Crunchy Broccoli and Raisin Salad with Creamy Yogurt Dressing

We enjoy this broccoli salad year-round, and it’s especially welcome at summer cookouts and BBQs. Tender steamed broccoli florets pair with plump raisins, salty bacon, and crunchy pumpkin seeds for a mix of flavors and textures. A creamy, lightened dressing made with Dijon mustard and a touch of sweetness elevates the salad well beyond any store-bought version.

I planted eight broccoli plants this year. It was one of the first starter plants available at the local nurseries, and because I hadn’t started anything from seed during a winter stay in Florida, I got a little overambitious and bought enough to fill an entire raised bed.

That enthusiasm turned into a harvest challenge: all the plants matured at once, and we faced a short window before the heads started to bolt. With just two people in the house, creativity saved the day. This broccoli raisin salad became a standout from that harvest, and I’m excited to share it.

This salad uses cooked broccoli florets instead of raw, which makes it much easier to eat and kinder on the stomach. The florets are steamed until just tender, then plunged into an ice bath along with the raisins. Cooling the broccoli immediately halts cooking and preserves the bright green color; at the same time, the brief soak reconstitutes the raisins and plumps them up so they’re juicy and pleasant in every bite.

The finished salad includes crispy cooked bacon and toasted pumpkin seeds (pepitas) for saltiness and crunch. The dressing blends Greek yogurt and mayonnaise for creaminess without heaviness, enhanced by Dijon mustard and a small amount of maple syrup or honey for balance. The result is a fresh, satisfying salad ideal for summer gatherings or weekly meal prep.

A Broccoli Raisin Salad You’ll Love

If raw broccoli isn’t your favorite, this version will change your mind. Cooking the florets softens their texture and tones down the harsher cruciferous flavors, while the quick ice bath keeps color and texture vibrant. Reconstituted raisins are a small but impactful technique most recipes skip; they become plump and more enjoyable than dry, crystallized raisins.

The combination of textures—tender broccoli, chewy raisins, crisp bacon, and toasted seeds—creates a balanced mouthfeel. The dressing is creamy and lightly sweet, allowing the vegetables and other ingredients to shine instead of masking them.

The Ingredients You’ll Need

Broccoli — Fresh florets are best for this salad to maintain the ideal texture after steaming and cooling. Use about 4 cups of florets, which is approximately one large head of broccoli.

Raisins — Raisins add sweet chewiness. If you prefer, swap them for dried cranberries or dried cherries.

Bacon — Cooked and crumbled bacon provides a savory, salty counterpoint to the sweet raisins and crisp broccoli. Omit for a vegetarian version.

Pumpkin seeds — Toasted pepitas lend a nutty crunch; toasted pine nuts or another chopped nut can substitute if desired.

The Dressing

The dressing combines Greek yogurt and mayonnaise for creaminess with less richness than a full-mayonnaise dressing. Dijon mustard adds tang and depth, and a teaspoon of maple syrup or honey brightens and balances the savory elements. Season with salt and freshly ground black pepper to taste.

Substitutions and Variations

There are several ways to customize this salad:

• Add cooked shredded or chopped chicken to make the salad a complete meal and a portable lunch option.
• Thinly sliced red onion or pickled red onions bring a sharp, bright contrast if you enjoy raw onion flavor.
• For extra crunch, top with 1/4 cup toasted panko breadcrumbs sautéed in a tablespoon of olive oil, especially if you’re skipping the seeds or nuts.

Making in Advance

This salad holds up well when prepared ahead. Two good options:

1. Make the entire salad, cover, and refrigerate for up to a day. The flavors meld and the salad often tastes even better the next day.
2. Prep the components separately: keep the broccoli, raisins, bacon, and seeds refrigerated in one container and the dressing in another. Toss everything together shortly before serving to preserve maximum crunch.

Recipe: Broccoli Raisin Salad

Serves: 4 | Prep: 9 mins | Cook: 6 mins | Total: 15 mins

Ingredients

• 4 cups broccoli florets (about 1 large head)
• 1/3 cup raisins
• 5 slices bacon, cooked and crumbled
• 1/4 cup pumpkin seeds (pepitas), toasted

Dressing

• 1/3 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey (optional)
• 1/4 teaspoon black pepper
• Generous pinch of salt

Instructions

1. Place broccoli florets in a steamer basket with a small amount of water in the pan. Bring to a simmer and steam for 4–5 minutes until the broccoli is al dente. Add the raisins during the last minute of steaming to soften them.
2. Immediately plunge the broccoli and raisins into ice water to stop the cooking. Drain and pat dry; remove excess moisture to avoid diluting the dressing.
3. Chop the broccoli into bite-sized pieces.
4. Toast the pumpkin seeds in a skillet over medium-low heat, tossing occasionally, until they are lightly toasted. Remove and let cool.
5. In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon, optional maple or honey, salt, and pepper.
6. Toss the chopped broccoli with raisins, bacon, toasted pumpkin seeds, and the dressing until evenly coated. Serve chilled or at cool room temperature.

Notes

If you want extra crunch, toast 1/4 cup panko breadcrumbs in a pan with 1 tablespoon olive oil until golden and sprinkle over the finished salad before serving.

Nutrition

Approximate per serving: 315 kcal; 18 g carbohydrates; 9 g protein; 24 g fat; 4 g fiber. Nutrition is an estimate and should be used as a guide only.