Creamy, crunchy, and vibrant this easy broccoli salad makes a popular side dish for all your summer cookouts or outdoor picnic gatherings. Equally delicious cold or at room temperature, it only gets better as it sits and soaks up all the flavours.
Prep Time15 minutesmins
Cook Time15 minutesmins
Resting Time30 minutesmins
Total Time1 hourhr
Servings: 6
Ingredients
For The Salad
4slicesbaconI used turkey bacon
1/2cupmix of sunflower seeds, pepitas, and chopped almondstoasted
1large broccoli head, florets and stems cut into bite-size pieces(read notes for guidance)
1/3cupdiced red onion
½cupcranberriesor raisns
1/2cupSharp cheddar cheese, shredded or cubedcan also use goat cheese, feta, manchego, or any other cheese
For the Salad Dressing
1/3cupplain full-fat yogurt(a non-Greek, runnier variety is best)
1/4cupvegenaiseor mayo
2tablespoonsapple cider vinegaror white wine vinegar
2tablespoonshoneyor maple syrup
3tablespoonslemon juice
½teaspoonkosher salt
¼teaspoonground black pepper
Instructions
If using turkey bacon, preheat the oven to 425 F degrees and line a small sheet pan with parchment paper. Place the turkey bacon slices on the sheet pan and bake for 10 minutes. Flip each slice and cook until crispy, about 4-5 minutes longer. If using regular bacon, cook using your preferred method, then place on paper towels to drain. Once cooled, chop the bacon into pieces. I use a knife to chop the turkey bacon.
To toast the nuts and seeds, place a medium skillet over medium heat. Add the nuts and seeds and cook, stirring frequently until they start to smell toasty and are lightly golden on both sides, about 5 minutes. Immediately transfer to a small bowl or plate to prevent them from burning.
To make the dressing, combine the yogurt, vegenaise (or mayo), vinegar, honey, lemon juice, salt and pepper in a jar or small bow. Whisk together until well blended.
Before assembling the salad, set aside some of the bacon, nuts, and seeds to use as a garnish for the salad. Place bacon, seeds, nuts, broccoli, red onion, cranberries, and cheese in a large bowl. Drizzle with 3/4 of the dressing, tossing well to combine and adding more dressing, if needed.
Allow the flavours to meld for at least 15 minutes before serving. Alternatively, cover the bowl and refrigerate until ready to use, for up to 3 days. Sprinkle with remaining nuts and seeds just before serving.
Notes
Prepare and cut the broccoli: Slice 1-inch off the bottom of the stalk, then use a vegetable peeler, or pairing knife, to peel away the outer thick skin. Slice the stalk into 1/2-inch rounds then chop the rounds into smaller pieces. Next, to cut really tiny florets, without losing all the little green buds, avoid cutting through the top of the broccoli floret. Use the tip of a small knife to cut through the stem part only. Then, using your hands, pull the floret apart. Note: Feel free to use only the florets for this recipe and discard the stalks. Steamed or blanched broccoli: If you do steam, or blanch the broccoli, make sure you only do this for about 1 minute, then transfer to an ice bath to prevent it from cooking any further. You really can't skip the ice bath or the broccoli will lose all it's crunch which is the beauty of this salad.To Store: This salad is great for making ahead. Store in an airtight container in the fridge for up to 4 days.