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skinny broccoli salad in a ceramic bowl with green background
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4.07 from 151 votes

Broccoli Salad with Grapes Recipe

This light and crunchy broccoli salad with creamy dressing, grapes, celery, and raisins is my new favorite way to enjoy broccoli.
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: broccoli crunch salad, no-cook salad, picnic salad
Servings: 8
Author: Martha McKinnon | Simple Nourished Living

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, 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

Serving size: 1 cup
WW Points: 5
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
Possible Additions: Sliced almonds, chopped cooked bacon.

Nutrition

Serving: 1cup | Calories: 149kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 136mg | Potassium: 231mg | Fiber: 3g | Sugar: 12g | Vitamin A: 354IU | Vitamin C: 41mg | Calcium: 39mg | Iron: 1mg