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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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Servings: 6
Author: Lovoni

Ingredients

  • 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 seeds
  • 1/4 cup toasted sesame 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.