Easy Broccoli Salad with Grapes

Here is my favorite broccoli salad recipe, with a creamy balsamic dressing, sweet grapes, crunchy pecans, and fresh broccoli florets that make the perfect side dish for any gathering.

This broccoli salad is one of those recipes I make all summer long for potlucks and barbecues. It’s got the right mix of sweet and savory, and everyone always asks for the recipe. Plus, it actually gets better after sitting in the fridge for a bit!

What Kind of Grapes Should I Use?

You can use either red or green grapes for this salad, and both will taste great. Red grapes tend to add a pop of color that looks nice against the green broccoli, while green grapes have a slightly more tart flavor that some people prefer. Whichever you choose, make sure they’re seedless to make eating easier, and look for grapes that are firm and plump without any wrinkled or soft spots. If your grapes are on the larger side, you might want to slice them in half so they mix better with the other ingredients and are easier to eat in each bite.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients around:

• Mayonnaise: You can use Greek yogurt or sour cream for a tangier, lighter dressing. If you go this route, you might want to add a bit more sugar to balance the extra tartness.
• Balsamic vinegar: Apple cider vinegar or red wine vinegar work great here. They’ll give you that same acidic punch without changing the flavor too much.
• Grapes: Red or green grapes both work perfectly. You can also try dried cranberries or raisins if you don’t have fresh grapes, though you’ll want to use about half the amount since dried fruit is more concentrated.
• Pecans: Walnuts, almonds, or sunflower seeds are all solid choices. Toast them lightly before adding to bring out more flavor.
• Red onion: Green onions or shallots make good substitutes if red onion is too sharp for your taste. Use about the same amount, maybe a bit more if using green onions.
• Sugar: Honey or maple syrup can replace the sugar – just use slightly less since they’re a bit sweeter, and mix them in well with the wet ingredients.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.

Another common issue is adding the pecans too early, as they’ll absorb moisture from the dressing and lose their crunch, so it’s best to toss them in right before serving or keep them on the side.

Don’t skip chopping your red onion into thin, small pieces since large chunks can overpower the other flavors, and if you’re sensitive to raw onion, try soaking the slices in cold water for 10 minutes to mellow out the bite.

Finally, make sure to stir the salad well before serving, as the dressing tends to settle at the bottom of the bowl.

What to Serve With Broccoli Salad?

Broccoli salad with grapes is one of those side dishes that goes with just about anything you’re grilling or serving at a cookout. It pairs really well with grilled chicken, pulled pork sandwiches, or even a simple rotisserie chicken from the store when you need an easy weeknight dinner. I love bringing this to potlucks alongside baked ham or barbecue ribs since the sweet grapes and crunchy pecans balance out richer main dishes. You can also serve it with burgers, hot dogs, or as part of a picnic spread with other cold salads like pasta salad or coleslaw.

Storage Instructions

Store: Keep your broccoli salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they meld together, so it’s great for making a day ahead. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: You can prep the broccoli, grapes, and onion up to a day in advance and store them separately from the dressing. Mix everything together an hour or two before serving so the pecans stay crunchy and the salad doesn’t get too soggy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 10-14 g
• Fat: 60-70 g
• Carbohydrates: 90-105 g

Ingredients

For the dressing:

• 3/4 cup mayonnaise
• 2 tbsp balsamic vinegar
• 1 1/2 tbsp sugar
• 1/4 teaspoon salt

For the salad:

• 1 lb broccoli (cut into 1-inch florets)
• 2 cups grapes (halved lengthwise)
• 1/3 cup red onion
• 3/4 cup pecans

Step 1: Prepare the Mise en Place

• 1 lb broccoli
• 2 cups grapes
• 1/3 cup red onion
• 3/4 cup pecans

Cut the broccoli into 1-inch florets, halve the grapes lengthwise, and finely dice the red onion.

Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly browned.

This brings out their natural oils and deepens their flavor.

Set the pecans aside to cool slightly before chopping them into bite-sized pieces.

Step 2: Build the Dressing

• 3/4 cup mayonnaise
• 2 tbsp balsamic vinegar
• 1 1/2 tbsp sugar
• 1/4 teaspoon salt

In a large mixing bowl, whisk together the mayonnaise, balsamic vinegar, sugar, and salt until smooth and fully combined.

I like to add the salt to the vinegar first and let it dissolve slightly before mixing with the mayo—this helps distribute the salt evenly and prevents any grainy texture in the dressing.

Step 3: Combine and Coat

• dressing from Step 2
• broccoli florets from Step 1
• grapes from Step 1
• red onion from Step 1

Add the prepared broccoli florets, halved grapes, and diced red onion to the dressing.

Using a spatula or wooden spoon, gently fold the vegetables into the dressing, making sure all the pieces are evenly coated.

Work deliberately to avoid breaking the grapes or broccoli florets.

Step 4: Finish and Chill

• toasted pecans from Step 1
• combined salad from Step 3

Fold in the toasted pecans from Step 1 just before serving.

I add the pecans at the last moment rather than earlier because they can absorb moisture from the dressing and lose their crispy texture.

Transfer the salad to a serving bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Easy Broccoli Salad with Grapes

Delicious Easy Broccoli Salad with Grapes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 6 servings

Calories: 1025

Ingredients Method

Ingredients

  

For the dressing

• 3/4 cup mayonnaise
• 2 tbsp balsamic vinegar
• 1 1/2 tbsp sugar
• 1/4 teaspoon salt

For the salad

• 1 lb broccoli (cut into 1-inch florets)
• 2 cups grapes (halved lengthwise)
• 1/3 cup red onion
• 3/4 cup pecans

Method

 

1. Cut the broccoli into 1-inch florets, halve the grapes lengthwise, and finely dice the red onion. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly browned. This brings out their natural oils and deepens their flavor. Set the pecans aside to cool slightly before chopping them into bite-sized pieces.
2. In a large mixing bowl, whisk together the mayonnaise, balsamic vinegar, sugar, and salt until smooth and fully combined. I like to add the salt to the vinegar first and let it dissolve slightly before mixing with the mayo—this helps distribute the salt evenly and prevents any grainy texture in the dressing.
3. Add the prepared broccoli florets, halved grapes, and diced red onion to the dressing. Using a spatula or wooden spoon, gently fold the vegetables into the dressing, making sure all the pieces are evenly coated. Work deliberately to avoid breaking the grapes or broccoli florets.
4. Fold in the toasted pecans from Step 1 just before serving. I add the pecans at the last moment rather than earlier because they can absorb moisture from the dressing and lose their crispy texture. Transfer the salad to a serving bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.