Fall Broccoli Salad

It’s like Broccoli Salad, but for the Fall!

I’m privileged enough to be part of large families on both sides, and I grew up with dozens of cousins. As a child, having cousins around for holidays made for fantastic memories. The mix of personalities on both sides of my family always felt equal parts kind and caring, chaotic and mischievous.

Now that I’m well into my 30s, it’s been quite some time since either side of my extended family has attempted to hold a gathering on or near an actual holiday. On my Hertzler side, we get together each July for Christmas in July, and on my Martin side, Labor Day weekend is when we get to see everyone in one place at one time.

Because both sides of my family are quite large, food usually takes the form of a potluck-style event. For my family’s contribution to this past July get-together, I decided to make broccoli salad. It was hot, and I didn’t feel like cooking or putting too much effort into what I was going to bring, but I still wanted it to be a crowd-pleaser.

If you’ve enjoyed broccoli salad before, you know it has a sweet and tangy dressing that clings beautifully to a combination of broccoli, raisins and crispy bacon for a little salty contrast. While preparing the dish, I started thinking about how this simple picnic salad could transition nicely into a fall side dish. Rather than raisins, I used cranberries, which are a more seasonal choice. Cubed roasted butternut squash adds another texture and a beautiful visual element to the dish, while roasted pepitas bring another salty component alongside the bacon. If you want to turn it from a side dish into a true salad, punchy, peppery arugula is fantastic. The great thing about these ingredients is that they are all in peak season during the fall.

Give this updated regional classic a try, and let us know what you think of our fall broccoli salad recipe. Check our current market offerings here, or sign up for our CSA box here to get fresh ingredients delivered!

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