Broccoli Salad with Yoghurt Dressing

broccoli salad
Serves: 8
Prep: 10 minutes
Cook: 5 minutes

Looking for ways to increase your vegetable intake? Sick of serving the same boring salad night after night? Need to bring a plate to a friends BBQ this weekend? This is the perfect salad to accompany any occasion. This broccoli salad is both healthy and low FODMAP and with hints of sticky, salty goodness from the addition of maple syrup and bacon who couldn't resist!!

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2 large broccoli, cut into florets (stalks removed)

384 g 13.5 oz

2 cups baby spinach leaves

100 g 3.5 oz

1 large red capsicum, diced

300 g 10.6 oz

Garlic free sun-dried tomatoes, cut into thin strips

65 g 2.3 oz

6 rashers cooked shortcut bacon, diced

180 g 6.3 oz

¼ cup feta cheese, crumbled

62 g 2.2 oz

¼ cup walnuts, toasted

56 g 2 oz

¼ cup green spring onion tops, finely sliced

25 g 0.9 oz

Plain, low-fat yoghurt (lactose-free if required)

170 g 6 oz

1⅓  tbsp apple cider vinegar

20 g 0.7 oz

2½  tbsp pure maple syrup

50 g 1.8 oz

1⅓  tbsp wholegrain mustard

20 g 0.7 oz

Salt and pepper to taste


  1. Half fill a large pot with water and bring to the boil. Once boiling, place broccoli florets into pot and blanch for 1-2 minutes to soften slightly. Drain, rinse with cold water and set aside in a large salad bowl to cool.

  2. Meanwhile, add dressing ingredients to a jug and whisk until well combined.

  3. Add all remaining salad ingredients to salad bowl and pour over dressing. Toss with tongs until all ingredients are well combined and thinly coated in dressing.


  • Serve salad as a healthy and delicious side to leftover meat
  • Enjoy salad on its own as a light meal
  • Replace bacon with a small serving of canned lentils or chickpeas (see the app) for a nutritious vegetarian option
Nutrition Information (per serve)
Energy 852 Kj / 204 cal
Protein 14.50g
Carbohydrates 9.10g
Sugar 9.10g
Total Fat 11.50g
Saturated Fat 3.30g
Fibre 4.10g
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