Broccoli Blueberry Salad Recipe
User Reviews
4.9
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
487 kcal
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Course
Salad
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Cuisine
North American
Broccoli Blueberry Salad Recipe
Description
In this salad, broccoli is partially roasted with bacon to develop crispness and smoky flavor, then combined with raw broccoli, toasted pecans, blueberries, and thinly sliced red onion. The dressing made from Greek yogurt, mayonnaise, vinegar, maple syrup, garlic, salt, and pepper complements the ingredients with creaminess and subtle acidity. Roasting the broccoli softens it while retaining some bite.
The salad can be served immediately after assembling to preserve the textures and contrasts in flavor. It balances hearty and fresh elements and can function as a side dish or light meal component. The interplay between sweet blueberries and smoky bacon makes the salad distinctive.
Ingredients
- 3 heads broccoli chopped
- 1 lb Bacon sliced into 1-inch chunks
- 1 ¼ cups pecans chopped, toasted
- 2 cups blueberries
- ¼ cup red onion thinly sliced
The Dressing
- ½ cup Greek-style yogurt plain
- ¼ cup mayonnaise can be light
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 small garlic very finely minced, clove
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place half of the broccoli on a baking sheet then arrange the bacon on top of the broccoli.
- Roast the broccoli and bacon in the oven for 20-25 minutes, stirring halfway through. It's ready when the bacon is crispy and the broccoli is starting to brown. (You can toast your pecans for 6-7 minutes at this time, too.)
- Add all the dressing ingredients in a jar and shake well.
- Add the roasted and raw broccoli, crispy bacon, pecans, blueberries, and red onion to a salad bowl. Pour the dressing over the top and mix well. Serve right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 487kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 655mg | 27% |
| Potassium | 962mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 1487IU | 30% |
| Vitamin C | 215mg | 239% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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