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Broccoli Crunch Salad

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8
Course: Salad, Side Dish
Ingredients Method

Ingredients
  

  • 6 cups broccoli florets about 1lb
  • 1 cup snap peas
  • ½ cup red onion diced
  • 1 apple fuji, gala, or honeycrisp
  • ½ cup pepitas
  • ½ cup dried cranberries sub: raisins, currents or chopped apricots
  • 6 strips bacon
Dressing
  • ½ cup olive oil or avocado oil
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tsp salt
  • ¼ tsp pepper

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and place an oven safe wire rack on top. Place bacon on wire rack.
  2. While oven is preheating, prep veggies. Chop broccoli florets into bite size pieces and cut snap peas into ½" pieces. Dice onion and apple.
  3. Place bacon in preheated oven and bake for 15 minutes, until cooked through and starting to crisp.
  4. While bacon is cooking, add veggies and apples to large bowl and toss together.
  5. In a small bowl, whisk together vinaigrette ingredients until fully emulsified.
  6. Pour vinaigrette over the veggies and toss to combine.
  7. Remove bacon from the oven and allow to cool. Then roughly chop into ½" pieces.
  8. Add bacon pieces, pepitas and cranberries to salad and toss to combine.
  9. Refrigerate until ready to serve! Keeps in fridge for 3-5 days.