A tasty and rewarding simple dish.
For a salad that can consistently surprise and delight you, look no further than this simple, unassuming broccoli salad. It may be easy to make, but this salad recipe is loaded with flavor. It’s simultaneously crispy, creamy, sweet, and savory. And did I mention bacon is involved? The mayonnaise-based dressing ties everything together, and I “up” the creaminess factor by adding a little yogurt. It adds just the right sweetness and tang.
serves: 6
Ingredients
- 8 slices bacon
- 1 large head of broccoli, florets sliced into bite-size pieces
- ⅓ cup (43g) diced red onion
- ½ cup (60g) dried unsweetened cranberries
- ½ cup (62g) shelled raw sunflower seeds
- ¼ cup (28g) crumbled goat cheese
- ½ cup (110g) mayonnaise
- ¼ cup (57g) plain Greek yogurt (dairy or dairy-free)
Method
- Preheat the oven to 400°F (200°C). Arrange the bacon slices on a rimmed baking sheet lined with parchment paper and cook for 15 to 20 minutes, until crispy. Transfer the bacon to a paper towel–lined plate to drain and cool.
- While the bacon is cooking, in a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and goat cheese.
- In a small bowl, stir together the mayonnaise and yogurt. Add the bacon and dressing to the mixing bowl and toss to combine.
Storage
Store in an airtight container in the fridge for 4 to 5 days.
Dietary Swaps
The beauty of a broccoli salad is that it’s easy to customize. Bacon, dried fruit, cheese, and seeds are usually involved, and you can tweak each of these to your dietary preference. Feel free to use raisins instead of dried cranberries or slivered almonds instead of sunflower seeds. You could also make this salad dairyfree by eliminating the goat cheese and using a nondairy yogurt. Feel free to remove the bacon to make this dish vegetarian.
Helpful Tip
If you’re wondering what to do with the broccoli stem, spiralize it! You can spiralize it just as you would a zucchini. It’s delicious!
Serving size: 2 cups (203g)
Calories: 352
Fat: 27g
Saturated fat: 6g
Carbs: 18g
Fiber: 6g
Sugar: 5g
Protein: 11g
Cholesterol: 27mg
Sodium: 299mg
Discover a few dishes Matildas players love and learn how to make them yourself.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
These adorably spooky cookies are the perfect Halloween biscuit, with a perfect chocolate crumb and a coating of marshmallow cobwebs. You can also create a seasonal variation for Bonfire Night featuring a sprinkling of edible gold dust.
This is based on Brie’s great grandma’s recipe, which has been passed down for generations.
This no-bake cheesecake is deceptively easy to make but will make a big impact at your next Halloween party.
Every alpha knows that their pack will wake up ravenous after a night of rocking out under a full moon.
