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!
Servings 6
Calories 515
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
- 0.5 cup dried cranberries chopped
Dressing
- 0.5 cup mayonnaise1 tablespoon Dijon mustard
- 0.667 cup natural or Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tsp sea salt flakes
- 1 tsp black pepper
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). 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.1 cup pumpkin seeds, 1 cup almonds
- Place the bacon rashers on the second tray and bake for about 20 minutes, until crispy. Remove, cool and roughly chop.7 bacon rashers
- For the dressing: Combine all the ingredients in a small bowl.0.5 cup mayonnaise1 tablespoon Dijon mustard, 0.667 cup natural or Greek yogurt, 1 tbsp apple cider vinegar, 1 tsp sea salt flakes, 1 tsp black pepper
- Place the broccoli, red onion, dried cranberries, bacon and pumpkin seeds in a large bowl. Toss gently to combine.500 g broccoli, 1 red onion, 0.5 cup dried cranberries, 7 bacon rashers, 1 cup pumpkin seeds
- Add the dressing and combine. Stir through the roasted almonds just before serving.1 cup almonds