Autumn Broccoli Salad

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Mmmmm, I just love salads. If you have been reading my blog for very long, you will notice that I post quite a few salads on here. Salads aren’t just for summer! And this Autumn Broccoli Salad makes the perfect side dish for all of your fall/winter delights.

Pair this sweet, savory, crunchy salad with everything from roasted meats to soups, stews and chili. This would be a great addition to your Thanksgiving table as well.

To make this simple and delicious salad, I start with 2-3 broccoli crowns. 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. Enjoy!

Pair Autumn Broccoli Salad with Pinot Noir, Garlic And Peppercorn Roasted Pork Loin or Simple Weeknight Chili.

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Autumn Broccoli Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

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

Cuisine: American

Keyword: Autumn Broccoli Salad

Servings: 6

Author: angela@eatlivehappy

Ingredients

For the salad

• 2-3 broccoli crowns, florets only cut into bite sized pieces
• 1/4 large red onion, small diced
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 6 strips bacon, cooked crisp and then crumbled or chopped

For the dressing

• 3/4 cup good quality mayonnaise
• 1/2 cup sugar
• 2 tablespoons red wine vinegar
• 1/4 teaspoon kosher salt
• freshly ground black pepper

Instructions

1. 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.