Side · Lunch
Broccoli Grape Salad
Crunchy raw broccoli with grapes, sunflower seeds and dried cranberries in a sweet-tangy dressing. A cookout favorite.
⏱ 50 min (20 min prep, 30 min waiting)
🍽 Serves 8 · about 3/4 cup
make aheadlunchbox
vegetariangluten free
ContainsMilk, Eggs. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 1 head Broccoli, cut in small florets (about 5 cups)
- 2 cup Grapes, halved
- ¼ Red onion, finely diced
- ⅓ cup Sunflower seeds (shelled), roasted
- ⅓ cup Dried cranberries
Dressing
- ½ cup Mayonnaise
- ¼ cup Plain yogurt (whole milk)
- 1 tbsp Apple cider vinegar
- 1 tbsp Granulated sugar
- ¼ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, small bowl, whisk.
- Rinse the broccoli and grapes and pat dry.
- Whisk the mayonnaise, yogurt, vinegar, sugar and salt.
- Toss the broccoli, grapes, onion and cranberries with the dressing.
- Chill at least 30 minutes. Stir in the sunflower seeds just before serving so they stay crunchy.
Make aheadKeeps 3 days in the fridge; add the seeds the day you serve it.
🧒 With kidsCut grapes lengthwise into quarters for children under 4; whole grapes are a choking risk.
Dairy-free swapUse all mayonnaise.
Egg free swapUse all yogurt.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.