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!
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
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.
Leave out the bacon and/or honey to make this a plant-based side dish or meal!