Instructions

• Preheat your oven to 425 degrees Fahrenheit. This gets things ready for that crisp roast on the broccoli you’re looking for.
• Grab your big bowl and toss frozen broccoli with garlic powder, kosher salt, onion powder, and black pepper. Drizzle olive oil and mix it in well so every bit is coated.
• Spread this broccoli mix out in a single layer on a baking sheet. Roasting it for 20 to 25 minutes will give you tender pull and a little char edge that’s just right.
• While broccoli roasts, cook your bacon in a skillet over medium heat. Get it nice and crispy then chop into pieces – those bites will be total game changers.
• In a large mixing bowl, combine roasted broccoli, chopped bacon, pecans, and pepita seeds. You’re layering in that texture and flavor so don’t rush this part.
• Whisk together hot honey, Dijon, yellow mustard, apple cider vinegar, and a pinch of salt to make the dressing. Pour over salad and toss so everything’s coated with that tangy-sweet punch.
• Serve it up immediately while it’s warm and fresh. This salad’s perfect as a meal or alongside your pressure cooker cheesy grits and cornbread for a dang cozy dinner.