- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- Salad
- 4 cups
- broccoli, cut into small florets
- 1 l
- 3 tbsp.
- olive oil
- 45 ml
- 1/2 cup
- pecans, toasted
- 125 ml
- 1/3 cup
- dried cranberries
- 80 ml
- 4
- slices bacon, cooked and chopped
- 2
- green onions, chopped
- Salt and pepper, to taste
- Vinaigrette
- 1 cup
- 35% cream
- 250 ml
- 1/4 cup
- vinegar (red or white wine vinegar, sherry, or cider)
- 60 ml
- 3 tbsp.
- maple syrup
- 45 ml
- Lemon zest, to taste
- Salt and pepper, to taste
Preparation
- Step 1
- Preheat the oven to 200°C (400°F).
- Step 2
- In a bowl, combine all the ingredients for the vinaigrette. Set aside in the refrigerator.
- Step 3
- Spread the broccoli on a baking sheet lined with parchment paper, season with salt and pepper and drizzle with olive oil. Roast in the oven for about 15 minutes or until the broccoli is golden brown. Remove from the oven and let cool.
- Step 4
- In a bowl, combine all the ingredients for the salad, except the bacon, and toss with the dressing. Adjust seasoning. Garnish with bacon and lemon zest before serving.
