Broccoli Crunch Salad
This is the BEST. BROCCOLI. SALAD. ever.
It’s crunchy, packed with flavour, there’s a warm bacon vinaigrette that’s absolutely incredible, and it fills you up but still feels light. Such a crowd pleaser of a salad and it has the perfect crunch.
Why You’ll Love this Broccoli Crunch Salad:
- Crunchy Texture: The fresh broccoli and cucumber provide a satisfying crunch that contrasts sooo nicely with the creamy shaved Parmesan and crispy bacon.
- Flavour Explosion: The combination of savoury bacon, tangy apple cider vinegar, and sweet maple syrup creates a balanced and flavourful vinaigrette.
- Nutrient-Packed: Broccoli is rich in vitamins and fiber, making this salad a healthy addition to any meal.
- Easy to Make: With simple preparation steps, this salad is quick to assemble, making it perfect for busy weeknights or as a side dish for gatherings.
How to Make Broccoli Crunch Salad:
- Prep the Vegetables: Start by chopping the broccoli into small pieces, chopping the cucumber, and finely mincing the red onion.
- Cook the Bacon: In a pan over medium heat, cook 4-6 slices of bacon until crispy. Set the bacon aside and remove the pan from heat.
- Make the Vinaigrette: Add 1 tbsp of the minced red onion to the bacon fat in the pan, stirring to soften. Then, add the apple cider vinegar, whole grain mustard, and maple syrup. Transfer the mixture to a jar, add olive oil, and season with salt and pepper to taste.
- Assemble the Salad: Combine the chopped broccoli, cucumber, red onion, crumbled bacon, and shaved Parmesan in a large bowl. Pour the warm bacon vinaigrette over the salad and toss to coat. Top with toasted sesame seeds or chopped almonds.
Storage Tips:
This salad is best enjoyed fresh, but you can store it in the refrigerator for up to 2 days. Keep the vinaigrette separate and toss with the salad just before serving to maintain the crunchiness of the vegetables.
Substitutions/Variations:
Other Salad Recipes You May Enjoy:
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Broccoli Crunch Salad
The BEST Broccoli salad around...
Ingredients
- 1 head broccoli chopped
- 1/2 cucumber chopped (or 1 small cucumber)
- ½ red onion finely minced
- ½ cup shaved Parmesan
- ½ cup crumbled bacon
- 3 tbsp apple cider vinegar
- 1 tbsp whole grain mustard
- 1 tbsp maple syrup
- 1-2 tbsp olive oil
- Salt & pepper
- Sesame seeds or chopped almonds
Instructions
- Prep the Vegetables: Start by chopping the broccoli into small pieces, chopping the cucumber, and finely mincing the red onion.
- Cook the Bacon: In a pan over medium heat, cook 4-6 slices of bacon until crispy. Set the bacon aside and remove the pan from heat.
- Make the Vinaigrette: Add 1 tbsp of the minced red onion to the bacon fat in the pan, stirring to soften. Then, add the apple cider vinegar, whole grain mustard, and maple syrup. Transfer the mixture to a jar, add olive oil, and season with salt and pepper to taste.
- Assemble the Salad: Combine the chopped broccoli, cucumber, red onion, crumbled bacon, and shaved Parmesan in a large bowl. Pour the warm bacon vinaigrette over the salad and toss to coat. Top with toasted sesame seeds or chopped almonds.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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Were did u find your pasta Spaghettios
Hi! How would you adjust since I didn’t save the bacon fat? I didn’t see the entire recipe before I cooked the bacon for another recipe.