Creamy Broccoli Salad

May 13, 2020

 by Diane Nichols


For the Salad:
  • 1 large head broccoli, cut into smaller bite-size florets, slightly steamed
  • 1 pomegranate, seeded (about 1/2 cup)
  • 1/3 cup raw almonds, roughly chopped
  • 1/2 red onion, finely diced
  • 6 slices uncured, nitrate free bacon, crisp-cooked and chopped
For the Dressing:
  • 1 cup plain Greek yogurt
  • 4 Tbsps apple cider vinegar, OR 4 Tbsps fresh squeezed lemon juice
  • ½ tsp garlic powder, OR 2-3 cloves fresh garlic, minced
  • ½ tsp sea salt
  • pinch of black or white peppe


  1. Start by preparing your creamy dressing; in a small mixing bowl, whisk yogurt and vinegar. Add in garlic, sea salt and pepper, whisk again until well combined. Set aside in your fridge.
  2. Bring a large pot filled with a few inches of water to a boil. If you have a steamer basket then you can use that.
  3. Once boiling, add in the broccoli florets, reduce heat to medium and steam for about 3 minutes, or until broccoli is just crisp tender but still bright green. Do not overcook.
  4. Immediately dunk broccoli into an ice bath (a large bowl filled with ice, and icy-cold water) then allow broccoli to completely drain/air dry in a colander or on towels.
  5. In a large serving bowl, add broccoli florets, pomegranate arils, chopped almonds and onion.
  6. Sprinkle in your crumbled cooked bacon.
  7. Drizzle your yogurt dressing on top and toss gently to mix all of the flavors.
  8. Serve immediately and enjoy!
  9. Refrigerate any leftovers for up to 48 hours