RAW BROCCOLI, DRIED CRANBERRY & BACON SALAD

This salad is THE BEST!!!! You can make it a day before (with the dressing added) and it’s still AMAZING!!!!

Super easy to put together and so textual and full of flavour. Save this recipe for when you’re in need of an easy, fuss-free and delicious salad!

Serves 6

Ingredients

• 500g of broccoli, washed & finely chopped

• 7 rashers of shortcut bacon, chopped

• 1 small red onion, finely diced

• 1/2 cup dried cranberries, chopped

• 1 cup pepitas or sunflower seeds, toasted

• 1 cup flaked or slithered almonds, toasted

Dressing

• 1/2 cup mayonnaise

• 2/3 cup natural or Greek yogurt

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 teaspoon sea salt flakes

• 1 teaspoon black pepper

Method:

1. Preheat oven to 180 degrees. Lay out the seeds and almonds on a lined baking tray. Roast for 10-15 mins, until just coloured. Remove and set aside to cool.

2. Lay out bacon pieces on a lined baking tray and bake for approx 20 mins, until crispy. Remove, cool and roughly chopped.

3. For the dressing, combine all ingredients together and season well.

4. In a large bowl, add the broccoli, red onion, bacon, dried cranberries, pepitas/sunflower seeds. Don’t add the toasted almonds yet. Toss gently to combine.

5. Add the dressing to the salad and combine. Add the toasted almonds just before serving and stir through.