Description
A vibrant and refreshing Broccoli Pineapple Salad combining crunchy broccoli florets with sweet pineapple, juicy grapes, sharp cheddar cheese, and crunchy pecans, all tossed in a creamy mayonnaise and apple cider vinegar dressing. Perfect for a quick, healthy side dish or a light lunch.
Ingredients
Scale
Salad Ingredients
- 6 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- ½ medium red onion, chopped
- 1 cup red seedless grapes, halved
- ½ cup diced fresh pineapple
- ¼ cup chopped pecans
- 3 slices cooked bacon, chopped
Dressing
- 1 cup mayonnaise or Greek yogurt
- 2 Tbsp apple cider vinegar
- 1 Tbsp sugar
Instructions
- Prepare the Salad Ingredients: In a large mixing bowl, combine fresh broccoli florets, shredded cheddar cheese, chopped red onion, halved grapes, diced pineapple, chopped pecans, and cooked chopped bacon evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, and sugar until smooth and well incorporated, creating a creamy dressing with a slight tang and sweetness.
- Toss the Salad: Pour the dressing over the combined salad ingredients. Gently toss the mixture to ensure all components are evenly coated with the dressing, allowing the flavors to meld.
- Serve: Serve immediately as a refreshing side dish or chill in the refrigerator for about 15-30 minutes to enhance flavors before serving.
Notes
- You can substitute Greek yogurt for mayonnaise to reduce fat and add protein.
- For a nut-free version, omit the pecans and add sunflower seeds or omit nuts altogether.
- The salad is best served fresh but can be stored covered in the refrigerator for up to 2 days.
- Adding the dressing just before serving prevents the broccoli from becoming soggy.
- Bacon can be omitted or substituted with turkey bacon for a lighter option.
