Easy and Healthy Broccoli and Grape Salad

Broccoli and grape salad is a classic side dish that is both delicious and nutritious. Packed with vitamins, minerals, and antioxidants, it is a great way to increase your fiber intake. This recipe is also very easy to make and can be customized to your liking.

Big chunks of raw broccoli florets, sliced grapes, slivered toasted almonds, slices of sweet peppers, sliced scallions, and absolutely no dressing to drench the salad.

I believe that greens and fruit salads shouldn’t be drenched in salad dressing. A light dressing might work for the mixture. The healthiest way to enjoy this salad is by allowing all the natural flavors to come together in your mouth. Fruits are juicy, and the same for many leafy and green vegetables.

About the salad

Eating the right fruits and vegetables has been associated with many lifestyle-health-related conditions. Eating raw vegetables is reasonable, and Broccoli is one of the most common plants that add texture to salads.

Grapes are the perfect fruits to create a salad with vegetables. Their juice is enough to sweeten the broccoli, scallions, and sweet peppers, and the almonds add a light, nutty flavor.

A light homemade salad dressing will add tons of flavors. If you like your salad well coated with the dressing, toss all ingredients and place the bowl in the refrigerator. However, I think mixing the dressing with the salad right before serving is much better, as this keeps the salad crunchier.

Here are some tips for making a crunchy broccoli and grape salad:

• Use fresh broccoli and peppers.
• Toast the almonds before adding them to the salad.
• Add the dressing right before serving.

Ingredients

• Fresh broccoli florets: fresh broccoli florets are better for salad than frozen.
• Green onions: add freshness and flavor.
• Green grapes and Seedless red grapes: add natural sweetness to the salad.
• Mini sweet peppers: flavorful and crunchy
• Mayonnaise: use light mayonnaise if possible. Greek yogurt is a great substitute also.
• Sweetener: organic sugar, agave, maple syrup, or honey – this is to balance out the acidity in the vinegar and heat from the hot and spicy sauce.
• Cider vinegar: rice wine vinegar and champagne vinegar work well.
• Noubess Hot and Spicy Sauce, optional – adds flavor, and the spiciness goes well with the natural sugar from the grapes.
• Toasted almonds: use slivered almonds instead of whole.

To make a broccoli and grape salad with mango hot sauce, follow these steps:

1. Combine the broccoli, onions, sweet peppers, and grapes in a large bowl.
2. Whisk together the mayonnaise, sweetener, hot and spicy sauce, and vinegar in a small bowl.
3. Pour the dressing over the broccoli mixture and toss to coat.
4. Cover and refrigerate until serving time.
5. Stir in the almonds just before serving.

Variations:

• Broccoli and Grape Salad with Bacon: Add 1/4 cup of cooked and crumbled bacon to the salad.
• Broccoli and Grape Salad with Cranberries: Add 1/4 cup of dried cranberries to the salad.
• Broccoli and Grape Salad with Sunflower Seeds: Add 1/4 cup of sunflower seeds to the salad.
• Broccoli and Grape Salad with Poppy Seed Dressing: In a small bowl, whisk together 1/4 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, 1 tablespoon of sugar, and 1 teaspoon of poppy seeds. Pour the dressing over the broccoli mixture and toss to coat.
• Broccoli and Grape Salad with Ranch Dressing: In a small bowl, whisk together 1/2 cup of ranch dressing, 1/4 cup of mayonnaise, and 1 tablespoon of apple cider vinegar. Pour the dressing over the broccoli mixture and toss to coat.

Serving Suggestions:

• Serve this salad alongside grilled chicken or fish.
• Pack this salad in a lunch box for a healthy and easy meal on the go.
• Serve this salad at a potluck or picnic.

How to make your broccoli and grape salad extra crunchy:

• Use fresh broccoli, not frozen.
• Use fresh peppers.
• Add toasted almonds after the salad dressing.

This salad is great with roasted, baked, or grilled meat, poultry, or seafood.

Originally published on October 10, 2017. Revised and updated.