Autumn Broccoli Salad

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Sweet and savory salad of fresh broccoli, red onion, dried cranberries, toasted pecans and crispy bacon tossed in a sweet mayonnaise dressing dressing

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Mmmmm, I just love salads. If you have been reading my blog for very long, you will notice that I post quite a few salads on here. Salads aren’t just for summer! And this Autumn Broccoli Salad makes the perfect side dish for all of your fall/winter delights.

Pair this sweet, savory, crunchy salad with everything from roasted meats to soups, stews and chili. This would be a great addition to your Thanksgiving table as well.

To make this simple and delicious broccoli salad:

• Start with 2-3 broccoli crowns. Wash and dry the broccoli, then cut the off the florets (into bite sized pieces) and place in a large bowl. Save the stems for soup or other use.
• Cook up about six strips of bacon until crisp. Cool and crumble or chop into small pieces.
• Chop up the toasted pecans.
• Chop the red onion.
• Add bacon, pecans and onion and dried cranberries to bowl with broccoli.
• In a small bowl add dressing ingredients. Whisk until smooth and thoroughly combined.
• Pour dressing over broccoli mixture and toss/stir until ingredients are well coated. Enjoy!

Pair Autumn Broccoli Salad with:

•  Pinot Noir, Garlic And Peppercorn Roasted Pork Loin 
•  Simple Weeknight Chili.
• Lemony Whole Roasted Chicken
• Seriously Good Pot Roast
• The Best Flank Steak Marinade

More delicious and easy salad recipes:

• Green Salad with Roasted Beets, Orange and Avocado
• Rainbow Chickpea Salad
• Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil

Autumn Broccoli Salad

Sweet and savory salad of fresh broccoli, red onion, dried cranberries, toasted pecans and crispy bacon tossed in a sweet mayonnaise dressing dressing

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: Autumn Broccoli Salad, easy salad recipes

Servings: 6

Calories: 452kcal

Author: angela@mealstreetkitchen

Ingredients

For the salad

• 2-3 broccoli crowns, florets only cut into bite sized pieces
• 1/4 large red onion, small diced
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 6 strips bacon, cooked crisp and then crumbled or chopped

For the dressing

• 3/4 cup good quality mayonnaise
• 1/2 cup sugar
• 2 tablespoons red wine vinegar
• 1/4 teaspoon kosher salt
• freshly ground black pepper

Instructions

• Wash and dry the broccoli, then cut the off the florets (into bite sized pieces) and place in a large bowl. Save the stems for soup or other use.

   Cook up about six strips of bacon until crisp. Cool and crumble or chop into small pieces. Chop up the toasted pecans. Chop the red onion. Add bacon, pecans and onion and dried cranberries to bowl with broccoli.

   In a small bowl add dressing ingredients. Whisk until smooth and thoroughly combined. Pour dressing over broccoli mixture and toss/stir until ingredients are well coated. 
  

Nutrition

Calories: 452kcal | Carbohydrates: 40g | Protein: 10g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 477mg | Potassium: 734mg | Fiber: 7g | Sugar: 28g | Vitamin A: 1288IU | Vitamin C: 181mg | Calcium: 107mg | Iron: 2mg

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