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–+ servings
Broccoli Crunch Salad

Irresistible Broccoli Crunch Salad with Sweet Candied Pecans

This Broccoli Crunch Salad is a vibrant and delicious dish perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Broccoli finely chopped, including stems
  • 1 cup Sharp Cheddar Cheese shredded
  • 0.5 cup Bacon crumbled crispy
  • 0.5 cup Dried Cranberries
  • 0.5 cup Pumpkin Seeds
For the Dressing
  • 0.5 cup Light Mayonnaise
  • 0.25 cup Extra Virgin Olive Oil
  • 2 tablespoons White Wine Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Dijon Mustard
  • to taste Salt
  • to taste Pepper
For the Candied Pecans
  • 1 cup Pecans chopped
  • 0.25 cup Brown Sugar
  • 1 tablespoon Water
  • 0.5 teaspoon Vanilla Extract
  • a pinch Kosher Salt

Equipment

  • Mixing Bowl
  • Small saucepan
  • Parchment paper
  • Large mixing bowl

Method
 

Dressing Preparation
  1. In a mixing bowl, whisk together mayonnaise, olive oil, vinegar, honey, and mustard. Season with salt and pepper.
  2. Cover and refrigerate the dressing to let the flavors meld.
Candied Pecans Preparation
  1. In a small saucepan, combine brown sugar, water, vanilla extract, and kosher salt over medium heat. Bring to a gentle boil.
  2. Add chopped pecans and stir until well-coated. Spread onto a parchment-lined baking sheet to cool.
Salad Preparation
  1. Finely chop broccoli and mix it with cheese, bacon, cranberries, and pumpkin seeds in a large bowl.
  2. Add cooled candied pecans and pour the dressing over salad. Toss gently until well coated.
Serving
  1. Serve immediately or refrigerate for up to 24 hours, keeping pecans separate until serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 8gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 12gVitamin A: 15IUVitamin C: 35mgCalcium: 15mgIron: 4mg

Notes

For a lighter dressing, substitute light mayonnaise with Greek yogurt. Avoid freezing salad for the best texture.

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