Healthy Broccoli Salad with Vegan Bacon, Apples, Blue Cheese and Pecans
User Reviews
5.0
9 reviews
Excellent
Healthy Broccoli Salad with Vegan Bacon, Apples, Blue Cheese and Pecans
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Easy and healthy vegetarian broccoli salad recipe with vegan bacon (!), apples, blue cheese, cranberries and pecans. Delicious gluten-free side dish full of nutrients for your Thanksgiving table!
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Ingredients
For the salad:
- 400 g or 3 cups raw broccoli florets
- 1 medium-sized sweet apple diced
- 80 g or 3 oz blue cheese (e.g. Gorgonzola) diced
- 40 g or 1/3 cup cranberries
- 40 g or 1/3 cup pecans
For the vegan bacon:
- 2 pieces rice paper
- 1 teaspoon marmite
- 2 teaspoons olive oil
- 2 teaspoons soy sauce
- ½ teaspoon maple syrup
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
For the maple Dijon mustard dressing:
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon Creme Fraiche
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper to taste
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Instructions
Blanche broccoli:
- Boil water with a pinch of salt in a medium-sized pot and blanch broccoli florets for about 3-4 minutes. Drain them and let cool a bit.
Make vegan bacon:
- Preheat the oven to 200 C or 400 F. Cut a sheet of rice paper into 1 inch (2.5 cm) strips with scissors. Take two strips of the same length and smear them with water from both sides using a silicon brush. Press them together, creating a double-layered strip. Transfer them in a single layer onto the baking tray lined with parchment paper.
- Prepare the dipping sauce: In a small bowl, whisk together Marmite, olive oil, soy sauce, maple syrup, ground paprika and black pepper. Brush each strip from both sides with the sauce and bake until crispy, about 7 minutes. Set aside.
Make maple Dijon mustard dressing:
- In a small bowl, whisk together maple syrup, Dijon mustard, crème fraiche, apple cider vinegar, extra virgin olive oil, salt and freshly ground black pepper. Add water to adjust the consistency.
Assemble the salad:
- In a big salad bowl, mix together broccoli, diced apple, blue cheese, cranberries, pecans and add the dressing. Break the vegan bacon into small pieces and top your salad with it just before serving. Enjoy!
Notes
- This salad keeps well in the fridge for up to 3 days, which makes it a perfect make ahead meal. To avoid the vegan bacon getting soggy, store it separately in an airtight container and top the salad with it just before serving.
Nutrition Information
Show Details
Calories
578kcal
(29%)
Carbohydrates
43g
(14%)
Protein
19g
(38%)
Fat
41g
(63%)
Saturated Fat
12g
(60%)
Cholesterol
38mg
(13%)
Sodium
1165mg
(49%)
Potassium
999mg
(29%)
Fiber
11g
(44%)
Sugar
22g
(44%)
Vitamin A
1820IU
(36%)
Vitamin C
185.2mg
(206%)
Calcium
343mg
(34%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 43g | 14% |
| Protein | 19g | 38% |
| Fat | 41g | 63% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 38mg | 13% |
| Sodium | 1165mg | 49% |
| Potassium | 999mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 22g | 44% |
| Vitamin A | 1820IU | 36% |
| Vitamin C | 185.2mg | 206% |
| Calcium | 343mg | 34% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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