Description
Fresh broccoli florets mingle with crispy bacon bits, nutty pepitas, tangy dried cranberries and crunchy diced onions in this nourishing Broccoli Salad! Tossed with a lightened-up Greek yogurt dressing, it might just become your new go-to side dish.
Ingredients
Scale
- 8 cups broccoli florets
- 7 strips of bacon, diced
- 3/4 cup diced red onion
- 3/4 cup dried cranberries
- 3/4 cup pepitas
- 1/2 cup plain greek yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Instructions
- Heat a pan to medium-high heat.
- Add the bacon to the pan and cook for 5-7 minutes, or until they are crispy. Place cooked bacon on a paper towel lined plate to dry and let some of the grease fall off.
- In a small bowl, add greek yogurt, stone ground mustard, honey, and apple cider vinegar. Whisk until combined. Set aside.
- To a large bowl add broccoli florets, bacon, red onion, cranberries, pepitas and dressing. Gently toss ingredients until they are mixed together and the broccoli is coated with dressing.
- Serve.
Notes
- Makes 8-10 servings.
- To Store: Keep leftover salad in an airtight container in the fridge for up to 3 days.
- To Freeze: Plan to make/add dressing after salad thaws. I also recommend blanching the broccoli in this case as it’ll hold up better in the freezer. Place combined salad ingredients onto a baking sheet, cover loosely with parchment paper and flash-freeze for about an hour, or until veggies are solid. Once frozen, transfer salad to a freezer-safe container and freeze for up to 4 months. Thaw in the fridge overnight before adding dressing and serving.
Nutrition
- Serving Size: 3/4 cup
- Calories: 137
- Sugar: 12 g
- Sodium: 157 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 7 mg
