This Seed & Nutty Broccoli Salad has great color and crunch, and can easily be made vegetarian or vegan by substituting or leaving out the bacon and honey. Great to make ahead for a potluck or picnic, or throw together for a filling lunch or dinner!
I am so excited to share this recipe with you today because it’s one of my favorite salads to make for a crowd. I’ll be making it plenty of times this summer for cookouts because it’s a crowd pleaser. And with it being the unofficial kick off to summer this weekend, I had to hop on and share it with you in case you’re still looking for what to bring to that cookout on the calendar!
The fact that it doesn’t have any mayo means it’s a great choice for outdoor gatherings. Plus, you can make this a day ahead of time and it will still be fresh (dare I say maybe even better?) when it’s serving time.
The seeds give it a nice crunch and healthy fats, the cranberries a punch of sweetness, and the bacon brings a savory flavor that has even kids reaching for seconds- just cut the florets into small pieces!
I made this as a side for Kaitlyn’s recent birthday party and it added such a nice, hearty veggie-rich addition.
I can’t wait for you to try this one, and when you do, please come back and let me know what you think!
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Seed & Nutty Broccoli Salad
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6-8 servings 1x
Description
This Seed & Nutty Broccoli Salad has great color and crunch, and can easily be made vegetarian or vegan by substituting or leaving out the bacon and honey. Great to make ahead for a potluck or picnic, or throw together for a filling lunch or dinner!
Ingredients
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup sliced almonds
1/3 cup diced red onion
1/3 cup dried cranberries
2 tablespoons chopped fresh parsley
8 slices bacon, cooked and crumbled
4 cups chopped broccoli florets
1/3 cup olive oil
3 tablespoons champagne vinegar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Combine pumpkin seeds, sunflower seeds, and sliced almonds in a large skillet. Heat over medium-high heat to lightly toast nuts and seeds.
Transfer nuts and seeds to a medium bowl. Add red onion, cranberries, parsley, and bacon. Stir in broccoli florets.
In a small bowl or measuring cup, combine olive oil, vinegar, lemon juice, honey, garlic, salt, and pepper. Stir vigorously to combine. Pour mixture over broccoli and stir well to combine.
Serve immediately or chill before serving. Chill in fridge for up to 5 days.
Notes
Leave out the bacon and/or honey to make this a plant-based side dish or meal!
Noa says
I made this using rice vinegar instead of champagne vinegar and it was great. I also used some frozen parsley instead of fresh (I froze it earlier in ice cubes with a little olive oil and water).
Brittany Dixon says
Thanks so much for the review! I’m so glad you liked it as much as I do!
Jenny Kroeger says
I made this today for a BBQ and it was so delicious! I was a little sad that I had to give it up, haha. I will be making it again soon for my family. Thanks for the recipe!
Brittany Dixon says
I’m so glad you enjoyed it, Jenny! And thanks so much for the review!
Annette says
Thank you for this great recipe, Brittany! I made this yesterday and it was a bomb! All my guests love this salad and even my husband, who isn’t a big veggie person, absolutely loved it. Great way to use up all the fresh broccoli in my garden.
Ann says
Mmm… please pass me a fork! I’m a sucker for this healthy salad! It’s one of my favorite salads to make for a crowd too. It has great color and crunch and makes such a filling lunch or dinner! Highly recommend everyone to give the recipe a try.
Brittany, thanks for sharing! Hope the recipe will inspire many of your followers. I’m your real fan. Keep up the good work! <3