Name: Fall Broccoli Salad
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Ingredients: 1 large head of broccoli, cut into bite-size florets; 1 butternut squash, roasted and cut into bite-size pieces; ½ c. dried cranberries; ½ c. pepitas, or roasted pumpkin seeds; 6–8 slices bacon, cooked and chopped; 1 pear or 1 apple, diced, optional for even more fall flavor; ½–¾ c. mayonnaise; ¼ c. sugar; 3 Tbsp. apple cider vinegar

Fall Broccoli Salad

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Author: Brandon Hertzler
Prep Time: 20 minutes
Chill Time: 60 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes

Ingredients

Scale

1 large head of broccoli, cut into bite-size florets
1 butternut squash, roasted and cut into bite-size pieces
½ c. dried cranberries
½ c. pepitas, or roasted pumpkin seeds
6–8 slices bacon, cooked and chopped
1 pear or 1 apple, diced, optional for even more fall flavor
½–¾ c. mayonnaise
¼ c. sugar
3 Tbsp. apple cider vinegar

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Instructions

Cut the broccoli into bite-size florets and roast the butternut squash. Cut the squash into bite-size pieces.
Combine the mayonnaise, sugar and apple cider vinegar to make the dressing.
Combine the broccoli, butternut squash, dried cranberries and dressing. If adding a diced pear or apple, add it now. Let the salad sit for at least 1 hour.
Just before serving, add the bacon and pepitas, then mix well. Serve over a bed of arugula if you wish.

Nutrition

Serving Size: 8 servings

Keywords: squash, broccoli, cranberries, fall

Find it online: https://www.weaversorchard.com/fall-broccoli-salad/