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Broccoli Crunch Salad

My favorite broccoli salad is here! This broccoli crunch salad is full of grilled broccoli, sliced almonds, diced scallions and crunchy bacon. It's so good!
4.84 from 18 votes
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Ingredients

  • 4 slices bacon, chopped
  • 1 to 2 heads of broccoli, you want 4 to 5 cups broccoli florets
  • olive oil
  • kosher salt and freshly cracked black pepper
  • 1 large shallot, diced (about ¼ to 1/3 cup, or add as much as you like!)
  • ½ cup toasted, sliced almonds

honey mustard vinaigrette

  • tablespoons  apple cider vinegar
  • 2   tablespoons  honey
  • tablespoon  dijon mustard
  • garlic cloves,  finely minced or pressed
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1/2  cup  extra virgin olive oil

Instructions 

  • Heat a skillet over medium-low heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is golden and crunchy and the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain and excess grease.
  • Preheat the grill to medium heat.
  • To grill the broccoli, slice it top down into thick pieces. I spray mine with an olive oil spray and sprinkle with salt and pepper. Once the grill has been hot for 10 to 15 minutes, place the broccoli pieces on the grill. Grill for 2 to 3 minutes per side, or until it’s charred and golden. Remove the broccoli and let it cool slightly, then chop it into pieces.
  • You can also use florets and a grill pan or basket, follow the same steps above. Grill it for 6 to 8 minutes, shaking the pan and tossing the broccoli occasionally. Let it cool slightly before using.
  • As a third option, you can roast the broccoli at 400 degrees F for 20 to 25 minutes. Or you can use the broccoli raw!
  • Once the broccoli has been chopped (I prefer smaller pieces, but chop it into a size you enjoy), place it in a large bowl. Add in the bacon, diced shallot and almonds. Toss the mixture together.
  • Drizzle on half of the dressing and toss the salad well. At this point, you can determine how much more dressing you want to add. You can also add a sprinkle of salt and pepper here if the salad needs that.
  • Serve immediately! Leftovers store pretty well in the fridge (I love them myself, but wouldn’t necessarily serve it this way to friends), but I would not make this a day or night ahead for a party. I would assemble the ingredients the morning of and add the dressing on right before serving.

honey mustard vinaigrette

  • In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.
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