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

Course Salad, Side Dish

Cuisine American

Diet Gluten Free

Keyword Autumn Broccoli Salad, easy salad recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings

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