Broccoli Salad with Cranberries
This flavourful broccoli salad is such a great salad to add to grilled meats, roasts and compliments a turkey dinner perfectly!
Servings: 4
Calories: 361kcal
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
Calories: 361kcal | Carbohydrates: 15g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 511mg | Potassium: 210mg | Fiber: 2g | Sugar: 9g | Vitamin A: 76IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg