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
Servings: 6
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.