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Broccoli Salad {High Protein + Meal Prep}
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5 from 4 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 Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Salad
Cuisine: American
Servings: 8 servings
Calories: 443kcal

Ingredients

For the dressing:

  • 1 cup sour cream
  • 2 tbsp white wine vinegar
  • 2 tbsp mayonnaise
  • 1 tbsp maple syrup or honey
  • 1 clove garlic, finely minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper

For the salad:

  • 1 head broccoli, finely chopped (about 5 cups)
  • 2 carrots, grated
  • 8 strips bacon, cooked and roughly chopped
  • 1/2 cup dry brown lentils
  • 1/2 cup dry quinoa
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup roasted pumpkin seeds
  • 1/4 cup red onion, finely diced

Instructions

  • In a medium pot of water or a rice cooker, cook 1/2 cup of dry quinoa with 1 cup of water until the liquid has absorbed. Let cool. This can be done up to 2 days in advance.
  • In another medium pot of water, cook 1/2 cup dry brown lentils with 2 cups of water until the liquid has fully absorbed. Let cool. This can also be done up to 2 days in advance.
  • 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, white wine vinegar, mayonnaise, maple syrup, garlic, salt, and black pepper and whisk until smooth. Set aside.
  • In another large bowl, combine the broccoli, carrots, bacon, lentils, quinoa, walnuts, dried cranberries, feta cheese, sunflower seeds, pumpkin seeds, and red onion. Toss the salad to combine.
  • 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

Calories: 443kcal | Carbohydrates: 34g | Protein: 15g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 665mg | Potassium: 647mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3210IU | Vitamin C: 63mg | Calcium: 149mg | Iron: 3mg