Broccoli Crunch Salad with Candied Bacon & Cashews
An easy, hearty, satisfying salad packed with flavours and textures.
Ingredients
For the salad:
- 4-5 cups broccoli finely chopped
- 2 Tbsp olive oil
- 2 slices bacon chopped
- 1/2 cup cashews
- 1/3 cup shallots sliced thinly
- 1 Tbsp brown sugar
- 1/2 tsp red pepper flakes plus more for serving
For the dressing:
- 2 Tbsp almond butter
- 1 Tbsp maple syrup
- 2 Tbsp lime juice
- 1 Tbsp warm water
- 1 Tbsp oil
Instructions
- Toss the chopped broccoli with the olive oil oil, season with S&P and spread out on a baking sheet. Broil for 3-4 minutes until lightly charred. Remove and set aside to cool slightly.
- Cook the bacon over medium heat in a heavy skillet until starting to crisp. If there’s a lot of fat in the pan, drain off all but about a tablespoon. Add in the cashews, shallots, brown sugar, red pepper flakes and a pinch of salt. Let cook, stirring occasionally until browned and sticky.
- To make the dressing mix together the almond butter, maple syrup, lime juice, water and oil. Whisk well.
- Add the broccoli to a serving bowl and toss with the dressing.
- Top with the bacon & cashew mixture.
- Serve with extra red pepper flakes.
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