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 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 452kcal
Author angela@mealstreetkitchen
Ingredients
For the salad
2-3broccoli crowns, florets only cut into bite sized pieces
1/4large red onion, small diced
1/2cupdried cranberries
1/2cuptoasted pecans, chopped
6stripsbacon, cooked crisp and then crumbled or chopped
For the dressing
3/4cupgood quality mayonnaise
1/2cupsugar
2tablespoonsred wine vinegar
1/4teaspoonkosher 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.