Broccoli Grape Salad

Broccoli grape salad is crisp raw broccoli florets, sweet grapes, crunchy bacon, red onion, and sunflower seeds tossed in a light tangy mayo dressing. It’s fresh, crunchy, and the sweet-savory combo is addictive. Perfect for potlucks, BBQs, hot summer days, or when you want a salad that’s not just boring lettuce. Ready in 15 minutes, serves 8-10 people using simple ingredients.

I know this seems like a weird combination, but trust me on this! The sweet grapes, tangy red onion, and smoky bacon give traditional broccoli salad a whole new flavor profile. Every bite has the perfect mix of sweet, savory, tangy, and crunchy.

I get broccoli salad all the time at Chicken Salad Chick, but honestly they put way too much dressing on it. This version has just enough creamy dressing to coat everything without drowning it. The salad stays crisp and fresh, and you can actually taste all the individual ingredients.

Once you bring this to a party, you’re going to get asked for the recipe. Or at the very least, asked to make it again and again. It happens every single time!

More Fresh Summer Salads

• 1905 Salad – Lots of flavor and crunch
• Cucumber Tomato Salad – Creamy dill dressing
• Waldorf Salad – Apples, grapes, and walnuts
• Ramen Noodle Salad – Asian-inspired crunch

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• Broccoli – Use fresh, raw broccoli florets. Be sure to cut them into bite-size pieces to make it easier to eat. You can also quickly blanch the florets (*see notes*) if you prefer to have them a little softer.
• Grapes – I use red grapes for this salad because they make a nice color contrast, but use what you like. Just be sure to get seedless grapes because no one wants to eat those tiny seeds.
• Bacon – Cook the bacon until crispy and then chop into small pieces. Substitute turkey bacon or leave it out all together to keep it vegetables only.
• Seeds – Sunflower seeds are my favorite in this because they are small but you can also use toasted pecans, walnuts, pumpkin seeds, or even sliced almonds.
• Dressing – I keep the dressing light with a little mayo and cider vinegar. This way you can really taste the flavor of the salad ingredients. Substitute sour cream for the mayo or red wine vinegar, champagne vinegar, or regular white vinegar instead. You can also use your own dressing 🙂

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How To Make Broccoli Grape Salad

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How To Blanch Broccoli

1. Bring a pot of water to a boil.
2. Add in the florets and cook for one minute.
3. Remove them with a slotted spoon or drain off the water and add the florets to a bowl of ice water to stop the cooking.

Blanching makes the broccoli a little more tender, but it also brings out the bright green color.

Storage

If you happen to have leftovers, you can store them in the fridge, in an airtight container, for up to 3 days. There might a little water in the bottom of the container, which you can drain off. Then toss on some extra dressing if you prefer.

This is a great salad to prep ahead. Chop or dice everything and then serve separately from the dressing in the fridge for a few days. When you’re ready to eat, just mix everything together.

More Hot Weather Favorites

• Poolside Dip – Cool and creamy
• Mango Pineapple Popsicles – Frozen tropical treats
• Watermelon Wine Slushie – Refreshing adult beverage
• Fruit Salsa – Fresh with cinnamon pita chips

Recipe Tips & Tricks

• Be sure all the salad ingredients are bite-sized and roughly the same size to make eating easier. Just like a chopped salad!
• I have been known to add a little of the bacon fat to my dressing if I have any left, but that’s because I really like bacon.
• Add some shredded chicken, steak, or fish to add some protein to it.
• Chill it for at least 30 minutes to allow the dressing to mix with the salad.

This broccoli grape salad recipe is fresh, crunchy, and so much lighter than other salads. Crisp broccoli, sweet grapes, smoky bacon, and tangy red onion in a light dressing. Perfect for summer potlucks, BBQs, and hot weather days.

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