Description
A refreshing and vibrant Grape Broccoli Salad combining tender thinly sliced broccoli, sweet green grapes, plumped golden raisins, and peppery watercress, all tossed in a tangy Greek yogurt mustard dressing and garnished with toasted pine nuts for a delightful crunch. Perfect for a light lunch or a colorful side dish.
Ingredients
Raisins
- ½ cup golden raisins
- 2 teaspoons water
Pine Nuts
- 1 teaspoon butter
- ⅓ cup pine nuts
- ½ teaspoon fine sea salt
Dressing
- ½ cup Greek yogurt
- 1½ tablespoons Dijon mustard
- 1 tablespoon grainy mustard
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 3 tablespoons whole milk
- Pinch of kosher salt
Salad
- 1 very fresh head of broccoli (12 ounces, cut into large florets, stem peeled and reserved)
- 1 cup seedless green grapes, halved
- 2 ounces small watercress sprigs or pea shoots (or substitute baby arugula, baby spinach, or mâche)
Instructions
- Plump the Raisins: Combine the golden raisins and water in a small microwave-safe dish. Cover tightly with plastic wrap and microwave on high for 1 minute. Set aside to cool, allowing the raisins to soften and become plump.
- Toast the Pine Nuts: Melt the butter in a small skillet over medium-low heat. Add the pine nuts and salt, cooking while stirring occasionally until the pine nuts are golden, about 5 to 7 minutes. Remove from heat and set aside to cool.
- Prepare the Dressing: In a small bowl, whisk together Greek yogurt, Dijon mustard, grainy mustard, honey, white wine vinegar, whole milk, and a pinch of kosher salt until smooth and well combined. Set aside for flavors to meld.
- Slice the Broccoli: Using a mandolin, sharp knife, or the slicing blade of a food processor, thinly slice the broccoli florets and peeled stems into delicate, bite-sized pieces to create a tender texture for the salad.
- Assemble the Salad: Arrange the thinly sliced broccoli on a serving platter. Top evenly with halved green grapes, plumped golden raisins, and watercress or your choice of tender greens. Drizzle the prepared dressing over the salad or serve it on the side. Garnish with the toasted pine nuts just before serving.
Notes
- For best results, use very fresh broccoli to ensure crispness and vibrant color.
- If you don’t have a mandolin or food processor, a very sharp knife works, but be careful to slice thinly and evenly.
- Substitute watercress with baby arugula, baby spinach, or mâche based on preference or availability.
- To make the salad ahead, prepare all components but keep dressing separate and add just before serving to maintain freshness.
- Use whole milk for a creamier dressing; low-fat milk can be substituted but will change texture slightly.
- For a nut-free version, omit pine nuts or substitute with toasted sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American