We love this easy broccoli salad recipe! Crunchy broccoli, bacon, and dried cranberries are tossed with creamy dressing made with mayonnaise, Dijon mustard and apple cider vinegar. Making broccoli salad Easy roasted broccoli raw broccoli is tossed with bacon, dried cranberries, red onion and a zesty dressing made with mayonnaise, Dijon mustard and apple cider vinegar. It’s quick to make, simple, and outrageously delicious!
This recipe started with a faint memory of something my Mom would make when I was a child. Raw broccoli, a lightly sweetened mayo-based dressing, bacon, and cheese. I wasn’t the biggest fan of vegetables as a child, but I do remember loving her broccoli salad. Don’t Throw Away Broccoli Stems When I first started cooking for myself, whenever it came to chopping up broccoli, I’d slam my knife down just below the crown and throw away the stem. Thankfully someone, somewhere down the line set me straight. Broccoli stems are excellent — especially in this salad.
We save and roast broccoli stems all the time. Take a look at our favorite oven roasted vegetables recipe that includes broccoli stems! We also talk all about them in our ultimate guide for roasting broccoli. The rest of the stem is usable. Since posting this in 2015, we have tweaked the recipe to be more clear.
In this simple broccoli salad recipe, we toss broccoli with bacon, dried cranberries, red onion, and a tangy dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. For the bacon, we recommend baking it instead of cooking it on the stovetop — it is more hands-off that way. See our article sharing how to cook bacon for tips. 4 cup roasted and salted sunflower seeds and using vegan mayonnaise.
Here’s our recipe for vegan mayo. Add onion to a small bowl and cover with warm water. Leave for 10 minutes, then drain. This tones the raw onion flavor a little. Meanwhile, separate the broccoli crowns from their thick stem.