Go Back

Broccoli Crunch Salad

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

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

Instructions
 

  • 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.
  • While oven is preheating, prep veggies. Chop broccoli florets into bite size pieces and cut snap peas into ½" pieces. Dice onion and apple.
  • Place bacon in preheated oven and bake for 15 minutes, until cooked through and starting to crisp.
  • While bacon is cooking, add veggies and apples to large bowl and toss together.
  • In a small bowl, whisk together vinaigrette ingredients until fully emulsified.
  • Pour vinaigrette over the veggies and toss to combine.
  • Remove bacon from the oven and allow to cool. Then roughly chop into ½" pieces.
  • Add bacon pieces, pepitas and cranberries to salad and toss to combine.
  • Refrigerate until ready to serve! Keeps in fridge for 3-5 days.