Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Dice the
Red Onion (1/2)
. Remove the stems from the
Broccoli (2 heads)
and chop the florets into bite-sized pieces.
Step 3
Place a large skillet over medium heat and cook
Bacon (225 g)
until brown and crispy.
Step 4
Spread
Walnuts (60 g)
evenly on a baking sheet. Place in preheated oven for about 5-8 minutes until fragrant. Keep a close eye on them so they don't burn.
Step 5
Remove the walnuts from the oven and let cool, then roughly chop and set aside.
Step 6
Place cooked bacon on a paper towel-lined plate. Let cool and then roughly chop.
Step 7
In a large bowl, combine bite-sized broccoli florets, bacon,
Dried Cranberries (80 g)
, roasted walnuts, and diced red onion. Toss to combine. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
In a large measuring cup or bowl, combine the
Buttermilk (120 mL)
,
Mayonnaise (75 g)
,
Apple Cider Vinegar (30 mL)
,
Granulated Sugar (10 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Whisk to combine. If you want a thicker dressing, add more mayonnaise. Taste to see if the dressing needs more sugar and/or red onion.
Step 9
Pour over salad and toss to combine. Taste and add
Salt (to taste)
and
Ground Black Pepper (to taste)
if needed.
Step 10
Place in refrigerator to chill. Serve cold.
