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
- 500 g broccoli washed & finely chopped
- 7 rasher bacon of shortcut, chopped
- 1 red onion small, finely diced
- 1/2 cup dried cranberries chopped
- 1 cup pepitas or sunflower seeds, toasted
- 1 cup almonds flaked or slithered , toasted
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
Method:
- 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.
- Lay out bacon pieces on a lined baking tray and bake for approx 20 mins, until crispy. Remove, cool and roughly chopped.
- For the dressing, combine all ingredients together and season well.
- 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.
- Add the dressing to the salad and combine. Add the toasted almonds just before serving and stir through.
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
Keywords
