Ingredients:

  • 1 large head Broccoli (about 1 lb / 450g), cut into bite-sized florets
  • 1 large Red Onion (about 4 oz / 115g), finely chopped
  • 1 cup Dried Cranberries (or sultanas)
  • 1 cup Pecans, roughly chopped
  • 1 large Crisp Apple (e.g., Honeycrisp or Granny Smith), cored and diced
  • 4 slices Crispy Bacon (optional, crumbled)
  • 1/2 cup Mayonnaise (full-fat recommended)
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions:

  1. Toast the pecans: Heat a small skillet over medium heat. Add pecans and toast, tossing frequently, until fragrant (about 3-5 minutes). Set aside to cool completely.
  2. Prepare the base: Ensure broccoli florets are washed and dried thoroughly. Place florets and chopped red onion into a large mixing bowl.
  3. Add remaining fresh ingredients: Dice the apple and scatter it over the broccoli mixture along with the dried cranberries and crumbled bacon (if using).
  4. Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and homogenous.
  5. Combine: Pour about three-quarters of the dressing over the salad ingredients. Gently fold everything together until evenly coated. Add more dressing if needed.
  6. Add pecans: Fold in the cooled, toasted pecans last to maintain maximum crunch.
  7. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to marry.
  8. Serve: Give the salad a final gentle toss before serving cold.