Candied Bacon Roasted Broccoli Salad Recipe
This Candied Bacon Roasted Broccoli Salad is what happens when the potluck classic gets roasted, topped with brown sugar bacon, and tossed in a tangy apple cider vinaigrette instead of mayo. Charred edges, sweet and salty bacon, toasted pecans, and a few pomegranate arils on top make it look like a LOT more work than it is.
Servings: 8 servings
Equipment
- Wooden Salad Bowl
Ingredients
Roasted Broccoli Salad
- 8 ounces thick-cut bacon cut into ½-inch pieces
- 3 tablespoons brown sugar firmly packed
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 8 cups broccoli florets about 2-3 large heads
- 4 shallots peeled and thinly sliced into rings
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ¾ cup pecans chopped
- ½ cup pomegranate arils
Apple Cider Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 garlic clove grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Break apart the bacon pieces as best you can and place them in a medium bowl. In a small bowl, mix together the brown sugar, black pepper, and cayenne pepper, if using. Sprinkle the sugar mixture over the bacon and toss until every piece is coated.3 tablespoons brown sugar, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper
- Spread the bacon in a single layer on a large baking sheet, leaving a little space between pieces.
- Bake for 20-25 minutes, or until the bacon is deep golden brown and caramelized. Start checking at 15 minutes, since the brown sugar can burn quickly. Transfer the bacon to a wire rack in a single layer to cool and crisp up.
- Meanwhile, spread the broccoli in a single layer on a second large baking sheet with the broccoli cut-side down. Sprinkle the shallots over the top. Drizzle the broccoli and shallots with the olive oil (or spritz with an oil sprayer), then sprinkle with the salt.8 cups broccoli florets, 4 shallots, 2 tablespoons olive oil, ¾ teaspoon salt
- Once the bacon is out of the oven, roast the broccoli and shallots for 18 minutes.8 cups broccoli florets, 4 shallots
- Add the pecans to the baking sheet and roast for 5-7 minutes more, or until the broccoli is charred around the edges and the pecans are toasted.¾ cup pecans
- Meanwhile, add the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and black pepper to a jar. Seal and shake until well combined.¼ cup extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 garlic clove, ¼ teaspoon salt, ¼ teaspoon black pepper
- Just before serving, transfer the broccoli, shallots, and pecans to a serving bowl. Drizzle with about half of the vinaigrette and toss to coat. Add more vinaigrette to taste.8 cups broccoli florets, 4 shallots, ¾ cup pecans
- Break apart any bacon pieces that stuck together. Top the salad with the bacon and pomegranate arils. Serve any remaining vinaigrette on the side.½ cup pomegranate arils
Notes
Crispy bacon: For even crispier bacon, set a wire rack on the baking sheet and spread the bacon on the rack in a single layer (lining the sheet with foil first makes cleanup SO much easier). Regular-cut bacon cooks faster than thick-cut, so start checking it at 12 minutes.
Spice: Leave out the cayenne for a mild version that's friendly for the whole family.
Swaps: Walnuts work in place of pecans, thinly sliced sweet onion in place of shallots, and maple syrup in place of honey. Dried cranberries work in place of pomegranate arils (the salad will be a little sweeter). If trying it with frozen broccoli, thaw first and pat dry really well so it doesn't come out soggy.
Make ahead: The broccoli, shallots, and pecans can be roasted a day ahead and served at room temperature. The candied bacon can be stored in an airtight container in the fridge for up to 3 days, then re-crisped at 400°F for 3-5 minutes. The vinaigrette keeps in the fridge for up to 3 days (just give it a good shake). Wait to dress the salad until right before serving.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The bacon and pecans soften over time, so store them separately if you can.
Freezing: I don't recommend freezing this one, since the broccoli turns mushy and the bacon loses its crunch.
Nutrition
Calories: 350kcal | Carbohydrates: 19g | Protein: 8g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 533mg | Potassium: 466mg | Fiber: 4g | Sugar: 11g | Vitamin A: 612IU | Vitamin C: 84mg | Calcium: 64mg | Iron: 1mg
