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–+ servings
Broccoli Grape Salad

Delicious Broccoli Grape Salad for a Crunchy, Healthy Twist

This Broccoli Grape Salad combines vibrant vegetables with crunchy bacon, nuts, and a creamy dressing for a refreshing dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: APPETIZERS
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 oz bacon Adds savory crunch; substitute with tempeh for a vegetarian option.
  • 1 lb broccoli crowns Forms the salad's fresh base; use only the florets for the best texture.
  • 1/2 cup English cucumber Introduces a refreshing element; can be swapped with celery if desired.
  • 1 1/2 cups red seedless grapes Provides natural sweetness; try halved strawberries for a twist.
  • 1/4 cup red onion Introduces a zesty bite; reduce for a milder flavor if preferred.
  • 1/4 cup pine nuts Offers a buttery crunch; substitute sunflower seeds for nut allergies.
For the Dressing
  • 1/2 cup mayonnaise Acts as the creamy base; Greek yogurt can lighten it up.
  • 2 Tbsp lemon juice Adds a tangy brightness; adjust to taste for your preference.
  • 1 Tbsp granulated sugar Gives a touch of sweetness to the dressing; use honey for a natural alternative.
  • 1/4 tsp salt Enhances overall flavor; adjust according to your salt preference.
  • 1/4 tsp black pepper Adds a mild kick; omit for a completely mild dressing.

Equipment

  • skillet
  • Mixing Bowl
  • medium bowl

Method
 

Preparation
  1. Sauté chopped bacon in a skillet over medium heat, cooking until crispy, about 8-10 minutes. Drain excess grease and set aside to cool slightly.
  2. In a separate pan, toast pine nuts over low heat for 3-5 minutes until golden brown, stirring frequently to prevent burning.
  3. Cut broccoli into small florets, slice the cucumber into half-moons, and halve the grapes. Arrange everything in a large mixing bowl for easy combining.
  4. In a medium bowl, combine mayonnaise, lemon juice, sugar, salt, and pepper. Whisk together until smooth and creamy. Adjust seasoning to your liking!
  5. In the large bowl, mix the broccoli, cucumber, grapes, red onion, bacon, and toasted pine nuts. Pour the creamy dressing over the top and gently toss to coat the salad evenly.
  6. Refrigerate the assembled salad for at least 1 hour before serving. This allows the flavors to meld beautifully!

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 6gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with additional toasted pine nuts for an extra crunch.

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