Tangy Roasted Broccoli Salad with Blueberries, Bacon, and Pecans
Prep Time: 10mins
Cook Time: 20mins
Total Time: 30mins
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!
3headsof broccoli, chopped
1lb.bacon, sliced into 1-inch chunks
1 ¼cupstoasted pecans, chopped
¼cupthinly sliced red onion
½cupplain Greek-style yogurt, see notes
1tablespoonapple cider vinegar
½teaspooneach: salt and pepper
Zest and juice of 1 lemon
1smallgarlic clove, very finely minced
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.
1 lb. bacon
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, Zest and juice of 1 lemon, 1 small garlic clove
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!
1 ¼ cups toasted pecans, 2 cups frozen blueberries, ¼ cup thinly sliced red onion
To make this a Whole30 compliant and paleo recipe, swap the yogurt with compliant mayonnaise.