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I used to think broccoli salads weren’t for me—too often they’re loaded with heavy dressing and bacon.
But this healthy broccoli salad with grapes completely changed my mind.
Made with crisp broccoli, juicy grapes, celery, dried cranberries, and sunflower seeds tossed in a lightened-up creamy dressing, this salad is fresh, crunchy, and full of flavor without feeling heavy.
It’s WW-friendly, easy to make, and perfect as a summer side dish or make-ahead salad for busy weeks.
If you enjoy healthy salads, you might also like my new Cottage Cheese Blueberries Spinach Salad — a sweet and savory mix that’s light, satisfying, and perfect for summer.
Why I Love This Broccoli Salad
- Lightened-up version of a classic (no heavy, greasy dressing)
- Perfect balance of crunchy, sweet, and creamy
- WW-friendly and lower in calories
- Great for meal prep—tastes even better after chilling
- Easy to customize with what you have on hand
Ingredients
- Broccoli florets – Fresh, cut into small bite-size pieces for the perfect crunchy base (lightly blanch if you prefer softer texture)
- Seedless grapes – Red for sweetness and color; green or a mix both work well
- Celery – Adds fresh crunch and balances the sweetness
- Dried cranberries – Tart and chewy; substitute raisins or dried cherries if needed
- Sunflower seeds – Salty, nutty crunch; sliced almonds or pumpkin seeds are great alternatives
For the Dressing:
- Light mayonnaise – Keeps the dressing creamy while staying lighter
- Plain fat-free Greek yogurt – Adds protein and tang with fewer calories
- Sugar – Balances the acidity (or use honey/substitute)
- White vinegar – Adds brightness; apple cider vinegar works too
Substitutions and Variations
- Add chopped pecans or almonds for a richer crunch
- Mix red and green grapes for extra color and flavor
- Stir in a little shredded cheddar or crispy bacon for a more traditional version
- Swap some or all of the mayo for additional Greek yogurt to lighten it further
WW Points & Calories
According to my calculations each serving has:
- Calories: 149
- WW Points: 5 To see your WW Points for this recipe or track it in the WW App! (You must be logged into WW on a smartphone or tablet.)
- Old Points: 4 PointsPlus
How to Make Healthy Broccoli Salad with Grapes
Step 1: Assemble and Prep Your Ingredients
You’ll need:
- Cutting board (affiliate link)
- Small paring knife (affiliate link)
- Chef’s knife (affiliate link)
- assorted bowls (affiliate link)
4 cups small broccoli florets
1-1/2 cups sliced grapes
1 cup chopped celery
Place these ingredients in a large bowl along with 1/2 cup dried cranberries and 1/4 cup salted sunflower seeds/kernels.
Step 2: Make the Dressing
In a small bowl (affiliate link), whisk together the mayonnaise, yogurt, sugar and vinegar until well blended and creamy.
Step 3: Combine the Broccoli Salad Ingredients and Dressing
Pour the dressing over the broccoli salad mixture and toss well to combine and coat everything. Chill for at least one hour before serving to give the flavors a chance to develop.
Tips for the Best Results
- For softer broccoli, blanch for 1–2 minutes, then cool and dry ??? ???
- Chill before serving to let the flavors meld
- Dry broccoli well after rinsing to avoid watery dressing
- Adjust sweetness to taste depending on your grapes
If you’ve made this Crunchy Broccoli Grape Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Broccoli Salad with Grapes Recipe
Equipment
Ingredients
- 4 cups small broccoli florets (about 1-1/2 pounds)
- 1-1/2 cups seedless red grapes, sliced in half
- 1 cup chopped celery
- 1/2 cup dried cranberries
- 1/4 cup salted sunflower seed kernels
- 1/3 cup light mayonnaise
- 1/4 cup plain fat-free Greek yogurt
- 2 tablespoons sugar, or sweetener to taste
- 1 tablespoon white vinegar
Instructions
- In a large bowl, stir together the broccoli, grapes, celery, cranberries and sunflower seeds.
- In a small bowl (affiliate link), whisk together the mayonnaise, yogurt, sugar and vinegar until well blended and creamy.
- Pour the dressing over the broccoli mixture and toss well to combine and coat everything.
- Chill for at least one hour.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Possible Additions: Sliced almonds, chopped cooked bacon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Cooking Light
Frequently Asked Questions
Can I make broccoli salad ahead of time?
Yes! This salad actually tastes better after chilling for a few hours.
Do I need to cook the broccoli?
No, but blanching for 1–2 minutes will soften it slightly if preferred.
How long does it last in the fridge?
Up to 3 days, stored covered.
Can I make this dairy-free?
Yes—use all mayo and skip the yogurt or use a dairy-free alternative.
More WW-Friendly Salads You’ll Love
If you enjoyed this broccoli salad, here are a few more lightened-up Weight Watchers friendly recipes you might like:
- My Weight Watchers Orzo Salad with Vegetables is a light and colorful pasta salad that’s perfect for potlucks or meal prep.
- If you enjoy fresh, healthy salads, you’ll also love my new Cottage Cheese Blueberries Spinach Salad — a sweet and savory mix that’s light, satisfying, and Weight Watchers friendly.
- For a protein-rich option, I love Barefoot Contessa Mustard Chicken Salad with Broccoli and Tomatoes — simple ingredients, big flavor.
- Craving pasta? Easy Cheese Tortellini with Broccoli and Red Peppers is a quick, family-friendly dinner that’s both hearty and healthy.
- And when you’re in the mood for something sweet, my Fall Fruit Salad makes a fresh and naturally Weight Watchers friendly dessert.
I love this recipe! Question though. I used a 12 oz bag of broccoli and it measured 4 cups. Which is half of 1.5 pounds. I imagine that the volume measurement is the more accurate for the recipe. Is this correct?
Hi Julie,
Glad you love the broccoli salad recipe! Yes, volume is the more accurate measurement. The weight is meant to help folks buying broccoli stalks and crowns from the produce section where there will be some waste with peeling, etc. Hope this helps. ~Martha
It was delicious! Very filling. I like to make this when it is very hot outside so I don’t have to heat up the house cooking.
This is one of our favorite salads. I use the broccoli crowns. I omit the sunflower seeds to save points. If I don’t have grapes. I use raisins and plump them in the microwave. I’ll use 3Tbsp raisins. I only make enough to last us two meals. The dressing changes after a couple days. Delish!!!
Hi Joyce,
Thanks for letting us know. Love your adjustments to make the recipe your own! ~Martha
I have made this so many times. It is so delicious and adaptable to what is on hand in the fridge or pantry. I like substituting lemon juice for vinegar., pecans for sunflower seeds and adding some cooked leftover chicken. Yummmmm!
Hi Nancy,
I love your substitution suggestions. Thanks for taking the time to share! ~Martha
I make this salad minus the grapes, though I will probably add them from now on….also with lemon juice instead of vinegar….very little sugar….just enough to taste. I can also add chia seeds for interest, and health, and I love the idea of sliced almonds.
I cannot eat anything dairy. Can you recommend something to use instead of yogurt in the dressing?
Hi Donna,
You could use all light mayonnaise or maybe a nondairy yogurt? Hop this helps. ~Martha
Very easy to make and everyone raved about it
Thank you for sharing this recipe
Looks delicious