Description
This refreshing Broccoli Grape Salad combines crunchy broccoli florets, juicy red grapes, crispy bacon, and toasted pine nuts, all tossed in a creamy, tangy dressing made with mayonnaise and lemon juice. Perfect as a vibrant side dish for any meal, this salad offers a delightful mix of textures and flavors, from sweet and tart to smoky and savory.
Ingredients
Scale
Salad Ingredients
- 6 oz bacon, chopped and browned
- 1/4 cup pine nuts, toasted (or substitute sunflower seeds)
- 1 lb broccoli crowns (about 2 medium heads), cut into small florets
- 1/2 English cucumber, sliced
- 1 1/2 cups seedless red grapes, halved
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 2 Tbsp lemon juice, or to taste
- 1 Tbsp granulated sugar
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- Cook Bacon and Toast Pine Nuts: Brown the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. In a separate dry skillet, toast the pine nuts over medium heat, stirring constantly for about 3 minutes, until they are golden and fragrant. Transfer toasted pine nuts to a plate and set aside.
- Combine Salad Ingredients: In a medium bowl, add the broccoli florets, sliced cucumber, halved grapes, finely chopped red onion, browned bacon pieces, and toasted pine nuts. Toss gently to combine all the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, lemon juice, granulated sugar, salt, and black pepper until smooth and well blended. Adjust lemon juice and seasoning to taste if needed.
- Toss Salad with Dressing and Serve: Pour the dressing over the salad mixture and toss thoroughly to coat all the ingredients evenly with the creamy dressing. Serve immediately or chill for a short time before serving to enhance flavors.
Notes
- For a nut-free option, substitute pine nuts with toasted sunflower seeds or omit them altogether.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Adjust lemon juice and sugar to taste to balance the dressing according to your preference.
- To make the salad vegetarian, omit bacon or substitute with a plant-based bacon alternative.
