Ingredients
Scale
- 2 cups (150 g) broccoli florets, cut into bite-size pieces
- 2 cups (150 g) cauliflower florets, cut into bite-size pieces
- ½ cup (50 g) shredded carrots
- ¼ cup (40 g) red onion, thinly sliced
- ¼ cup (40 g) dried cranberries
- ¼ cup (30 g) sunflower seeds or chopped almonds
- 4 strips turkey bacon, cooked until crisp and crumbled
For the dressing:
- ½ cup (120 g) mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Steam or blanch the broccoli and cauliflower florets until just tender-crisp, then drain and cool under cold running water to stop cooking.
• In a large bowl, combine the cooled broccoli and cauliflower with shredded carrots, sliced red onion, dried cranberries, and sunflower seeds.
• In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
• Pour the dressing over the vegetables and toss lightly to coat evenly.
• Gently fold in the crumbled turkey bacon.
• Chill the salad for at least 1 hour before serving to allow flavors to meld.