This Broccoli Grape Harvest Salad combines crisp broccoli, warm whole-wheat farfalle, juicy red grapes, red onion, and crunchy pecans, finished with a tangy Greek yogurt–based dressing for a lighter, flavorful twist on a classic pasta salad.
I first made a version of this salad a couple of years ago, and after discovering a Southern Living recipe recently I updated it again—this latest version is my favorite. To lighten the dressing while keeping it creamy and tangy, I replaced half of the mayonnaise with plain Greek yogurt. The result keeps the richness and mouthfeel of a mayo dressing but adds protein and bright, slightly tangy notes from the yogurt.
This salad is ideal for gatherings, potlucks, or tailgates because it tastes even better after a short chill. The combination of warm pasta with cold, crisp broccoli and sweet grapes creates a satisfying contrast of textures and temperatures. Adding turkey bacon and toasted pecans provides savory crunch and smoky depth, while the red wine vinegar and a touch of sweetener balance the flavors. It’s filling, colorful, and appeals to a wide range of tastes.
On a personal note: my grandmother was recently in the hospital, and I’ve been spending more time with her as she recovers at home. Seeing a loved one age is difficult, but being with family and sharing simple, comforting meals like this salad helps. I hope you enjoy making this salad for your family and friends—the blend of summer sweetness from grapes and hearty fall flavors from pecans and bacon makes it versatile throughout the year.
Broccoli Grape Harvest Salad
This Broccoli Grape Harvest Salad is loaded with fresh broccoli, warm pasta, juicy grapes, red onion, and crunchy pecans all tossed with a delicious zesty Greek yogurt dressing.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 8
Ingredients
- 1/2 (16 oz) box whole-wheat farfalle (bow-tie) pasta
- 1 lb fresh broccoli, cut into small florets
- 1/2 cup light mayonnaise
- 1/2 cup plain Greek yogurt
- 2 packets Stevia (or 2 teaspoons sugar or other sweetener, optional)
- 1/3 cup diced red onion
- 1/3 cup red wine vinegar
- 1 tsp sea salt, or to taste
- 2 cups seedless red grapes, halved if large
- 6 cooked turkey bacon slices, crumbled (or substitute crisp cooked bacon)
- 1/4 cup chopped pecans, toasted
Instructions
- Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a shallow baking pan and toast for about 6 minutes, stirring once halfway through, until they are lightly golden and fragrant. Remove and allow to cool.
- Cook the whole-wheat farfalle according to package directions until al dente. Drain and set aside.
- While the pasta cooks, trim broccoli into small florets and dice the red onion.
- In a large bowl, whisk together the light mayonnaise, plain Greek yogurt, Stevia (or chosen sweetener), diced red onion, red wine vinegar, and sea salt until smooth and well combined.
- Add the hot cooked pasta, broccoli florets, and seedless red grapes to the dressing. Toss thoroughly so the pasta and vegetables are well coated; the warmth from the pasta will slightly soften the broccoli and help meld flavors.
- Cover the bowl and refrigerate for up to 3 hours to allow the flavors to blend and the salad to chill—this step improves the texture and taste.
- Just before serving, fold in the crumbled turkey bacon and toasted pecans. Adjust seasoning with additional salt or vinegar if needed, then serve chilled or at cool room temperature.
Nutrition (approximate)
Serving size: 1/4 cup | Calories: 244 kcal | Carbohydrates: 41.2 g | Protein: 7 g | Fat: 5.5 g | Fiber: 4.2 g
Nutrition information is automatically calculated and should be used as an estimate only.