Recipe: Broccoli and Grape Salad

Broccoli and grape salad – full of texture and it fills you up, too. Oh, and it tastes pretty good!

This salad is a great addition to your Thanksgiving meal coming up this Thursday (if you’re American) or, if you Canadian, then it makes a great hearty lunch in mid November. The broccoli holds up nicely to the dressing and stays crispy.

Let’s get started.

Ingredients

• 4 heads of broccoli (and the stems)
• cucumber
• 1 cup of grapes
• small onion
• 1/2 cup of dried cranberries
• 1/4 cup of almond slivers
• 1 tablespoon of poppy seeds
• 1/2 cup of mayo
• 2 tablespoons of apple cider vinegar and sugar

First – gather all of your ingredients. I’m using green grapes, but you could use any kind. Red would give the salad some more colour – your pick.

You’ll want to toast the almond slivers first – this will bring out their flavour and make them more nutty. In a dry pan, on medium heat, add in the almonds. Let them sit for about 45 seconds to 1 minute. Then shake the pan. Keep doing this until they start to toast. Take them off the heat when they have some colour and let them cool.

Time to chop!

Chop up the broccoli head, dice the onion, deseed the cucumber and chop, and then cut the grapes in half.

I don’t like to waste much, so for this salad I grated the broccoli stalks. It adds some nice texture and a bit more heartiness to the salad.

Time to make the dressing. Whisk the mayo, apple cider vinegar and the sugar together. Mix well and ensure there are no lumps.

Put everything together in the bowl and mix well. Ensure the poppy seeds are mix in well.

Done. Time to eat.

Such a good hearty salad. Happy Monday – have a great week and a happy Thanksgiving if you’re south of the border.

See you again soon.

Recipe

Print Recipe

Broccoli and Grape Salad

Author: Ali

Servings: 6

Broccoli and grape salad – full of texture and it fills you up, too. Oh, and it tastes pretty good!

This salad is a great addition to your Thanksgiving meal coming up this Thursday (if you’re American) or, if you Canadian, then it makes a great hearty lunch in mid November. The broccoli holds up nicely to the dressing and stays crispy.

Prep Time10 minutes minutes

Cook Time5 minutes minutes

Total Time15 minutes minutes

CourseSalad

CuisineAmerican

Ingredients

• 4 heads of broccoli and the stems
• cucumber
• 1 cup of grapes
• small onion
• 1/2 cup of dried cranberries
• 1/4 cup of almond slivers
• 1 tablespoon of poppy seeds
• 1/2 cup of mayo
• 2 tablespoons of apple cider vinegar and sugar

Instructions

• First - gather all of your ingredients. I'm using green grapes, but you could use any kind. Red would give the salad some more colour - your pick.
• You'll want to toast the almond slivers first - this will bring out their flavour and make them more nutty. In a dry pan, on medium heat, add in the almonds. Let them sit for about 45 seconds to 1 minute. Then shake the pan. Keep doing this until they start to toast. Take them off the heat when they have some colour and let them cool.
• Time to chop! Chop up the broccoli head, dice the onion, deseed the cucumber and chop, and then cut the grapes in half.
• I don't like to waste much, so for this salad I grated the broccoli stalks. It adds some nice texture and a bit more heartiness to the salad.
• Time to make the dressing. Whisk the mayo, apple cider vinegar and the sugar together. Mix well and ensure there are no lumps.
• Put everything together in the bowl and mix well. Ensure the poppy seeds are mix in well.
• Done. Time to eat.