Watercress Grape Broccoli Salad

4.50 from 2 votes

A delicious twist on the same-old, same-old broccoli salad! Perfect alongside grilled entrees, burgers or just on it's own!

Prep Time20

Cook Time8

Total Time28

Course: Salad

Cuisine: American

Servings:

Calories: 174kcal

Author: Chris Scheuer

For the raisins:
½ cup golden raisins
2 teaspoons water
For the pine nuts:
1 teaspoon butter
⅓ cup pine nuts
½ teaspoon fine sea salt
For the dressing:
½ cup Greek yogurt
1 ½ tablespoons Dijon mustard
1 tablespoon grainy mustard
1 tablespoon honey
1 tablespoon white wine vinegar
3 tablespoons milk I use whole milk
For the salad:
1 very fresh head of broccoli 12 ounces—cut into large florets, stem peeled and reserved
1 cup seedless green grapes halved
2 ounces small watercress sprigs or pea shoots baby arugula, baby spinach or mâche

1. Combine raisins and water in a small microwave-safe dish. Cover tightly with plastic wrap and microwave on high for 1 minute. Set aside to cool.
2. Melt the butter in a small skillet over medium low heat. Add the pine nuts and salt. Cook, stirring the skillet occasionally, until golden, 5-7 minutes.
3. In a small bowl, combine the yogurt with the mustard, honey, Greek yogurt, vinegar, milk and a pinch of kosher salt. Stir well, the set aside.
4. Using a mandolin, sharp knife or the slicing blade in a food processor, very thinly slice the broccoli florets and stems.
5. Arrange the broccoli on a serving platter. Top with the grapes, plumped raisins and watercress (or other greens) Drizzle with the dressing or serve dressing separately. Garnish with pine nuts and serve.