Broccoli Cranberry Salad

• Meat

  • 4 slices Bacon, thick cut

• Produce

  • 8 cups Broccoli florets, fresh
  • 1/2 cup Cranberries, reduced sugar dried

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 1/4 cup Rice vinegar

• Nuts & Seeds

  • 1/4 cup Pepitas, toasted

• Other

  • 5 Small or 3 large green onions (white and green parts, thinly sliced

Found on wellplated.com

Description

Ingredients

• 4 slices thick-cut bacon
• 8 cups chopped fresh broccoli florets (about 1 pound)
• 5 small or 3 large green onions (white and green parts), thinly sliced
• 1/2 cup reduced-sugar dried cranberries
• 3 tablespoons extra-virgin olive oil
• 1/4 cup rice vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1-2 tablespoons honey
• 1/4 cup toasted pepitas (pumpkin seeds)

Directions

• Cook the bacon: Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil, then place an ovenproof baking rack on top. Arrange the bacon in a single layer on the baking rack, then bake until crisp, about 15-20 minutes, depending upon the thickness of your bacon. Remove from the baking rack to a paper-towel-lined plate. Let cool, then crumble and set aside. Blanch the broccoli: Bring a large pot of water to a boil and prepare an ice bath. Add the broccoli florets and cook until crisp-tender, about 1 minute. Remove from the hot water with a slotted spoon and plunge immediately into the ice bath to stop the cooking and set the green color. Drain, spread on a clean kitchen towel, and pat dry. Transfer to a large kitchen bowl, then add the green onions and cranberries. Make the dressing: In a small bowl or large measuring cup, whisk together the olive oil, rice vinegar, pepper, salt, and 1 tablespoon honey. Taste and add a little more honey if additional sweetness is desired. Pour over the broccoli mixture, then toss to coat. Refrigerate until ready to serve. Just before serving, top with crumbled bacon and pepitas.

Nutrition