This refreshing broccoli salad combines crisp vegetables, sweet grapes, and crunchy nuts with a creamy dressing for a perfect balance of flavors and textures. Originally a potluck favorite, this modern twist on traditional broccoli salad adds juicy grapes for an unexpected burst of sweetness that complements the savory bacon and nutty crunch.
Ingredients
For the Dressing
- 160ml (⅔ cup) mayonnaise
- 50g (¼ cup) granulated sugar
- 30ml (2 tablespoons) rice vinegar
For the Salad
- 380g (4 cups) broccoli florets, finely chopped (approximately 1 large head)
- 80g (⅓ cup) sweet onion or red onion, finely chopped
- 150g (1 cup) seedless red grapes, halved
- 6 slices bacon, cooked and chopped (omit for vegetarian version)
- 15g (2 tablespoons) toasted almond slivers
- 16g (2 tablespoons) roasted sunflower seeds
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for bacon)
- Chilling Time: 30 minutes
- Total Time: 1 hour
- Servings: 6-8 portions
Step-by-Step Instructions
Preparing the Dressing
- In a medium bowl, combine mayonnaise, sugar, and rice vinegar
- Whisk thoroughly until sugar completely dissolves
- Refrigerate while preparing other ingredients to allow flavors to meld
Cooking the Bacon
- Place bacon strips in a cold skillet
- Heat over medium heat, cooking until crispy (about 8-10 minutes)
- Transfer to paper towels to drain and cool
- Chop into small pieces once cooled
Assembling the Salad
- Wash broccoli thoroughly and pat dry
- Cut florets into small, bite-sized pieces
- Finely chop sweet or red onion
- Halve the grapes
- In a large bowl, combine broccoli, onions, grapes, chopped bacon, almonds, and sunflower seeds
- Pour dressing over the mixture
- Toss thoroughly to coat all ingredients
- Refrigerate for at least 30 minutes before serving
Nutritional Information (per serving)
- Calories: 285
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 380mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 13g
- Protein: 8g
Pro Tips and Tricks
- Cut broccoli into small, uniform pieces for better texture and easier eating
- Toast nuts and seeds until fragrant to enhance their flavor
- Make extra dressing to refresh leftover salad
- Chill ingredients before mixing for optimal crispness
- Pat broccoli completely dry to prevent diluting the dressing
- Add dressing just before serving to maintain maximum crunch
Variations and Substitutions
- Replace mayonnaise with Greek yogurt for a lighter version
- Substitute honey for sugar to use natural sweeteners
- Add diced apple for extra crunch and sweetness
- Try different nuts like pecans or walnuts
- Use purple grapes instead of red
- Add dried cranberries for extra tartness
- Substitute apple cider vinegar for rice vinegar
- Add shredded carrots for additional color and nutrition
Common FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare it up to 24 hours in advance. For best results, add the nuts and seeds just before serving to maintain their crunch.
Q: How long does this salad keep in the refrigerator?
A: The salad stays fresh for 3-4 days when stored in an airtight container in the refrigerator.
Q: Can I use frozen broccoli?
A: Fresh broccoli is recommended for the best texture and crunch. Frozen broccoli tends to become too soft and watery.
Q: How can I make this salad healthier?
A: Use light mayonnaise, reduce the sugar, or substitute with Greek yogurt. You can also increase the proportion of vegetables and reduce the bacon and nuts.
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator
- If preparing ahead, keep nuts and seeds separate until serving
- Dressing can be made up to 3 days in advance
- Chop vegetables and store separately from dressing
- For best presentation, refresh with a little extra dressing before serving
- Allow to sit at room temperature for 10-15 minutes before serving for best flavor