Broccoli Grape Harvest Salad Recipe

Spring has finally sprung and that inspires any chef or chef-to-be to experience with Salad’s! We found this lovely recipe that we are surely going to try this spring!

Broccoli-Grape-Harvest-SaladRecipe & Photo Credit: Eat Yourself
Yield: 8 servings
  • 1/2 (16 oz) box whole wheat farfalle (bow-tie) pasta
  • 1 lb. fresh broccoli
  • 1/2 cup light mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 packets Stevia
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 tsp. sea salt
  • 2 cups seedless red grapes
  • 6 cooked turkey bacon slices, crumbled
  • 1/4 cup chopped pecans


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

Nutritional Information

Serving Size: 1 1/4 cup • Calories: 244 • Fat: 5.5 g • Carbs: 41.2 g • Fiber: 4.2 g • Protein: 7 g • WW Points+: 6 pts

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