Broccoli Raisin Salad

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This delicious broccoli raisin salad combines tender broccoli florets, plump raisins, crispy bacon, and crunchy pumpkin seeds. Tossed in a creamy Dijon dressing with a hint of sweetness, it's a perfect addition to your summer BBQs and cookouts.

Prep Time9

Cook Time6

Total Time15

Course: Salads

Cuisine: American

Keyword: broccoli raisin salad

Servings: servings

Author: Gina Matsoukas

Ingredients

4 cups broccoli florets about 1 large head of broccoli
1/3 cup raisins
5 slices bacon cooked and crumbled
1/4 cup pumpkin seeds

Dressing

1/3 cup Greek yogurt
1/4 cup mayonnaise
1 teaspoon dijon
1 teaspoon maple or honey optional
1/4 teaspoon black pepper
Generous pinch of salt

Instructions

Place the broccoli florets in a steamer basket with a little water in the bottom of the pan. Bring to a simmer and steam for 4 - 5 minutes until al-dente. Add the dried raisins to the steamer pot with the broccoli during the last 1 minute of cooking to soften and make them nice and juicy.
Plunge the broccoli and raisins in ice water to cool and stop the cooking process. Drain and pat dry with a kitchen towel. Make sure they are dry to avoid watering down the dressing.
Chop broccoli into bite-sized pieces.
Meanwhile, add the pumpkin seeds to a skillet and toast on a medium-low heat, tossing occasionally, until they are lightly toasted. Remove from the pan and allow to cool.
In a small bowl, whisk together the Greek yogurt, mayonnaise, dijon, optional honey or maple, salt and pepper.
Add the chopped broccoli to a large mixing bowl with the raisins, bacon, toasted pumpkin seeds, dressing and toss to combine.

Notes

If you want to add more crunch to the salad, add 1/4 cup of panko breadcrumbs, toasted in a pan with 1 tablespoon olive oil over a medium heat and add them to the top of the finished salad before serving.

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