown bacon and shredded orange cheddar cheese. A creamy white dressing is lightly drizzled over the salad, giving a glossy texture to the vegetables. The bowl sits on a blurred white marbled surface in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/2 cup clover honey
2 tablespoons red wine vinegar
1 tablespoon granulated sugar (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups broccoli florets, chopped
4 cups cauliflower florets, chopped
12 slices bacon, cooked and crumbled
8 ounces Colby Jack cheese, cut into small cubes
1 red onion, peeled and chopped

Instructions

Step 1: In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, honey, red wine vinegar, sugar (if using), salt, and black pepper until smooth. Cover and refrigerate while preparing the salad.
Step 2: In a large mixing bowl, combine the chopped broccoli, cauliflower, half of the crumbled bacon, Colby Jack cheese, and diced red onion.
Step 3: Pour the prepared dressing over the salad and toss well to coat all the ingredients evenly.
Step 4: Sprinkle the remaining bacon on top for a crispy finish. Serve immediately, or cover and refrigerate until ready to serve.

Tips & Variations

Make it dairy-free by swapping Greek yogurt and mayo for coconut yogurt or avocado mayo.
Use a sugar-free sweetener instead of honey and omit the optional sugar to reduce sugar content.
Add toasted almonds, sunflower seeds, or pecans for extra crunch and texture.
Swap Colby Jack cheese for cheddar, feta, or blue cheese to change the flavor profile.
Add grilled chicken or hard-boiled eggs to make it a complete meal with more protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad will remain fresh, though giving it a quick toss before serving helps redistribute the dressing. For best texture, consider storing the dressing separately and mixing it in just before serving if you prepare the salad ahead of time.

How to Serve

A white bowl filled with a fresh salad showing layers of green broccoli florets and white cauliflower pieces as the base, lightly coated with a creamy white dressing. Scattered over the top are thin strips of bright purple-red onion, small crispy dark reddish-brown bacon bits, and shredded orange cheddar cheese, adding vibrant color and texture contrast. The bowl rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli and cauliflower?

Fresh is best for a crisp texture, but if using frozen, thaw and drain well before adding to the salad to avoid excess moisture.

Is this salad keto-friendly?

It can be! Simply reduce or omit the honey and sugar to lower the carbs and fit a keto diet.

Loaded Broccoli Salad Recipe

Print Recipe

★★★★★

4.6 from 640 reviews

This Loaded Broccoli Salad is a vibrant, crunchy side dish featuring fresh broccoli and cauliflower florets tossed with a creamy, tangy Greek yogurt and mayonnaise dressing. Enhanced with crispy bacon, Colby Jack cheese, and red onion, this salad delivers a perfect balance of flavors and textures, making it a delicious addition to any meal.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10 minutes (for cooking bacon if not pre-cooked)
Total Time: 25 minutes
Yield: 8 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

For the Dressing:

3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/2 cup clover honey
2 tablespoons red wine vinegar
1 tablespoon granulated sugar (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Salad:

4 cups broccoli florets, chopped
4 cups cauliflower florets, chopped
12 slices bacon, cooked and crumbled
8 ounces Colby Jack cheese, cut into small cubes
1 red onion, peeled and chopped

Instructions

Prepare the Dressing: In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, honey, red wine vinegar, sugar (if using), salt, and black pepper until smooth. Cover and refrigerate to allow flavors to meld while preparing the salad.
Assemble the Salad: In a large mixing bowl, combine the chopped broccoli, cauliflower, half of the crumbled bacon, Colby Jack cheese cubes, and chopped red onion. Mix gently to distribute ingredients evenly.
Mix Everything Together: Pour the prepared dressing over the salad ingredients and toss thoroughly to coat all components evenly in the creamy dressing.
Garnish and Serve: Sprinkle the remaining crumbled bacon on top for added crunch and flavor. Serve immediately or cover and refrigerate until ready to enjoy.

Notes

Make it Dairy-Free: Substitute Greek yogurt and mayonnaise with coconut yogurt or avocado mayo.
Lower the Sugar: Replace honey and optional sugar with a sugar-free sweetener.
Add More Crunch: Include toasted almonds, sunflower seeds, or pecans.
Try Different Cheese: Use cheddar, feta, or blue cheese instead of Colby Jack.
Add Protein: Incorporate grilled chicken or hard-boiled eggs to make it a full meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days; toss before serving to redistribute dressing.
For crispier veggies when making ahead, store dressing separately and mix in before serving.

Keywords: broccoli salad, loaded salad, creamy dressing, bacon salad, side dish, easy salad recipe, summer salad