Jess’ Broccoli Salad

This salad packs a punch with lots of flavour!

Servings: 4-6 (one large bowl)


  • Dressing:
    • 2 Tbsps balsamic vinegar
    • 1 Tbsp red wine vinegar
    • 1 Tbsp Dijon mustard
    • 2 Tbsps brown sugar
    • 1/4 cup olive oil
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 2 cloves garlic, minced
  • Salad:
    • 6 cups broccoli, chopped (roughly 3 middle-sized broccoli heads or 2 large ones)
    • 1 cup red onion, diced
    • 1/2 cup blue cheese, crumbled
    • 1/2 cup pecans, chopped
    • 1/2 cup dried cranberries
    • 1/2 cup bacon, chopped


  1. Dressing: put all the ingredients for the dressing in a mason jar and close the lid tight. Shake well until all the ingredients are well combined. Set aside.
  2. Blanch the broccoli: place the broccoli in a pot of boiling water for 2-3 minutes then drain and run under cold water. Use a salad spinner to get rid of excess water on the broccoli. Set aside.
  3. Sautée the bacon until light brown/crispy. Set aside.
  4. Mix all ingredients of the salad together and then pour the dressing over. Mix well and serve!


  • You can skip the second step and use raw broccoli instead of blanching it if you prefer crunchier broccoli. Blanching allows the broccoli to be a brighter green for a more appealing visual look as well as making it slightly more tender-crisp.

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