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–+ servings
Broccoli Crunch Salad

Crunchy Broccoli Crunch Salad with Sweet Pecans and Bacon

Enjoy a refreshing Broccoli Crunch Salad with sweet pecans, crispy bacon, and a creamy dressing, perfect for warm days.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups broccoli, finely chopped Include florets and stems.
  • 1 cup sharp cheddar cheese, diced Substitute with dairy-free cheese for a vegan option.
  • 5 slices bacon, crumbled Opt for vegetarian bacon if preferred.
  • 1 cup dried cranberries Can use raisins or chopped dates.
  • 1/2 cup pumpkin seeds Sunflower seeds are a nut-free alternative.
For the Vinaigrette
  • 1/2 cup light mayonnaise Greek yogurt can be a healthy substitute.
  • 1/4 cup extra virgin olive oil Avocado oil works as a substitute.
  • 3 tablespoons white wine vinegar Apple cider vinegar can be an alternative.
  • 2 tablespoons honey Use maple syrup for a vegan version.
  • 1 tablespoon Dijon mustard Yellow mustard can serve as a substitution.
  • 1 teaspoon kosher salt Sea salt can also be used.
For the Candied Pecans
  • 1 cup pecans Walnuts can be a substitute.
  • 1/2 cup brown sugar Coconut sugar is a healthier option.
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowl
  • Non-stick skillet
  • whisk
  • Parchment paper

Method
 

Prepare the Vinaigrette
  1. In a mixing bowl, whisk together light mayonnaise, extra virgin olive oil, white wine vinegar, honey, Dijon mustard, kosher salt, and freshly ground pepper until smooth and creamy.
  2. Cover and refrigerate the dressing.
Make Candied Pecans
  1. In a non-stick skillet, combine brown sugar, water, and vanilla extract, stirring until dissolved.
  2. Add chopped pecans, stirring for 2-3 minutes until coated and glossy. Spread onto parchment paper to cool.
Chop the Broccoli
  1. Rinse broccoli, trim florets from the stem, and chop into bite-sized pieces.
  2. Include tender stems for extra texture.
Assemble the Salad
  1. Combine chopped broccoli, diced sharp cheddar cheese, crumbled bacon, dried cranberries, and pumpkin seeds.
  2. Drizzle chilled vinaigrette over the mixture and toss gently.
Add the Candied Pecans
  1. Sprinkle cooled candied pecans on top and fold gently into the salad.
Serve or Store
  1. Enjoy immediately or cover and chill for up to an hour.
  2. Keep candied pecans separate until serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 12gVitamin A: 20IUVitamin C: 100mgCalcium: 200mgIron: 1.5mg

Notes

Ensure candied pecans are completely cool before mixing into the salad to maintain crunch. Adjust vinaigrette to taste for sweetness or tartness as preferred.

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