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 minutes mins
Total Time10 minutes mins
Servings: 6
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.
Calories: 472kcal | Carbohydrates: 32g | Protein: 9g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 213mg | Potassium: 462mg | Fiber: 4g | Sugar: 20g | Vitamin A: 483IU | Vitamin C: 69mg | Calcium: 53mg | Iron: 2mg