Broccoli Grape Salad Recipe

broccoli grape salad in glass mixing bowl

5 from 25 votes

Broccoli grape salad is a crowd favorite with broccoli, grapes, bacon, blue cheese, walnuts, and no-mayo vinaigrette—ideal for summer parties!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: 1-cup servings

Calories: 238kcal

Author: Traci

Equipment

Ingredients

1 pound Fresh Broccoli about 6 cups
2 cups Red Grapes
½ cup Crumbled Bacon about 6 strips or 2 ounces
½ small Red Onion ¼ cup diced
¼ cup Crumbled Blue Cheese
¼ cup Walnuts chopped
3 tablespoons Apple Cider Vinegar
1 tablespoon Maple Syrup
2 teaspoons Dijon
¼ teaspoon Salt or to taste
⅛ teaspoon Black Pepper or to taste
¼ cup Extra Virgin Olive Oil

Instructions

Wash and pat dry the BROCCOLI. Chop into small, bite-sized pieces.
In a large mixing bowl, COMBINE the BROCCOLI, GRAPES, BACON, RED ONION, BLUE CHEESE, and WALNUTS. Cover and refrigerate until ready to dress.
In a separate bowl, WHISK together the VINEGAR, MAPLE SYRUP, DIJON, SALT, and PEPPER. Slowly DRIZZLE in the OLIVE OIL while whisking to emulsify. Cover and refrigerate.
When ready to serve, POUR the dressing over the salad and TOSS until evenly coated.

Video

Notes

Blanching Option: For a slightly softer texture, you can blanch the broccoli. Just boil for 1 minute, then transfer to an ice water bath to cool completely.

Whole or halved grapes: I prefer to leave them whole so they stay juicy and don’t get smashed, but you can slice them in half if you prefer.

Use Seedless Grapes: Always choose seedless grapes for this salad—biting into a seed is not a pleasant surprise.

Blue Cheese Tip: A wedge of blue cheese offers better flavor and texture than the pre-crumbled kind. Just break it up with a fork for soft, creamy crumbles. That said, use whatever you have on hand.

Time-Saving Shortcuts: Store-bought shortcuts work great here. Look for pre-chopped broccoli, diced red onion, crumbled bacon, or chopped walnuts in the produce or salad bar section.

Make-Ahead Friendly: You can prep all the ingredients and dressing in advance. Keep them stored separately in the fridge and toss together just before serving so the salad stays crisp and fresh.

Nutrition