This crunchy broccoli salad recipe is packed with crunchy bits of bacon, grapes, almonds and raisins. We lightened it up by swapping half the mayonnaise with greek yogurt and swapping the white sugar for honey. It also holds well for days making it the perfect make ahead side dish!
My mother in law has been making this delicious salad for as long as I have been a part of their family. I remember being totally skeptical of whether I would like it when I first saw the combination (I know we have talked about my previous aversion to all things covered in mayonnaise like 5 billion times) but it totally works! Sweet, salty, chewy, tangy, crunchy…I don’t mean to be rude but mmmmm. Mmm Mmm Mmm.
She started blanching the broccoli a few years back after she read an article about why consuming broccoli or cauliflower raw is super bad for you. I have no idea if that is true or not but I kind of became ridiculously obsessed with this salad after she started doing that.
Blanching the broccoli softens it just enough that it’s pleasantly chewy instead of the gnawing on bark chips sensation I have when I just keep chewing mouthful after mouthful of broccoli. Bonus? It totally in some magic way makes it absorb some of the delicious dressing better. Yum.
Blanching is totally easy, just heat up a teapot full of water and pour it over the chopped broccoli in a strainer in the sink. It’s amazing to watch it turn from this darker kind of drab green to th vibrant happy dance around in fields of green kind of green. There you go Benjamin Moore there’s your next paint color name.
You can also use chopped up cashews in this salad which I really love too! But my slacker grocery store didn’t have one single bag of cashews which was unfair. Buy cashews if you can because….the cashew is a neglected nut and needs more love. And yes I realize what just happened there…but it’s true. Poor cashews.
Oh! And my favorite (is that even possible?) part of this crunchy broccoli salad is that it holds really well in the fridge if you want to prep it ahead of time. Truthfully the reason I really love this part is that I hog all the leftovers for breakfast and they are perfection. I’m weird, it’s okay I get it.
- 1-2 heads of broccoli, cut into bite sized pieces
- 1 cup diced red or white onion
- 1 cup diced celery
- 1 cup grapes
- 5 slices cooked bacon (cooled down and you said
- 1 small package almond/cashew pieces or sliced
- 1 Cup white raisins (optional)
- ½ cup mayonnaise
- ½ cup greek yogurt
- 2-3 tablespoons honey
- 2-3 tablespoons balsamic vinegar
- Blanch broccoli by placing all prepped pieces in a strainer, the pour a tea kettle full of hot water over them. They should change color but not become limp. Strain excess water.
- Toss broccoli, onion, celery and grapes with dressing.
- Top with bacon, raisins and as many nuts as desired.