Broccoli Salad

5 from 2 votes

This easy Broccoli Salad with Bacon and Cranberries takes no time to prepare and is the perfect side dish or meal on its own. With a light and creamy dressing, this salad will become your new favourite recipe.

Prep Time15

Total Time15

Course: Salads

Cuisine: Australian

Keyword: Salads

Servings: people

Calories: 539kcal

Author: Lauren

Equipment

Serving Bowl

Ingredients

500 grams broccoli chopped into small florets
8 slices shortcut bacon
1 tbs olive oil
1 red onion finely chopped
⅓ cup flaked almonds
½ cup dried cranberries craisins
1 cup mayonnaise
2 tbs wholegrain mustard
4 tablespoons honey
1 tablespoon fresh lemon juice

Instructions

Chop the broccoli into small florets and place into a bowl.
Pour boiling water over the broccoli and leave for 1 minute.
Drain the broccoli thoroughly so that there is no excess moisture.
Chop the shortcut bacon into small pieces and fry in a pan over medium heat with the olive oil.
When the bacon is crispy remove it and add the flaked almonds to the pan.
Cook for one minute or until the pine nuts have just started to turn golden.
Finely chop the red onion and set aside.
Place the broccoli, bacon, flaked almonds seeds, dried cranberries and red onion into a large serving bowl.
Mix the mayonnaise, wholegrain mustard, honey and lemon juice in a bowl.
When ready to serve, pour the dressing over the salad and mix well to combine.

Notes

You can use raw Broccoli if you would prefer, it will soften if left in the dressing for an hour or so. Our preference is to slightly cook it in boiling water for a minute.
To make this salad nut free, simply omit the flaked almonds.
Alternatively, to make this salad vegetarian, omit the bacon.
You can also add other add ins to this salad, homemade garlic croutons or sun dried tomatoes are also delicious.
The salad can be prepared up to two days in advance, add the dressing half an hour before ready to serve.
Keep any leftovers in the fridge and enjoy within 2 - 3 days.

Nutrition