Broccoli, almonds, cranberries, bacon, and apples come together for this perfect side dish. This will be a huge hit at your next potluck.
Broccoli salad is usually made more as a bacon and cream salad with some broccoli in it. I wanted to make a version that would be healthier and still taste just as great. I am always surprised at how great recipes can taste even when lightened up. You are not missing out on anything in this dish since it is lightened up.
I am actually not that big of a fan of broccoli and neither is Jason, but we really like this salad. There are just so many different flavors: the tanginess of the cranberries, saltiness of the bacon, crispness of the apple, crunch of the almonds and broccoli and creaminess of the dressing. The longer that it sits, the better that it tastes, which is always a plus when bringing something to a potluck because you can make it way in advance. Who doesn’t love that?
- ¼ cup finely chopped red onion
- ⅓ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon cider vinegar
- 1 tablespoon agave or honey
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups coarsely chopped broccoli florets (about 1 bunch)
- 1 red or green apple, diced/cubed
- ⅓ cup slivered almonds, toasted
- ⅓ cup dried cranberries
- 4 center-cut bacon slices, cooked and crumbled
- In a small bowl add the diced red onion and enough water to cover the onion. Let the onions soak until ready to use.
- In a medium to large bowl whisk together the mayonnaise, greek yogurt, apple cider vinegar, agave, salt, and pepper.
- Next, add in the drained onion, broccoli, apple, almonds, cranberries, and bacon, stir until everything is well coated.
- Let the mixture sit in the fridge for at least 30 minutes or up to 3 days.
Adapted from my recipes
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