This broccoli salad is proof you don't need a complicated recipe with tons of ingredients to make a delicious meal! I saw this broccoli salad recipe from Downshiftology and didn't even open the recipe to read it before I wrote it down on my grocery list for the week.
Off the bat I knew I wanted to cook the broccoli, because I personally don't love eating raw broccoli...and I knew I would add a protein to turn it into a dinner dish for my family. I love how easy it is to customize this dish and the fact that it takes no time to put together! It was so yummy and leftovers (if we had any) would be good cold the next day. :)
Below is the original recipe, I have ** my edits! Happy Thursday friends.
1 large head of broccoli (approx 5 cups of florets) **I chose to roast my broccoli with a little evoo and some seasonings first and then let it cool before assembling salad.
8 slices bacon
1/3 cup red onion, diced
1/2 cup dried cranberries
1/2 cup sunflower seeds
1/4 cup goat cheese, crumbled
**I threw in some Tyson breaded chicken strips we had in the oven and chopped them up to throw on top. You could probably add any protein you want to this and it would be delish.
broccoli salad dressing - ** I didn't make this dressing, I actually just let Richard put whatever sauce/dressing he wanted to on it and I put what I wanted. He chose Ranch (shocker!) and I did a white balsamic, both were good!
1/2 cup mayonnaise
1/4 cup plain yogurt
1. Preheat the oven to 400 degrees Fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
2. While the bacon is cooking, slice off all the broccoli florets and make sure they’re in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
3. To make the dressing, add the mayonnaise and yogurt to a small bowl and stir together. Add the dressing to the mixing bowl and stir until everything is well combined.