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Broccoli and Grape Salad

Serves: 4


  • 3 lb Foxy Organic Broccoli, cut into 1-inch florets

  • 1/3 cup plain Greek yogurt

  • 3 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp chopped fresh basil

  • 2 tsp grainy mustard

  • 1 clove garlic, minced

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 2 cup halved seedless red grapes

  • 1/2 cup crumbled feta cheese

  • 1/3 cup diced red onion

  • 1/3 cup toasted sunflower seeds


  1. In large pot of boiling salted water, cook broccoli for 1 minute. Remove with slotted spoon or drain in colander; refresh under cold water. Pat dry with paper towel.
  2.  In serving bowl, whisk together yogurt, oil, vinegar, basil, mustard, garlic, salt and pepper; toss with broccoli. Stir in grapes, feta cheese, red onion and sunflower seeds.

Tip: Salad can be made ahead, covered and refrigerated for up to one day. Add sunflower seeds just before serving so they remain crunchy.