Broccoli Grape Salad

I think the best salads help you eat your fruits and veggies at the same time, so this broccoli grape salad fits the bill. It doesn’t hurt that it has plenty of bacon, too! This creamy salad is an easy make-ahead side dish for a picnic or potluck (it serves 20), or it can be topped with a little protein to make a satisfying dinner.

Some think of this dish as a retro, old-school recipe, but I consider it a classic for its tried-and-true flavor combination. As the salad sits in the refrigerator, the broccoli softens and soaks up the dressing, so it’s tender and flavorful a few hours later or the next day. If you’re making it for a smaller crew or as a weeknight dinner, you can halve the recipe.

Broccoli Grape Salad Ingredients

• Broccoli florets: Broccoli is the star of this recipe. You can buy bagged florets, broccoli crowns or whole heads of broccoli. Just make sure the pieces are bite sized. If you have any leftover broccoli, toss it into one of these broccoli recipes.
• Seedless red grapes: The burst of sweetness from grapes balances the savory bacon and onions in the salad. Green grapes would be delicious, but the color won’t pop against the other green vegetables.
• Celery: Celery adds crunch to the salad and won’t soften as much as the broccoli during refrigeration. You can peel celery if the stalks seem extra tough or stringy, but it’s not essential.
• Green onions: Green onions give the salad a savory, sharp bite that’s less intense than that of raw yellow or red onion. Green onions, scallions and chives are all slightly different, but any of them would work well in this salad.
• Mayonnaise: Mayo acts as the thick, creamy base of the dressing. Make homemade mayonnaise if you’re feeling ambitious, or buy one of the best mayonnaise brands at the store.
• Sugar: Adding sugar to the dressing balances the rich mayo and sharp vinegar. There’s a generous amount in this recipe, so if you don’t love sweeter dressings, start by adding half, then taste it and gradually add more until you find the right balance.
• Cider vinegar: Cider vinegar is a little fruity and not too sour, making it a versatile type of vinegar for everything from pickles to salads. In this recipe, it cuts through the mayo without overwhelming the fresh veggies and sweet grapes.
• Bacon: Cooked, crumbled bacon elevates every bite with its salty savoriness.
• Slivered almonds: Before adding the almonds to the salad, take the time to toast them and cool them for a deeper flavor and a bigger crunch. Keep a close eye on them throughout the toasting process so they don’t burn.

Directions

Step 1: Combine the fruit and vegetables

In a large salad bowl, combine the broccoli, grapes, celery and onions.

Step 2: Make and add the dressing

In a small bowl, combine the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and toss to coat it. Cover and refrigerate the salad for at least four hours or overnight.

Step 3: Add the remaining ingredients

Just before serving the salad, gently stir in the bacon and almonds.

Broccoli Grape Salad Variations

• Use a different nut: If you don’t have almonds, chopped toasted pecans or walnuts will be just as crunchy and tasty.
• Mix up your fruits: You can use other fruits besides grapes or in addition to them. Choose ones that aren’t too watery or soft so they don’t dilute the dressing or get smashed under the weight of the broccoli. Chopped apples are a good choice.
• Make it vegetarian or vegan: For a vegetarian salad, you can leave out the bacon and add a few more nuts instead. For vegan guests, omit the bacon and use vegan mayonnaise. It’s easy to make vegan mayonnaise at home if your store doesn’t carry it.
• Add some cheese: If you love broccoli cheddar soup, channel that combo here by adding some shredded or cubed cheddar cheese along with the bacon before serving the broccoli salad.

How to Store Broccoli Grape Salad

Store leftover broccoli grape salad in an airtight container in the fridge for three to four days. The texture will continue to soften over time, and the bacon and almonds will lose some crunch, but it will still taste great. Between the mayonnaise dressing and the fresh produce, we don’t recommend freezing this salad.

Can you make broccoli grape salad ahead of time?

For the best flavor and texture, you need to make broccoli grape salad ahead of time. We recommend a minimum of four hours in the fridge before serving it, but the flavors will become even more pronounced and balanced if you make it a day in advance.

Broccoli Grape Salad Tips

Do I have to use raw broccoli in this recipe?

Since this recipe requires long refrigeration, raw broccoli is best when it comes to maintaining crunch and freshness, but you could use cooked broccoli with a few adjustments. For a more tender salad, use cooled steamed broccoli florets. Try roasted broccoli for a charred flavor. Reduce the chilling time to one to two hours—just until everything is cold—so the cooked broccoli doesn’t become soggy.

Can I use any color of grapes in this recipe?

You can use any color of seedless grapes in this recipe, or even mix a few together. The sugar in the dressing is enough to compensate for tart grapes. Halve large grapes so it’s easier to get some in every bite with broccoli, celery, bacon and almonds.

How can you tell if broccoli is good?

Broccoli should have bright green florets (greenish-purple is okay), and should be firm and crisp. If you see yellow leaves or limp stalks, it’s no longer fresh.

What can you serve with broccoli grape salad?

Broccoli grape salad is a versatile side dish you can serve with grilled chicken for dinner or with creative hot dog recipes and hamburgers at a barbecue. This make-ahead dish would be a perfect meal-prep recipe for grab-and-go lunches, especially when paired with a sweet lunch dessert.