This Broccoli Grape Salad is a fresh, crunchy, and colorful side that’s always a hit at potlucks and cookouts. Sweet grapes, salty feta, and a creamy, tangy dressing bring the perfect balance of flavors to every bite.
This wholesome, absolutely delicious Broccoli Grape Salad was inspired by a quick stop we made at a little grocery store in California wine country called Big John’s. It’s one of those special spots you only find in a quaint town like Healdsburg but wish was just down the street. It’s our favorite place to stop and pick up a few of their amazing deli items for an easy picnic lunch while wine tasting.
One of the items I chose was their broccoli salad with grapes. I’ve made my classic Broccoli Salad countless times, but this one was different. And it was very good!
So, of course, I had to come home and recreate it immediately.
Ingredients and Variations
- Produce: Broccoli florets, cut into bite-size pieces, red seedless grapes, and a bit of diced red onion add color, crunch, and sweetness.
- Dressing: I use a healthy fat mayo like avocado oil or olive oil mayonnaise, and cut it with a little light sour cream to balance the flavor and fat. You can absolutely use full-fat sour cream if you prefer. A touch of apple cider vinegar and granulated sugar adds just the right amount of tang and sweetness.
- Cheese and nuts: Crumbled feta and roasted, salted sunflower seeds add texture and a yummy, salty bite. I’ve also made this salad with slivered almonds and toasted walnuts and both were wonderful.
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
How to Make Broccoli Grape Salad
- Combine the broccoli, grapes, and onion in a large bowl.
- In a separate small bowl, whisk together the dressing ingredients.
- Pour the dressing over the salad.
- Toss it well until everything is well coated.
Storage Tips
Refrigerate the salad for at least one hour (or longer) to allow the dressing ingredients to mingle. The broccoli will soften, just a touch, but still be very fresh and crunchy, exactly how I like it for this salad.
Just before serving, toss the salad with the feta and sunflower seeds and garnish it with a little extra cheese and seeds for a pretty presentation.
Store leftovers in an airtight container in the refrigerator and it will stay fresh and crisp for up to 3 days. Give the salad a quick stir before serving, as some of the dressing may settle at the bottom.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Broccoli Grape Salad
Ingredients
- 5 to 6 cups broccoli florets, (from 1 large or 2 small crowns) cut into bite-size pieces
- 2 cups seedless red grapes, halved
- ⅓ cup red onion, diced
- ⅓ cup mayonnaise
- ⅓ cup sour cream, light or regular
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- Freshly ground black pepper, to tatste
- ⅓ cup crumbled feta cheese, plus additional as desired
- ¼ cup roasted salted sunflower seeds, plus additional for garnish (slivered almonds work well too!)
Instructions
- In a large mixing bowl, combine the broccoli, grapes, and onion.
- In a small bowl, stir together the mayonnaise, sour cream, sugar, vinegar, and a little pepper. Pour the dressing over the broccoli mixture, and toss until well combined. Cover and refrigerate for at least one hour before serving.
- When ready to serve, stir in the crumbled feta and sunflower seeds. Garnish salad with additional feta and sunflower seeds, as desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Veggie Loaded Salads
This post was originally published June 6, 2015. It has been updated with new text and images.
