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
- 500 g broccoli washed & finely chopped
- 7 rasher bacon of shortcut, chopped
- 1 red onion small, finely diced
- 0.5 cup dried cranberries chopped
- 1 cup pepitas or sunflower seeds, toasted
- 1 cup almonds flaked or slithered , toasted
- 0.5 cup mayonnaise
- 0.667 cup greek yoghurt or natural yoghurt
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 1 tsp cracked black pepper
Instructions
- 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.7 rasher bacon
- For the dressing, combine all ingredients together and season well.0.667 cup greek yoghurt, 1 tbsp dijon mustard, 1 tbsp apple cider vinegar, 1 tsp sea salt, 1 tsp cracked black pepper
- 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.500 g broccoli, 1 red onion, 7 rasher bacon, 0.5 cup dried cranberries, 1 cup pepitas
- Add the dressing to the salad and combine. Add the toasted almonds just before serving and stir through.0.5 cup mayonnaise, 1 cup almonds