Tasty Broccoli Salad Meal Prep
I remember the first cool evening I made this Tasty Broccoli Salad Meal Prep — the kitchen smelled of toasted sunflower seeds and a hint of maple, and the light through the window turned my chopping board a warm amber. It’s the kind of recipe that feels like a hug in a bowl: simple, crunchy, and ready to brighten busy autumn mornings and cozy weekend lunches. If you love seasonal treats and durable meal prep that still tastes fresh midweek, this is a reader favorite for good reason — and it pairs well alongside other make-ahead salads like the Mediterranean chickpea salad meal prep for variety.
Ingredients for Tasty Broccoli Salad Meal Prep
- 6 cups fresh broccoli florets (about 2 large heads), chopped bite-size
- 6 slices turkey bacon, cooked until crisp and chopped
- 1 cup shredded sharp cheddar cheese (or plant-based alternative)
- 1/2 cup red onion, finely diced
- 3/4 cup dried cranberries or raisins
- 3/4 cup roasted sunflower seeds or slivered almonds
- 1 cup plain Greek yogurt (or dairy-free yogurt)
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Prep the broccoli: Rinse and thoroughly dry broccoli florets, then chop into small, uniform pieces so every bite has a little crunch.
- Cook the turkey bacon: In a skillet over medium heat, cook turkey bacon until crisp. Drain on paper towels and chop into small pieces.
- Make the dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
- Combine the salad: In a large bowl, add broccoli, red onion, dried cranberries, sunflower seeds, cooked turkey bacon, and shredded cheddar. Pour the dressing over the salad and toss until everything is evenly coated.
- Chill for flavors to meld: Cover and refrigerate for at least 30 minutes before serving. For best results, let it sit for 1–2 hours so the flavors settle and the broccoli softens slightly but keeps its crunch.
- Portion for the week: Divide into airtight containers for easy grab-and-go lunches. If you’re planning an entire week of breakfasts and salads, see this helpful 7-day gluten-free breakfast meal prep plan for inspiration on pairing breakfasts and lunches.
Tips for Success
- Chop evenly: Uniform pieces ensure consistent texture and dressing coverage.
- Dry the broccoli well: Excess water dilutes the dressing and makes containers soggy.
- Toast the seeds: Quickly toasting sunflower seeds in a dry skillet boosts their flavor and crunch.
- Keep crunchy toppings separate (optional): If you want extra snap on day three or four, store a small bag of additional seeds or chopped nuts to sprinkle on just before eating.
- Adjust sweetness: Swap the amount of honey or maple syrup to suit your taste or add a squeeze of lemon for brightness. For mindful portioning and nicely balanced meals, check this balanced meal prep for women losing weight for portion ideas that pair well with salads.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free if you avoid any added breadcrumbs or toppings with gluten. For a crunchy twist, use gluten-free crackers crushed as garnish.
- Streusel topping (savory style): For a seasonal twist, make a savory streusel by combining gluten-free oats, crushed toasted nuts, a pinch of smoked paprika, and melted butter; bake until golden and sprinkle over each portion just before serving.
- Protein boost: Add cooked shredded chicken, chickpeas, or lentils to make it heartier.
- Vegan option: Swap turkey bacon for smoked tempeh or coconut bacon, use dairy-free yogurt and vegan mayo, and choose a plant-based cheese alternative.
Storage Recommendations
- Refrigerate: Store in airtight containers for up to 4 days. The salad stays freshest on days 1–3; expect a slight softening by day 4 but still very delicious.
- Freezing: Not recommended — the dressing and fresh broccoli don’t freeze well.
- Shelf life tip: If you like peak-fresh crunch on day 4 or 5, keep crunchy toppings separate and add them when ready to eat.
Closing note
This Tasty Broccoli Salad Meal Prep is a cozy, seasonal staple that’s forgiving for beginners, flexible for dietary needs, and joyful to share. It makes weeknight prep feel like a small ritual, and the leftovers become a delicious reminder that simple ingredients can taste extraordinary with just a little planning.
Frequently Asked Questions
Can I use frozen broccoli for this recipe?
Yes, but thaw and drain thoroughly and pat dry before using. Fresh broccoli keeps the best crunch and texture for this salad.How long does the salad keep in the fridge?
Stored in airtight containers, it stays good for up to 4 days. For maximum crunch, add seeds or nuts right before serving.Can I make the dressing ahead of time?
Absolutely. The dressing can be made 3–4 days in advance and stored in the fridge; whisk before tossing with the salad.Is there a low-calorie version of this salad?
Use plain Greek yogurt in place of some or all of the mayonnaise, reduce the amount of cheese, and add more raw broccoli and other veggies to bulk it up while keeping calories lower.
Tasty Broccoli Salad Meal Prep
Ingredients
Salad Ingredients
- 6 cups fresh broccoli florets about 2 large heads, chopped bite-size
- 6 slices turkey bacon, cooked until crisp chopped
- 1 cup shredded sharp cheddar cheese or plant-based alternative
- 1/2 cup red onion finely diced
- 3/4 cup dried cranberries or raisins
- 3/4 cup roasted sunflower seeds or slivered almonds
Dressing Ingredients
- 1 cup plain Greek yogurt or dairy-free yogurt
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Rinse and thoroughly dry broccoli florets, then chop into small, uniform pieces.
- In a skillet over medium heat, cook turkey bacon until crisp. Drain on paper towels and chop into small pieces.
Make the Dressing
- In a medium bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy.
- Taste and adjust seasoning.
Combine the Salad
- In a large bowl, add broccoli, red onion, dried cranberries, sunflower seeds, cooked turkey bacon, and shredded cheddar.
- Pour the dressing over the salad and toss until everything is evenly coated.
Chill
- Cover and refrigerate for at least 30 minutes before serving. For best results, let it sit for 1-2 hours.
Portion
- Divide into airtight containers for easy grab-and-go lunches.