Description
A fresh, crunchy salad combining broccoli, sweet grapes, and toasted walnuts with a tangy creamy coleslaw dressing. Perfect for potlucks, brunches, or quick healthy meals.
Ingredients
Scale
- 4 cups fresh broccoli florets (about 300 grams)
- 1 cup red seedless grapes, halved (about 150 grams)
- 1/2 cup chopped walnuts, toasted (about 50 grams)
- 1/4 cup red onion, finely diced
- 1/2 cup shredded carrots (optional)
- 1/3 cup mayonnaise (80 ml)
- 2 tablespoons apple cider vinegar (30 ml)
- 1 tablespoon honey (15 ml)
- 1 teaspoon Dijon mustard (5 ml)
- Salt and freshly ground black pepper to taste
Instructions
- Wash and cut about 4 cups (300 grams) of fresh broccoli into small, bite-sized florets. Pat dry with a towel to avoid excess moisture in the salad. (About 5 minutes)
- Place 1/2 cup (50 grams) of walnuts in a dry skillet over medium heat. Stir frequently for 3-4 minutes until they smell nutty and turn slightly golden. Remove from heat and let cool.
- Rinse 1 cup (150 grams) of red seedless grapes and cut them in half.
- Finely dice 1/4 cup red onion and shred 1/2 cup carrots if using.
- In a small bowl or jar, combine 1/3 cup (80 ml) mayonnaise, 2 tablespoons (30 ml) apple cider vinegar, 1 tablespoon (15 ml) honey, 1 teaspoon (5 ml) Dijon mustard, and salt and pepper to taste. Whisk or shake until smooth and creamy. (2-3 minutes)
- In a large bowl, toss the broccoli florets, halved grapes, toasted walnuts, diced onion, and shredded carrots gently. Pour the dressing over the salad and toss again until everything is evenly coated. (3 minutes)
- For best flavor, refrigerate the salad for at least 30 minutes before serving to let the dressing soak in and flavors meld. It can also be served immediately if in a hurry.
Notes
For extra crunch, toast walnuts in a dry skillet over medium heat for 3-4 minutes. If broccoli seems tough, blanch briefly in boiling water for 1 minute and shock in ice water. Chill salad for at least 30 minutes for best flavor. Dressing can be made lighter with Greek yogurt or vegan mayo. Store leftovers in airtight container up to 2 days; keep dressing separate for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 200
- Fat: 15
- Carbohydrates: 10
- Fiber: 3
- Protein: 4
Keywords: broccoli salad, grape salad, walnut salad, creamy dressing, potluck salad, healthy salad, easy salad recipe