Description

This Broccoli Crunch Salad combines fresh, finely chopped broccoli with sharp cheddar cheese, crispy bacon, dried cranberries, and crunchy pumpkin seeds. It features a creamy honey mustard vinaigrette and sweet, homemade candied pecans for a perfect balance of textures and flavors. Ideal for a light lunch or a vibrant side dish, this salad is refreshing and full of delightful crunch and sweetness.

Ingredients

Salad Ingredients

8 cups Broccoli (finely chopped including stems)
1 ½ cups Sharp Cheddar Cheese (cubed)
8-10 pieces Bacon (cooked and sliced)
1 cup Dried Cranberries
½ cup Pumpkin Seeds
¾ cup Pecans (chopped)

Honey Mustard Dressing

½ cup Light Mayonnaise
⅓ cup Extra Virgin Olive Oil
¼ cup White Wine Vinegar
¼ cup Honey
2 tablespoons Dijon Mustard
Salt & Pepper (to taste)

Candied Pecans

2 tablespoons Brown Sugar
1 ½ teaspoons Water
1 teaspoon Vanilla Extract
¼ teaspoon Kosher Salt

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Instructions

Prepare the Creamy Vinaigrette Dressing: In a small mixing bowl, whisk together the light mayonnaise, extra virgin olive oil, white wine vinegar, honey, dijon mustard, salt, and pepper until fully combined. Pour the dressing into a jar and refrigerate until ready to use.
Make Candied Pecans: Lay out a large piece of parchment paper on a heat-safe surface. In a small non-stick frying pan over medium heat, combine the brown sugar, water, vanilla extract, and kosher salt. Stir constantly until the mixture comes to a boil. Let it boil for 1 minute, then add the chopped pecans. Reduce heat to medium-low and cook while stirring constantly for 2 more minutes until the pecans are fully coated. Remove from heat and spread the pecans out on the parchment paper in a single layer to cool completely. Be careful as the pecans will be extremely hot and sticky.
Assemble the Broccoli Salad: In a large mixing or salad bowl, add the finely chopped broccoli, sharp cheddar cheese cubes, cooked bacon slices, dried cranberries, pumpkin seeds, and cooled candied pecans. Pour the prepared honey mustard dressing over the ingredients. Using salad forks or tongs, mix thoroughly until all ingredients are evenly coated with the dressing.
Serve or Store: Enjoy the salad immediately for optimal freshness and crunch, or refrigerate until ready to serve. The salad keeps well chilled and the flavors meld beautifully when allowed to sit for a short time.

Notes

Be cautious when handling the candied pecans as they will be very hot and sticky right after cooking.
The salad can be made ahead by preparing dressing and candied pecans in advance and assembling just before serving to maintain texture.
For a lighter salad, reduce or omit the bacon or use turkey bacon.
Feel free to substitute pecans with walnuts if preferred.
This salad pairs well with grilled chicken or fish for a complete meal.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Frying
Cuisine: American