"Just in time to be quickly added to my Thanksgiving menu came this recipe via email from blogger Becky Hardin @ thecookierookiedotcom. Becky may not have started her "learn to cook journey" until after the age of 30, but IMO she made up for lost time w/lightening speed & my best proof of her expertise is this "perfect for Thanksgiving" side-dish salad. I'm in serious like w/this recipe. ENJOY!"

Original is 8 servings

Metric US

I've Tried It

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Step by Step Method

Step 1

Preheat oven to broil. Spread the diced broccoli over a foil-lined baking sheet. Sprinkle w/oil & place under the broiler until slightly charred. Watch closely as it can burn quickly. Remove from oven & allow to cool.

Step 2

Place all ingredients EXCEPT bacon in a med-sized serving dish/bowl. Mix well & chill in the fridge 1-2 hrs or until ready to serve. Add crisp bacon just prior to serving.

TIP FROM BECKY: "If you prefer a milder onion flavor, soak it in cold water for 15 min & drain well B4 adding it to the salad. It takes the edge off!" (Added by Me - You can also make part of this salad using the milder onion flavor so it will be more kid-friendly if that's an issue.

NOTE #1 FROM ME: My preference is to plump the cranberries in water B4 adding them to the salad. I like texture, but this salad has lots of texture. I also feel the salad will be more flavorful w/the cranberries plumped.

NOTE #2 FROM ME: I've made more than my share of broccoli salads in my cooking lifetime & ALL of them were better if made a day ahead of intent to serve = Your choice.

Cranberry Almond Charred Broccoli Salad

Ingredients

Nutritional