This broccoli blueberry salad is loaded with flavor and nutrients! We promise it will be the hit of any summer bbq, potluck, or neighborhood event! It's crunchy and tangy, not to mention super easy to pull together.
Ingredients
3headsbroccoli, chopped
1lbbacon, sliced into 1-inch chunks
1 ¼cupstoasted pecans, chopped
2cupsblueberries
¼cupthinly sliced red onion
The Dressing
½cupplain Greek-style yogurt
¼cupmayonnaise, can be light
1tablespoonapple cider vinegar
1tablespoonmaple syrup
½teaspoonEACH: salt and pepper
1smallgarlic clove, very finely minced
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.
3 heads broccoli, 1 lb bacon
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.
½ cup plain Greek-style yogurt, ¼ cup mayonnaise, 1 tablespoon apple cider vinegar, ½ teaspoon EACH: salt and pepper, 1 small garlic clove, 1 tablespoon maple syrup
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.
1 ¼ cups toasted pecans, 2 cups blueberries, ¼ cup thinly sliced red onion