Prep time: 30 minutes | Cook time: 25 minutes | Total time: 30 minutes | Serves: 8 as a side
There’s good reason why this broccoli salad was such a hit in the 90s: wholesome broccoli accompanied by sweet, creamy miso dressing with savory bacon and crunchy sunflower seeds. In this updated version, rice vinegar and miso paste reduce the amount of mayonnaise used and honey or maple syrup replace refined sugar. And Ruby Crunch roasted sunflower seeds amp up the texture and flavor. Bring this to your next potluck and watch it disappear!
Ingredients
· 8 cups broccoli florets, cut into bite size pieces
· 1/2 pound bacon, cooked until crisp and crumbled
· 1 cup red onion, finely chopped
· 1 cup raisins (or dried cranberries)
· 1 cup sunflower seeds
· 4 tbsp honey or maple syrup, divided
· 3 tbsp Ruby Crunch
· 1/2 cup mayonnaise
· 3 tbsp rice vinegar
· 2 tbsp sweet white miso paste
· Salt and pepper, to taste
Instructions
Prepare the sunflower seed crunch: Preheat oven to 225°F and line a baking sheet with parchment paper or silicone baking mat. In a bowl, add the Ruby Crunch and 2 tbsp of honey or maple syrup, mix until combined. Add the sunflower seeds and mix until everything is evenly coated. Spread the mixture in a single layer on the prepared baking sheet, making sure they are not crowded, so they roast evenly. Sprinkle with salt. Bake in the oven for 20-25 minutes, tossing halfway through, until they are toasted and slightly golden brown. Pull them out and give them a stir a few times. Let the mixture cool completely on baking sheet. As they cool, the coating will set up and harden.
Prepare the salad ingredients: Bring a pot of salted water to a boil and put the broccoli florets into the water. Cook for 1 minute and transfer to an ice bath. Meanwhile, place the red onion and raisins in a large bowl. Once fully cooled, drain the broccoli and pat it dry. Make sure it is thoroughly dry and then add it to the bowl with the onion and raisins or cranberries. An alternative method is to use broccoli that is not blanched.
Create the dressing: In a separate bowl, add the miso paste, rice vinegar and 2 tbsp of remaining honey or maple syrup. Mash this together until the miso paste is fully combined with the other ingredients, forming a smooth mixture. Add the mayonnaise and stir to combine. Season with salt and pepper (note the miso paste is already salty).
Assemble: Pour the dressing over the salad ingredients and mix to combine. Immediately before serving, add the crumbled bacon and sunflower seed crunch. Can be made ahead in the day, storing the bacon and sunflower seed crunch separately.
