Broccoli Salad {High Protein + Meal Prep}

5 from 6 votes

Broccoli Salad {High Protein + Meal Prep}

This High Protein Broccoli Salad is perfect for meal prep - it’s so filling with lentils, bacon and quinoa in a creamy dressing!

Prep Time20

Cook Time30

Total Time50

Course: Salad

Cuisine: American

Servings: servings

Calories: 433kcal

Author: Taylor Stinson

Ingredients

For the dressing:

1 cup sour cream
1/2 cup light mayo
3 tbsp apple cider vinegar
2 tbsp honey
1 clove garlic minced
1/2 tsp salt
1/4 tsp ground black pepper

For the salad:

1 head broccoli finely chopped
1 carrot grated
8 strips bacon cooked and roughly chopped
1/2 cup cheddar cheese grated
1/3 cup dry brown lentils
1/4 cup red onion finely diced
1/4 cup dried cranberries
1/4 cup roasted sunflower seeds

Instructions

In a medium pot of water, cook 1/3 cup dry brown lentils until tender, about 30 minutes and let cool. This can also be done up to 2 days in advance, or use 1 cup of canned lentils to save time.
Meanwhile, bake the bacon on a large sheet pan in a 400 F oven for 25 minutes until crispy, or fry in a pan until crispy. Drain fat in a bowl/leftover can and set aside to cool before crumbling.
In a large bowl, combine the sour cream, vinegar, mayo, honey, garlic, salt and pepper and whisk until smooth. Set aside.
In another large bowl, combine the broccoli, carrots, bacon, lentils, red onion, dried cranberries, cheese and sunflower seeds and red onion. Pour the dressing over the salad and stir until everything is evenly coated.
The salad can be served immediately. For best flavor, cover the bowl and chill for 1-2 hours to let the flavors mingle before serving.

Notes

The salad tossed in dressing can be stored in an airtight container in the refrigerator for 3-4 days. For meal prepping further in advance, the dressing and salad can be stored separately and tossed together before serving.

Nutrition