Name: BROCCOLI BACON SALAD
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb broccoli, finely chopped; 6 bacon slices, cooked until crisp & chopped; 1/2 cup dried cranberries; 1/2 cup chopped toasted cashews; 1/2 cup diced red onion; 1/4 cup toasted pepitas ((pumpkin seeds)); 1/4 cup toasted sunflower seed kernels; 1/2 cup olive oil; 1/4 cup apple cider vinegar; 3 tablespoons yellow (or Dijon mustard); 3 tablespoons honey (or pure maple syrup); 1 small shallot, diced; Pinch sea salt & freshly ground pepper

I can’t stop making this This Broccoli Bacon Salad. It’s easy to throw together & even better the next day, which is unusual for a dressed salad. This is a salad you’ll be making on repeat regardless of the season. Lots of good-for-you nuts & seeds, bacon & dried cranberries tossed in a honey mustard vinaigrette.

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Broccoli Bacon Salad is great example of how nourishing food doesn’t have to be complicated or expensive. Don’t be tempted to cook the broccoli first, it needs to be raw and cut-up finely for the salad. It’s delicious served with anything grilled or roasted. Even on its own. Also delish added to a lunch wrap. Check out more summery salads here. Until next time, toodles, L xo

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BROCCOLI BACON SALAD

Easy to throw together & even better the next day, this is a salad you’ll be making on repeat regardless of the season. This salad is chocked full of good-for-you nuts & seeds, bacon & dried cranberries all tossed together in a honey mustard vinaigrette.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Salad

Keyword: broccoli salad

Servings:

Calories: 470kcal

Author: Lovoni

Ingredients

US Customary – Metric

1 lb broccoli, finely chopped about 7 cups (I also finely chop the stems & add those too, not included in the measurement but no sense wasting them)
6 bacon slices, cooked until crisp & chopped
1/2 cup dried cranberries
1/2 cup chopped toasted cashews
1/2 cup diced red onion
1/4 cup toasted pepitas (pumpkin seeds)
1/4 cup toasted sunflower seed kernels

HONEY MUSTARD VINAIGRETTE

1/2 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons yellow or Dijon mustard
3 tablespoons honey or pure maple syrup
1 small shallot, diced
Pinch sea salt & freshly ground pepper

Instructions

To make the vinaigrette:

In a 2-cup jar, add all ingredients & shake until well combined.
Combine all the salad ingredients in a large bowl; toss to combine. Add the vinaigrette & toss until everything is coated. Cover & chill at least 30 minutes before serving – make sure to give the salad a good toss just before serving. Will keep for 3 days in a sealed container in the fridge. Serves 6.

Nutrition