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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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 6
Author: Ali

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.