Broccoli Grape Harvest Salad

By á-2825

This delicious harvest salad has it all! You can also make this ahead of time so it's great if you are planning for an elaborate meal or party.

Ingredients

• 1/2 (16-ounce) box whole wheat farfalle pasta
• 1 pound fresh broccoli
• 1/2 cup light mayonnaise
• 1/2 cup non-fat plain yogurt
• 1/3 cup sugar
• 1/3 cup red onion, diced
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 2 cups seedless red grapes
• 6 cooked turkey bacon slices, crumbled
• 1/4 cup pecans, chopped

Preparation

Step 1

Preheat oven to 350°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 mayonnaise, yogurt, sugar, 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!