Broccoli Bacon Salad
A crisp and creamy broccoli bacon salad made with fresh broccoli, crispy bacon, cranberries, and a tangy homemade dressing, perfect for make-ahead sides and summer gatherings.
Equipment
- Measuring cups and spoons
- Cutting board and knife
- mixing bowl
- Skillet or parchment lined baking sheet (to cook the bacon in)
Ingredients
- 6 cups broccoli florets
- ⅓ cup red onion, finely diced
- ½ cup dried cranberries
- ⅓ cup roasted and salted pumpkin seeds Can substitute with sunflower seeds
- 8 slices of bacon, cooked and diced
For the dressing
- ½ cup full fat mayo I recommend a good quality or Japanese style mayonnaise
- ¼ cup sour cream
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon white granulated sugar
- 1 tablespoon Dijon mustard
- salt & pepper to taste
Instructions
- Cook the bacon until crispy. You can do this in a skillet over medium heat or bake it on a parchment-lined baking sheet at 400°F for about 15–20 minutes. Let it cool slightly, then dice. Set aside.
- In a small bowl, whisk together the mayonnaise, sour cream, white wine vinegar, lemon juice, sugar, and Dijon mustard until smooth. Season with a pinch of salt and pepper to taste.
- In a large mixing bowl, add the broccoli florets, diced red onion, dried cranberries, chopped bacon, and pumpkin seeds. Pour the dressing over the top and toss until everything is evenly coated. Serve immediately or chill until ready to serve. Enjoy!
Nutrition
Calories: 286kcalCarbohydrates: 15gProtein: 7gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 25mgSodium: 293mgPotassium: 329mgFiber: 3gSugar: 9gVitamin A: 489IUVitamin C: 62mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!