Broccoli Grape Harvest Salad

Jolayne Cooper


I found this on a blog called Eat Yourself Skinny, so of course I had to try it. It was actually pretty good. We liked it. You could make it vegetarian by leaving out the bacon, which my husband would prefer. He doesn't like bacon, if you can imagine that.

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20 Min


30 Min


Stove Top


8 oz
farfalle pasta (or any other shape)
1 lb
fresh broccoli
1/2 c
light mayonnaise
1/2 c
non-fat plain yogurt
1/3 c
1/3 c
diced red onion
1/3 c
red wine vinegar
1 tsp
2 c
seedless red grapes
cooked turkey bacon slices, crumbled
1/2 c
chopped pecans

Directions Step-By-Step

Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan for about 6 mintes until lightly toasted and fragrant, stirring halfway through. Then prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife. In a large bowl, whisk together mayo, yogurt, sugar, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes. Stir to coat. Cover and chill for up to 3 hours. Stir in bacon and toasted pecans just before serving, enjoy!

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #broccoli, #grapes