Broccoli Cranberry Salad without Mayo
Sweet cranberries, salty bacon, crunchy broccoli and pecans, and a bit of creamy cheese are combined with a honey mustard vinaigrette to make this awesomely flavorful and texture-filled broccoli salad.
Servings: 6
Ingredients
- 6 slices bacon about 6 ounces
- 1½ pound broccoli about 6 cups of very small florets and very thin matchsticks
- ⅓ cup red onion very finely chopped
- ½ cup dried cranberries
- ¼ cup chopped pecans
- ½ cup shredded cheddar cheese OPTIONAL
Honey Dijon Vinaigrette
- ½ cup olive oil
- ¼ cup white balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons coarse Dijon mustard
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
Instructions
- Cook the bacon however you like and transfer it to a paper towel to absorb some oil while it cools. (I recommend cooking bacon in the oven.) While the bacon is cooking, combine the broccoli, red onion, cranberries, and pecans in a mixing bowl.
- In a small bowl or glass measuring cup, whisk together the oil, vinegar, honey, mustard, salt, and pepper. Taste and adjust as desired.
- Chop the bacon and add it to the bowl. Pour about half of the dressing over the salad and toss well to coat. Add more dressing, as desired.
- Refrigerate for a couple of hours before serving to allow the flavors to mingle. This will keep nicely for 2 days. Stir before serving. Add cheese before serving, if desired, and stir again to mix throughout.
Video
Nutrition
Calories: 352kcal | Carbohydrates: 28g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 10mg | Sodium: 201mg | Potassium: 420mg | Fiber: 4g | Sugar: 20g | Vitamin A: 804IU | Vitamin C: 102mg | Calcium: 130mg | Iron: 1mg