Broccoli happens to be my favorite vegetable. I have it with lunch and dinner every day – it’s very healthy and it full of fiber. So today I made the most delicious Broccoli Salad. It was quick and easy to make, and it tasted great.
Vegan Broccoli Salad
6 Strips of Vegan bacon (you can also use vegan bacon bits)
2 Large Heads of broccoli
1/2 Cup of red onions, chopped
Himalayan salt and pepper to taste
1/2 Cup of almonds, chopped
1/4 Cup of honey
1 Clove of garlic, crushed
2 Dried Chile de Arbol peppers (dried chipotles)(optional)
1/4 Cup of extra virgin olive oil
1/4 Cup of apple cider vinegar
1/2 Cup of dried cranberries
4 Ounces of vegan cheddar cheese
1/4 Cup of red onion
-Cook bacon in a toaster oven or a skillet over medium heat. Remove from pan or toaster oven when crispy. Remind from pan and set on a paper towel and set aside.
-Add 1 tablespoon of olive oil to skillet.
Trim the woody ends from the broccoli stalks and then cut the heads away from the stems. Cut the stems and heads into halves. Don’t separate into florets.
-Return the skillet to medium-high heat. Place the broccoli in the skillet, cut-sides down. Season generously with salt and pepper. Cook, undisturbed, until browned but crunchy for 5 minutes. Turn and continue to cook for 1 minute. Transfer the broccoli to a cutting board.
-Once the broccoli cools enough, roughly chop the broccoli and transfer to a large serving bowl.
-Return the skillet to heat and reduce the heat to medium. Add almonds and toast until fragrant, mix often about 2-4 minutes, mix often. Transfer to a serving bowl with the broccoli.
-Reduce the skillet heat to low. Add the honey, garlic and Chile’s and cook over low heat until the honey begins to foam, about 5 minutes. Remove from heat. Stir in the olive oil and vinegar. Let cool and set aside.
-While the honey dressing is cooking, chop the bacon and add to the serving bowl. Mix in the cranberries, cheese, and red onion until evenly distributed. Pour the honey dressing mix and serve. Enjoy!