Grape Broccoli Salad
Crunchy, creamy, and bursting with contrasting flavors, Grape Broccoli Salad is the perfect harmony of fresh ingredients and a sweet-tangy dressing. This vibrant, no-fuss salad combines crisp broccoli florets, juicy red seedless grapes, and the savory crunch of bacon and sunflower seeds, all tied together with a luscious dressing made with mayonnaise, Greek yogurt, honey, and apple cider vinegar. Red onions add a pop of sharpness, making each bite irresistibly dynamic. Ready in just 30 minutes of prep and chill time, this crowd-pleasing recipe is ideal as a side dish for gatherings or a light, wholesome lunch. Packed with textures and bold flavors, this colorful salad is a surefire way to elevate any meal.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups red seedless grapes
- 0.5 medium red onion
- 6 pieces bacon slices
- 0.5 cups sunflower seeds
- 0.75 cups mayonnaise
- 0.25 cups Greek yogurt
- 2 tablespoons honey
- 1.5 tablespoons apple cider vinegar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Begin by cooking the bacon. Place the bacon slices in a skillet over medium heat and cook until crispy, about 5–7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces and set aside.
While the bacon cooks, prepare the vegetables. Cut the broccoli florets into bite-sized pieces, rinse them under cool water, and pat them dry with a kitchen towel.
Slice the grapes in half and finely dice half a medium red onion.
In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and black pepper. Taste the dressing and adjust seasonings if desired.
In a large mixing bowl, combine the broccoli florets, halved grapes, diced onion, sunflower seeds, and crumbled bacon.
Pour the dressing over the salad ingredients in the large bowl. Toss everything gently but thoroughly until evenly coated.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve the salad chilled as a refreshing side dish or a light lunch. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 91.8 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
