The Dish | Not Your Grandmother’s Broccoli Salad

Having so much time at home, I have had time to go through old recipes.  I found one for broccoli salad from my maternal grandmother and updated it.  It can be made ahead of time – in fact it’s better the next day.


  • 2 large heads of broccoli chopped (about 1.5 to 2 lbs)
  • 1/2 cup diced red onion
  • 1/2 cup sliced almonds or toasted pine nuts
  • 5 oz chopped and cooked pancetta (about 5 pieces cut on the thicker side so when cooked resembles cooked cubes)
  • 1/2 cup dried cranberries or dried cherries chopped
  • 1 cup plain Greek yogurt
  • 2 Tbs mayonnaise
  • 1 1/2 Tbs Dijon mustard
  • 2/3 cup apple cider vinegar
  • salt and pepper to taste


  • In a large bowl combine the broccoli, red onion, almonds, pancetta, and cranberries. 
  • In another bowl whisk together yogurt, mayo, mustard and vinegar. 
  • Pour dressing over the broccoli mixture and season with salt and pepper. 
  • Store in refrigerator until serving.

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