Crunchy Broccoli Salad with White Balsamic Citrus Dressing

This is the broccoli salad people go back for. It’s crisp, sweet-tangy, a little salty, and totally make-ahead friendly—perfect for weeknights, cookouts, and holiday tables. Our A-Premium White Balsamic brightens the creamy dressing so every bite of broccoli, grape, pecan, and bacon pops with flavor.

Ingredients (6–8 servings)

Salad

• 4 cups broccoli florets, cut bite-size
• 2 cups red seedless grapes, halved
• 3/4 cup pecans, roughly chopped
• 1/2 cup red onion, chopped
• 3/4 cup bacon pieces
• 1/2 cup shredded mozzarella
• 1/2 cup dried cranberries

Dressing

• 1 cup mayonnaise
• 1/2 cup orange juice
• 1/4 cup sugar
• 2 Tbsp The Olive Leaf A-Premium White Balsamic
• 1 tsp Dijon mustard
• Salt & pepper, to taste

Directions

1. Make the dressing. In a bowl, whisk mayonnaise, orange juice, sugar, white balsamic, Dijon, salt, and pepper until smooth.
2. Toss the salad. In a large bowl, combine broccoli, grapes, pecans, red onion, bacon, mozzarella, and cranberries. Add dressing and toss to coat.
3. Chill. Cover and refrigerate at least 2 hours (up to 24). Toss again before serving.

Tips & Easy Swaps

• Softer broccoli: Blanch florets 60–90 seconds, then chill in an ice bath and dry well.
• Lighten it up: Use 1/2 mayo + 1/2 plain Greek yogurt.
• Nut & fruit swaps: Try almonds or sunflower seeds; sub chopped apples or dried cherries.
• Flavor twists: Swap in Honey Ginger White Balsamic or Cranberry Pear Balsamic for a seasonal spin.
• Make-ahead: Best after it rests; keeps 2–3 days refrigerated.

Why White Balsamic Works

White balsamic brings gentle acidity and fruitiness without darkening the salad, so the broccoli stays vibrant and the dressing tastes bright—not heavy.