Raw Broccoli, Dried Cranberry & Bacon Salad
Raw Broccoli, Dried Cranberry & Bacon Salad
This salad is the best! You can make it the day before (with the dressing added) and it’s still amazing the next day.Super easy to put together and so textural and full of flavour. Save this recipe for when you’re in need of an easy, fuss-free and delicious salad!
Ingredients
- 1 cup pumpkin seeds or sunflower seeds
- 1 cup almonds flaked or slivered
- 7 bacon rashers or shortcut bacon
- 500 g broccoli finely chopped
- 1 red onion small, finely diced
- 1/2 cup dried cranberries chopped
Dressing
- 1/2 cup mayonnaise
- 2/3 cup greek yoghurt or natural yoghurt
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
Instructions
- Preheat the oven to 180°C. Line two trays with baking paper.
- Scatter the pumpkin seeds and almonds on one of the trays and roast for 10–15 minutes, until just coloured. Remove and set aside to cool.
- Place the bacon rashers on the second tray and bake for about 20 minutes, until crispy. Remove, cool and roughly chop.
- For the dressing: Combine all the ingredients in a small bowl.
- Place the broccoli, red onion, dried cranberries, bacon and pumpkin seeds in a large bowl. Toss gently to combine.
- Add the dressing and combine. Stir through the roasted almonds just before serving.
Nutrition
Calories: 515kcalCarbohydrates: 24gProtein: 17gFat: 42gSaturated Fat: 8gPolyunsaturated Fat: 15gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 26mgSodium: 741mgPotassium: 652mgFiber: 7gSugar: 12gVitamin A: 548IUVitamin C: 76mgCalcium: 144mgIron: 3mg
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