I know you will love this salad as much as I do! This delicious broccoli salad is loaded with textures and flavours. The fresh crunchy texture of broccoli, and the chewy sweet flavour from the cranberries, and the dressing is creamy with a hint of tartness from the apple cider vinegar.
When I first tasted this salad at a dinner party, I thought, I need to make this salad. Whether it’s summer or winter, this broccoli salad compliments most dishes. Starting with grilled meats, to a roasted meat or chicken and turkey, or simply enjoy it as a meal. Again, it is so easy to make! Your guests will want the recipe! Thank you to my dear friend Cathy. 🙂
Recipe ingredients:
Broccoli: use fresh broccoli and I try to use organic as much as possible
Bacon: choose a thicker cut butcher’s bacon is possible for a meaty texture; the standard sliced bacon can be easily substituted
Red onion: or shallots can be used for this salad; you want a mild onion flavour
Sunflower seeds: adds health benefits and texture
Cranberries: dried cranberries are sweet and is a delicious balance with the tart dressing
Dressing:
Mayo: I use a low-fat, it’s just a creamy
Apple cider vinegar: is tart and flavourful balance with the mayo
Maple syrup: my favourite to add for sweetness
Salt and pepper: to season
Broccoli Salad with Cranberries
Equipment
- small skillet
Ingredients
- 1/2 cup toasted walnuts/almonds
- 3-4 organic broccoli crowns, chopped bite-size pieces
- 4 slices butcher's smoked bacon, cooked, crumbled
- 1/4 medium red onion, finely diced (1/2 shallot)
- 1/3 cup sunflower seeds
- 1/4 cup organic dried cranberries
Dressing:
- 1/2 cup low-fat mayonnaise
- 3 tbsp organic apple cider vinegar
- 1 tbsp pure maple syrup
- salt and pepper to season
Instructions
- To toast walnuts, add about 1-2 tablespoons of butter to a skillet over medium heat, once butter is melted, add walnuts and stirring until they become fragrant for about 3-4 minutes. Set aside to cool.
- In a medium bowl, add chopped broccoli, crumbled bacon, red onion, sunflower seeds, cranberries and toasted walnuts.
- In a small bowl, whisk together, mayonnaise, vinegar and maple syrup. Season with salt and pepper. Taste and adjust recipe to your likely. Pour dressing over broccoli and combine ingredients.
- Cover and refrigerator salad until ready to serve. Prepare ahead of time, up to 2-3 hours.
Nutrition
How to make this salad:
In a medium bowl, add chopped broccoli, crumbled bacon, red onion, sunflower seeds, cranberries and toasted walnuts. In a small bowl, whisk together, mayonnaise, vinegar and maple syrup. Season with salt and pepper. Taste and adjust recipe to your likely. Pour dressing over broccoli and combine ingredients.
To toast walnuts, add about 1-2 tablespoons of butter to a skillet over medium heat, once butter is melted, add walnuts and stirring until they become fragrant for about 3-4 minutes. Set aside to cool.
Pour the dressing over salad and coat the ingredients thoroughly with the dressing. Transfer to a serving bowl, cover and refrigerate for up to 2-3 hours before serving. This allows to maximize the flavours.
Enjoy this scrumptious salad with most meats and poultry whether roasted or grilled. I have enjoyed this salad as a lunch meal, it’s so delicious on it’s own. Honestly, I have to say, it is a salad you can’t seem to get enough of, it is so good!!
