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Servings:

Broccoli Salad

Dopamine triggering goodness. Bacon, cranberries, red onion, creamy dressing, and of course – crunchy, vitamin K-rich broccoli.

Total Time

25min

5.0

6 Ratings

Author: Fork vs Spoon

Servings:

Ingredients

•

2 heads

Broccoli

•

8 oz

Bacon

•

2/3 cup

Dried Cranberries

•

1/2 cup

Walnuts

or Pecans or Almonds

•

1/2

Small Red Onion

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1/2 cup

Buttermilk

•

1/3 cup

Mayonnaise

•

2 Tbsp

Apple Cider Vinegar

•

1 Tbsp

Granulated Sugar

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Dice the Red Onion (1/2) . Remove the stems from the Broccoli (2 heads) and chop the florets into bite-sized pieces.

Place a large skillet over medium heat and cook Bacon (8 oz) until brown and crispy.

Spread Walnuts (1/2 cup) 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.

Remove the walnuts from the oven and let cool, then roughly chop and set aside.

Place cooked bacon on a paper towel-lined plate. Let cool and then roughly chop.

In a large bowl, combine bite-sized broccoli florets, bacon, Dried Cranberries (2/3 cup) , roasted walnuts, and diced red onion. Toss to combine. Season with Salt (to taste) and Ground Black Pepper (to taste) .

In a large measuring cup or bowl, combine the Buttermilk (1/2 cup) , Mayonnaise (1/3 cup) , Apple Cider Vinegar (2 Tbsp) , Granulated Sugar (1 Tbsp) , 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.

Pour over salad and toss to combine. Taste and add Salt (to taste) and Ground Black Pepper (to taste) if needed.

10.

Place in refrigerator to chill. Serve cold.

Nutrition Per Serving

CALORIES

401

FAT

31.8 g

PROTEIN

9.9 g

CARBS

22.4 g