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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.
SUBLIME MERCI
I blanched the broccoli as other suggested & will probably blanch it a little longer next time, too. I also need to make the flowerettes smaller, too. It does make a lot but I was preparing for a family birthday meal & wanted to have enough. I ended up having left-overs for 2 days after the party so next time I’ll halve the recipe I think. It was very good and I will be making this salad recipe again.
Love this salad! Great for special occasions because it’s so pretty and crunchy!
Hi you said to use raisins but recipe card and pictures are craisings.
We LOVE this! The ingredients are perfect. I do quickly blanche the broccoli to make it easier on the tummy. My grown kids and their families love this, too, at get togethers.
It would be nice if a person could reduce the number of servings in your recipes, instead of having to manually calculate the ingredients. I’m single and having 8 servings, I would be eating it for a long time.
You can adjust the servings in the recipe card. To the right of the servings box is an arrow where you can adjust up and down. ~Martha
I think this is delicious and good the second day. I made a couple of changes to reduce the calories/points. I took out the cranberries, seeds, and sugar. I used 2 T. Raisins and 2 packets sweetener. Blanching the broccoli worked better for our tastes.
When I am finished with WW, I will use the recipe as written.
Thank you!
I’m a big fan!! My family raves over your healthy recipes!
I meant to give this recipe 4 stars!! Don’t know how I messed that up!
This was the first recipe I tried after starting on WW a few days earlier. It is definitely a keeper. Have been trying various recipes and haven’t found one that wasn’t easy and delicious. Thank you, Martha
De,icious. I par boil broccoli for two minutes and rinse on cold water. It brightens the green color and removes the raw taste some people find distasteful. This salad is a hit every time I make it.
Hi Barbara, love the idea of parboiling the broccoli to remove the raw taste. Thanks for sharing! ~Martha