Broccoli Grape Salad with Bacon and Pine Nuts Recipe
A refreshing and crunchy broccoli grape salad featuring crispy bacon, toasted pine nuts, and a tangy lemon-mayo dressing. This salad combines sweet grapes, crisp cucumber, and savory bacon for a perfect balance of flavors and textures, making it an ideal side dish for any meal or picnic.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Salad Ingredients:
- 6 oz bacon, chopped, browned
- 1/4 cup pine nuts, toasted (or sunflower seeds)
- 1 lb broccoli crowns (2 medium heads), cut into small florets
- 1/2 English cucumber, sliced
- 1 1/2 cups red seedless grapes, halved
- 1/4 cup red onion, finely chopped
Dressing Ingredients:
- 1/2 cup mayonnaise
- 2 Tbsp lemon juice, or to taste
- 1 Tbsp granulated sugar
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- Cook the bacon: Brown the chopped bacon in a skillet over medium heat until crisp. Use a slotted spoon to remove the bacon and set it aside on a plate lined with paper towels to drain excess fat.
- Toast pine nuts: In a separate dry skillet, toast the pine nuts over medium heat for about 3 minutes, tossing frequently until they turn golden brown and release a fragrant aroma. Transfer toasted pine nuts to a plate and let cool.
- Prepare the salad base: In a medium bowl, combine the small broccoli florets, sliced cucumber, halved grapes, finely chopped red onion, browned bacon, and toasted pine nuts. Toss gently to mix.
- Make the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, granulated sugar, salt, and black pepper until smooth and well combined. Adjust lemon juice and seasoning to taste.
- Assemble the salad: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated with the dressing. Serve immediately or refrigerate for up to a few hours before serving to allow flavors to meld.
Notes
- For a nut-free version, substitute pine nuts with toasted sunflower seeds.
- Use seedless grapes to avoid seeds in every bite and make eating easier.
- Adjust lemon juice and sugar in the dressing to taste for desired tanginess and sweetness.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Ensure broccoli florets are cut small to blend well with other ingredients.
