Ingredients:

  • 1 large head of broccoli (about 500g/1.1lbs), cut into small florets
  • 1/2 red onion, thinly sliced
  • 6 slices bacon (about 150g/5oz), cooked until crispy and crumbled
  • 1/2 cup (75g) sunflower seeds
  • 1/2 cup (50g) dried cranberries or raisins
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey or maple syrup
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons reserved bacon fat (from cooking the bacon) - optional, but adds great flavour!
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Fry the bacon in a skillet over medium heat until crispy. Remove from the pan and drain on paper towels. Reserve 2 tablespoons of the bacon fat (optional). Crumble the bacon once cooled.
  2. In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, honey (or maple syrup), olive oil, and reserved bacon fat (if using). Season with salt and pepper to taste.
  3. In a large mixing bowl, combine the broccoli florets, red onion, crumbled bacon, sunflower seeds, and dried cranberries.
  4. Pour the bacon-Dijon vinaigrette over the salad. Toss gently to coat all the ingredients evenly.
  5. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavours to meld. Before serving, give it a quick toss.