Name: Tangy Roasted Broccoli Salad with Blueberries, Bacon, and Pecans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: North American
Ingredients: 3 heads of broccoli, chopped; 1 lb. bacon, sliced into 1-inch chunks; 1 1/4 cups toasted pecans, chopped; 2 cups frozen blueberries; 1/4 cup thinly sliced red onion; 1/2 cup plain Greek-style yogurt (see notes); 1/4 cup mayonnaise; 1 tablespoon apple cider vinegar; 1/2 teaspoon each: salt and pepper; Zest and juice of 1 lemon; 1 small garlic clove, very finely minced

Description

This deliciously Tangy Roasted Broccoli Salad is dotted with fresh or frozen blueberries, bacon, and pecans. It’s the perfect healthy winter salad recipe. You will LOVE it!

Scale

Ingredients

3 heads of broccoli, chopped
1 lb. bacon, sliced into 1-inch chunks
1 1/4 cups toasted pecans, chopped
2 cups frozen blueberries
1/4 cup thinly sliced red onion

The Dressing:

1/2 cup plain Greek-style yogurt (see notes)
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon each: salt and pepper
Zest and juice of 1 lemon
1 small garlic clove, very finely minced

Instructions

Preheat your oven to 350 degrees. Place a little over half the broccoli on a baking sheet and drizzle with oil. Roast for 20 minutes, or until it starts to brown. (You can toast your pecans for 6-7 minutes at this time, too.)
Cook the bacon in a frying pan until crispy then set aside to cool.
Add all the dressing ingredients in a jar and shake well.
Add the roasted and raw broccoli to a salad bowl. Add the bacon, pecans, blueberries, and red onion and top with the dressing. Toss well and dig in!

Notes

To make this a Whole30 compliant and paleo recipe, swap the yogurt with compliant mayonnaise.