This Parmesan Broccoli Salad is the absolute best broccoli salad you can make. Crispy broccoli, red onion, cranberries, pine nuts, bacon, parmesan, and the easiest creamy dressing. You're going to crave this side all summer long!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Side
Cuisine: Gluten Free, Grain Free, Sugar Free
Keyword: broccoli, grilling, quick, salad
Servings: 8(1 cup) servings
Author: Christina
Ingredients
1lbbroccoli florets
¾cupgrated parmesan cheese
½cupdried cranberriescan use raisins
½cuppine nutscan use sunflower seeds
⅓cupred oniondiced
4strips of cooked baconturkey or pork, chopped
Dressing
½cupmayonnaise
¼cuppure maple syrup
1tbsp + 1 tspapple cider vinegar
¾tspground mustard
¼tsppaprika
¼tspsalt
¼tspblack pepper
Instructions
Add the mayo, maple syrup, apple cider vinegar, ground mustard, paprika, salt, and pepper to a medium bowl and stir until well combined.
Chop your broccoli florets into smaller pieces. (I like about ¾-inch pieces.) Add to a large bowl. Stir in the parmesan, dried crandberries, pine nuts, diced red onion, and chopped cooked bacon.
Use a spatula to pour the dressing over the broccoli mixture, scraping any remaining dressing from the sides of the bowl so you don't miss any. Stir to coat the broccoli.
Store in an airtight container in the refrigerator until ready to eat. Can be served immediately but it's best if it sits for at least an hour.
Notes
Nutrition information assumes you're using a regular mayo. I typically go with a light mayo which will reduce the total calories per serving by about 40 (actual number depends on the brand you use of course).