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This broccoli blueberry salad is loaded with flavor and nutrients! We promise it will be the hit of any summer bbq, potluck, or neighborhood event! It's crunchy and tangy, not to mention super easy to pull together.
Table of contents
Why this will become your top summer salad choice
The flavor is a big one here! If you're not “team salad” most days it's probably because plain old lettuce just isn't cutting it. The roasted broccoli provides a nutty flavor, and with the sweet blueberries and creamy dressing, you simply can't go wrong! Oh, and who can forget the bacon?
Let's talk about the dressing for a moment. The dressing tastes rich and creamy, and although there is some mayo in there, there's twice as much plain Greek yogurt to pack a big protein hit. The apple cider vinegar, maple syrup, and small garlic clove add a sweet and tangy balance – it's delicious!
Then there's the nutrient density of this dish! Broccoli and blueberries give healthy doses of calcium and antioxidants, while pecans add some healthy fats. Even with the bacon, you could still classify this as a healthy broccoli salad.
This broccoli blueberry salad could act as a balanced meal on its own, or you could pair it up with other dishes to make a full spread. This salad comes together in just half an hour, prep time and roasting time included!
How to make broccoli blueberry salad
Three simple steps to broccoli blueberry salad dreams coming true!
- Prep the broccoli and bacon: Preheat your oven to 400 degrees Fahrenheit. Place half of the broccoli on a baking sheet then arrange the bacon on top of the broccoli. Roast for 20-25 minutes and then add your pecans for a light toasting as well. Remove everything from the oven once it's browning and crisp.
- Make the dressing: Add all the dressing ingredients in a jar and shake it, baby!
- Assemble: Add the roasted and raw broccoli, crispy bacon, pecans, blueberries, and red onion to a salad bowl. Pour the dressing over the top and mix well. Enjoy!
The full recipe instructions are in the recipe card below.
Broccoli blueberry salad variations
This is such a wonderful salad as is, but if you have leftover ingredients in the fridge you want to use up, have a favorite salad ingredients you'd like to incorporate, or just want to fill this salad to the brim, it's very happy to have additions and substitutions to make it your own. Here are some ideas:
- Veggies: Fresh spinach or cooked peas are wonderful additions to this dish.
- Cheese: Feta cheese or parmesan are nice to sprinkle on top.
- Fruit: Dried cranberries, fresh strawberries, apples, or chunks of ripe avocado (yes, technically avocados are fruits) pair well.
- Seeds: sunflower seeds or poppy seeds complement the dressing and add even more fiber.
How do you cut broccoli for a salad?
Chop the broccoli into bite-size pieces, you can choose to leave some of the stems on or just use the broccoli florets.
How long does broccoli salad last in the fridge?
If you pop it in an airtight container, it will last in the fridge without the salad dressing for 3-4 days. With the dressing, broccoli salad will last 1-2 days.
Can I use frozen blueberries?
This recipe calls for 2 cups of blueberries, which you can use either fresh or frozen. If you use frozen, they will be softer than fresh blueberries once they've thawed, but either texture goes well with the salad.
Can I use frozen broccoli?
While we like fresh broccoli best, you can use frozen broccoli for this salad in a pinch. Rather than leaving some raw, we recommend roasting all of it as thawed broccoli doesn't taste very nice raw.
Can broccoli salad be made ahead of time?
It can, yes! It's best to keep the salad ingredients and dressing separately and then toss the salad with the dressing immediately before serving.
Favorite broccoli salad recipes
- Grilled Broccoli Caesar Salad
- Roasted Broccoli Salad with lemons and almonds
- Classic Broccoli Coleslaw with lemon buttermilk dressing
- 3 heads broccoli (chopped)
- 1 lb bacon (sliced into 1-inch chunks)
- 1 ¼ cups toasted pecans (chopped)
- 2 cups blueberries
- ¼ cup thinly sliced red onion
- ½ cup plain Greek-style yogurt
- ¼ cup mayonnaise (can be light)
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon EACH: salt and pepper
- 1 small garlic clove (very finely minced)
- Preheat your oven to 400 degrees Fahrenheit. Place half of the broccoli on a baking sheet then arrange the bacon on top of the broccoli.3 heads broccoli, 1 lb bacon
- Roast the broccoli and bacon in the oven for 20-25 minutes, stirring halfway through. It's ready when the bacon is crispy and the broccoli is starting to brown. (You can toast your pecans for 6-7 minutes at this time, too.)
- Add all the dressing ingredients in a jar and shake well.½ cup plain Greek-style yogurt, ¼ cup mayonnaise, 1 tablespoon apple cider vinegar, ½ teaspoon EACH: salt and pepper, 1 small garlic clove, 1 tablespoon maple syrup
- Add the roasted and raw broccoli, crispy bacon, pecans, blueberries, and red onion to a salad bowl. Pour the dressing over the top and mix well. Serve right away.1 ¼ cups toasted pecans, 2 cups blueberries, ¼ cup thinly sliced red onion
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our broccoli recipes!