broccoli bacon & cranberry salad

Broccoli, Bacon & Cranberry Salad is broccoli salad elevated. The broccoli salads that I’ve seen since moving to North America have been pieces of too-large florets doused in a thick mayonnaise dressing. For these reasons I’ve always bypassed it. Until now. This throw together chop salad is simple to make, & it’s completely make-ahead. In fact, it’s better if made an hour or two ahead of serving or even the day before& has a perfectly balanced honey mustard vinaigrette to anoint the ingredients. This is a salad you’ll be making on repeat regardless of the season. Chocked full of good-for-you nuts & seeds, bacon adds a salty smokiness, the nuts & seeds crunch & texture & the cranberries a sweet chewiness. It’s a perfect blend of textures & flavors coming together in a humble salad. .

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Broccoli, Bacon & Cranberry Salad

This throw together chop salad is It’s a perfect blend of textures & flavors coming together in a humble salad. And, it is completely make-ahead. In fact it’s better if made an hour or two ahead of serving or even the day before.

Prep Time10

Total Time10

Servings:

Calories: 472kcal

1 lb broccoli heads & stems, finely chopped
6 strips thick bacon, cooked until crisp & chopped
1/2 cup dried cranberries
1/2 cup chopped toasted cashews
1/4 cup toasted pepitas seeds
1/4 cup toasted sunflower seed kernels
1/2 cup diced red onion

HONEY MUSTARD VINAIGRETTE

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

To make the vinaigrette:

In a 2-cup jar, add all ingredients, screw on a lid & 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