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Broccoli Grape Salad

A crisp, crunchy salad that’ll cool you down on a hot summer day.

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Savory, sweet, nutty, and creamy — these are just some of the flavors you get when you make this Broccoli Grape Salad, however, these latter descriptions are barely scratching the surface. This cool and crispy salad is brimming not only with a variety of tastes but it’s also packed full of a variety of interesting textures. The best part? It is super simple to make.

Come the warmer weather, it’s natural for us to gravitate towards refreshing salads to pep up our plates. While it’s simple to just crack open a bag of salad mix and drizzle on a bit of premade dressing, this recipe for Broccoli Grape Salad has a short ingredient list and is simple to whip up. This dressing is crazy easy. A combination of mayonnaise, vinegar, sugar, salt, and pepper are whisked together to form a creamy sauce that has both a bit of tang and a bit of sweetness.

Cooking is at a bare minimum, with a quick boil of the broccoli softens the florets to a lovely texture. A plunge in an ice bath helps retain the broccoli’s bright green color and a nice, crisp texture.

Next, the broccoli, sliced grapes, and pine nuts get tossed with the dressing. While you can serve the salad right away, a brief stint in the refrigerator will give it a cool and refreshing sensation with each bite. Broccoli Grape Salad has all of the elements of crunchiness, juiciness, creaminess, and nuttiness, all packed into one single forkful.

The somewhat neutral earthiness of the broccoli is a contrast against the grapes and pine nuts, which brighten up the salad and cut through the creaminess of the dressing.

This Broccoli Grape Salad is a great dish to bring to a backyard barbecue or a Sunday potluck. It’s an easy recipe to scale up or scale down for any amount of people. The simplicity of the dressing leaves the recipe open for variations and additional ingredients.

Anyway, you look at it, this salad is a simple and adaptable recipe, useful for a variety of events!

Yield(s): Serves 4

15m prep time

8m cook time

4h inactive

Rated 5.0 out of 5
Rated by 4 reviewers

Allergens: Nuts

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you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
  • 3 cups broccoli florets (from 2 large broccoli heads)
  • 1/2 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 teaspoon granulated sugar
  • 1 cup sliced in half seedless green or red grapes
  • 1/4 cup pine nuts, toasted and cooled
  • Kosher salt and freshly cracked black pepper, to taste
  1. Prep a bowl filled with cold water and ice cubes, set aside.
  2. Bring water to boil in a pot and cook broccoli florets for 3 to 4 minutes.
  3. Strain broccoli and transfer into the prepared bowl, this will stop the broccoli from cooking further. Once cooled, strain and dry completely.
  4. In another bowl combine mayonnaise, vinegar, sugar, salt, and pepper.
  5. Combine broccoli, grapes, and pine nuts into the dressing.
  6. Wrap the bowl with plastic wrap and let the salad chill for a minimum of 4 hours. Serve chilled and enjoy.

Recipe adapted from Kiku Corner.