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! 

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So I made a variation of this salad almost 2 years ago, but this is by FAR soo much better!  I found this recipe in an older issue of Southern Living over the weekend and made it for our tailgate on Sunday.  Ohh my gawd was it delicious, but I did make a few tweaks though to the original recipe.  Instead of using an entire cup of mayo I chose to use only a half cup of mayo and substitute the rest with a half cup of non-fat plain yogurt.

Best. Decision. Ever.

Throw together some fresh broccoli, red grapes, turkey bacon and chopped pecans and you’ve got the perfect pasta salad for any occasion!  This was specifically perfect for tailgating since it tastes best after being chilled not to mention its incredibly filling and has something for everyone!

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So in other news, my poor sweet grandma was back in the hospital last week which is why I’ve been pretty absent.  She’s finally back home now, but I’m planning on staying with her for awhile until she gets back on her feet.  It’s so hard seeing someone you love so much grow older and older.  She’s one of the strongest women I know though and I sure love her for it.Anyway, hope you like this pasta salad!  It mixes my favorite flavors of summer with some great tastes of Fall all into one dish that I’m sure everyone will love.

5 from 4 votes

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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
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Ingredients 

  • 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
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Instructions 

  • 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.
  • 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.
  • Cover and chill for up to 3 hours. Stir in bacon and toasted pecans just before serving, enjoy!

Nutrition

Serving: 11/4 cup | Calories: 244kcal | Carbohydrates: 41.2g | Protein: 7g | Fat: 5.5g | Fiber: 4.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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64 Comments

  1. Becca White says:

    So delish! Thanks so much for this recipe, Kelly! 🙂

    xoxo,
    B

    Reply
  2. Sisterhall01 says:

    I just finished making a quadruple batch of this yummy & healthy salad for my Grandson’s graduation open house today. I’m grateful for the additional comments made by others. This helped me to not be too cautious about improving and tweeking this great recipe.

    Reply
  3. Lauren says:

    I made this and instead of pasta used quinoa (can’t eat pasta and hate GF pasta!) but it was still yummy!

    Reply
  4. Carly Michelle says:

    This was a hit in our house! Easy to put together and makes great left overs.

    Reply
  5. Christy Ossowski says:

    I made this with a few alterations..i added peas and julienned carrots . I didnt have red wine vinegar but i had apple cider vinegar. Green grapes instead of red. Came out delicious. You can easily adapt with ingredients you might already have. Thank you for the recipe!

    Reply
  6. Anonymous says:

    Delicious! However, i followed the recipe exactly and ended up with far too much dressing…for my personal taste anyway. Next time, i will half the dressing or add more broccoli. Thanks for the recipe!

    Reply
  7. Stacy says:

    Perfect for a hot night like tonight! It was really good, even without the pecans which I burned and the bacon I forgot 🙂

    Reply
  8. Unknown says:

    Kelly!! Love this salad. I have made 2ice so far. I put a cup over a bed of shredded lettuce for lunch and Yummy!!

    I use 1-2 packets of truvia in place of the sugar.

    Per MFP only 33 healthy carbs. I feel this is a great part of a healthy eating lifestyle and love it. Thanks for sharing!!! 🙂

    Reply
  9. Unknown says:

    KELLY!!!

    I LOVE this blog. I have made this salad twice and LOVE it. I replace sugar with 1-2 packets of truvia and taste great. A cup goes great on a bed of shredded romaine lettuce for lunch mixed up.

    Per MFP only 33 carbs and those are healthy carbs Miss Debbie. You must be on low carb diet instead of healthy eating for life. WWFY

    Thanks for sharing Kelly!!! This is my go to site for healthy food ideas. 🙂

    Reply
  10. Lucie says:

    This looks yummy. Definitely trying this one.
    Nice blog by the way !

    Reply