Hear’s a recipe that I like to make over the holidays, but it’s actually great any time of the year! It’s called Cranberry-Broccoli Salad. The dried cranberries and the honey-sweetened dressing add a light sweetness to this side
dish. And the sharp Cheddar cheese and bacon bits add some savory flavor. Mix those things in with some crunchy veggies, pepitas, sunflower kernels, and chopped pecans, and you have a delicious combination of flavors!
It’s a simple recipe to put together, although you’ll need to allow for time to chop and dice a few of the ingredients. And when you’re finished mixing everything together, you should refrigerate the salad for 1 to 3 hours before serving, for the best flavor.
CRANBERRY-BROCCOLI SALAD by NancyC
Makes about 12 servings
- 6 cups broccoli florets
- 1 cup finely diced red cabbage
- 1/2 cup chopped red onion
- 1 cup dried cranberries
- 1/4 cup roasted sunflower kernels
- 1/4 cup roasted pepitas (hulled pumpkin seeds)
- 1/2 cup toasted coarsely chopped pecans
- 2/3 cup cooked and finely crumbled bacon (about 10 slices—or you can use packaged bacon bits or pieces)
- Optional: 1 cup shredded sharp Cheddar cheese
- 3/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1/4 cup honey
- 1 1/2 Tablespoons white vinegar
In a large bowl, combine all said ingredients except for the dressing. Toss to mix ingredients.
Whisk dressing ingredients together, then pour over salad ingredients and toss to coat.
Cover bowl and refrigerate for at least 1 hour and up to 3 hours, then lightly mix again before serving.
*This dressing recipe makes enough to lightly coat all the salad ingredients. If you like lots of dressing, make a batch and a half of it for an extra-creamy salad!
Recipe from NancyC | nancy-c.com
I love the sweet-and-savory combination of flavors in this salad! You may have eaten similar salads that used raisins instead of cranberries, and you can substitute raisins in this salad too. What are some of the favorite side dishes you enjoyed over the holidays?
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