Broccoli Raisin Salad Gina MatsoukasRunning to the Kitchen
This delicious broccoli raisin salad combines tender broccoli florets, plump raisins, crispy bacon, and crunchy pumpkin seeds. Tossed in a creamy Dijon dressing with a hint of sweetness, it's a perfect addition to your summer BBQs and cookouts.
Ingredients
Main ingredients
- 4 cups broccoli florets about 1 large head chopped up
- ⅓ cup raisins bringing that sweet chewy counterpoint
- 5 slices bacon cooked crisp and crumbled
- ¼ cup pumpkin seeds for extra snap and nuttiness
- ⅓ cup Greek yogurt for the dressing base
- ¼ cup mayonnaise to mellow out and add richness
- 1 teaspoon dijon mustard a little sharp bite
- 1 teaspoon maple or honey optional for a hint of sweet
- ¼ teaspoon black pepper
- salt generous pinch
Instructions
Instructions
- Start by tossing your broccoli florets, raisins, crumbled bacon, and pumpkin seeds together in a big bowl. You want all those textures mingling before the dressing comes in.
- In a separate smaller bowl, whisk together Greek yogurt, mayonnaise, dijon mustard, and if you’re feeling sweet, add that maple or honey now. Mix this up real smooth, then sprinkle in your black pepper and salt.
- Pour the creamy dressing over the broccoli mix and toss everything together so every bite's got that good sauce love. Don’t be shy getting your hands in there — sometimes you gotta get a little messy.
- Cover your bowl tight and pop it in the fridge for at least 30 minutes. This lets all those flavors mingle and soften up nicely while you wait.
Notes
If you want to add more crunch to the salad, add ¼ cup of panko breadcrumbs, toasted in a pan with 1 tablespoon olive oil over a medium heat and add them to the top of the finished salad before serving.