Honey Mustard Broccoli Crunch Salad

Honey Mustard Broccoli Crunch salad in the perfect make-ahead salad recipe to take on a picnic or BBQ. It keeps well for days and best of all, you don't need to cook the broccoli!

No cook, but filling salads are my favourite! I know that this one requires you to cook the bacon but trust me, it's soooooo worth it!

This broccoli salad is perfect for hot summer days because it's no-mayo and dairy free dressing won't go off, sitting in the sun.

Honey Mustard Broccoli Crunch Salad

Serves 4

What you'll need:

4 bacon strips

3 tbsp dijon mustard

3 tbsp extra virgin olive oil

3 tbsp honey

2 tbsp apple cider vinegar

1/2 lemon, juiced

Salt & pepper, to taste

1 large broccoli crown & stem, finely chopped

1 large apple, small dice

1/2 large red onion, small dice

1/2 cup toasted pumpkin seeds (or other toasted seeds or nuts)

Steps:

Cook bacon until crisp. Drain on a paper towel and then roughly chop. Set aside.

In a large bowl (large enough to mix the salad) whisk together 3 tbsp dijon mustard, 3 tbsp extra virgin olive oil, 3 tbsp honey, 2 tbsp apple cider, the juice of 1/2 lemon and salt and pepper to taste. Add 1 large chopped broccoli crown & stem to the bowl, along with 1 large diced apple, 1/2 large red onion, diced, 1/2 cup toasted pumpkin seeds and the reserved chopped cooked bacon. Mix to coast everything in the dressing.

Store covered, in the fridge for up to 5 days.

Enjoy, my friends!