Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
6 cups tiny chopped broccoli florets (from about 3 broccoli crowns)
8 oz. bacon (8 strips)
1 cup mayonnaise
3 Tbsp honey
2 1/2 Tbsp apple cider vinegar
3/4 cup slivered almonds
3/4 cup dried cranberries
1/3 cup chopped red onion
Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast in the preheated oven until just golden brown, about 6 – 8 minutes, tossing once halfway through. Remove from the oven and let cool.
Heat oven to 400 degrees. Line baking sheet with aluminum foil. Place bacon in a single layer on the baking sheet. Bake in the preheated oven until cooked through (it will crisp up as it cools), about 12 – 18 minutes. Transfer to paper towels to drain and cool, then chop.
In a mixing bowl whisk together mayonnaise, honey, apple cider vinegar, and season with salt to taste (I only use about 1/4 tsp since the bacon is salty).
Add broccoli, bacon, almonds, cranberries, and red onions to a salad bowl. Pour dressing mixture over the top and toss to evenly coat.
Salad can be served right away or let the flavors meld in the fridge 1 hour if time allows.
To make a lighter dressing you can use 2/3 cup thick plain Greek yogurt (such as Fage) along with 1/3 cup full-fat mayonnaise. Reduce vinegar to 1 1/2 Tbsp.
1/4 cup sugar can be used in place of honey if you don’t have honey on hand.
White wine vinegar or red wine vinegar will work well too.
Sliced almonds or raw sesame seeds can be substituted, just reduce toasting time a few minutes since they will toast quicker.
Alternatively, bacon can be chopped then sautéed in a large non-stick skillet over medium-high heat until cooked through.