Broccoli salad with crispy bacon, sunflower seeds and cranberries from Downshiftology Healthy Meal Prep: 100+ Make-Ahead Recipes and Quick-Assembly Meals: A Gluten-Free Cookbook (page 131) by Lisa Bryan

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Notes about this recipe

  • casey_mu301h on March 10, 2026

    Subbed almonds for sunflowers and pecorino romano for goat cheese based on what we had in the fridge and it was delicious!

  • Ro_ on January 09, 2024

    I blanched the broccoli and then ran it under cold water, as I was a bit scepitcal of leaving it entirely raw. I also didn't have dried cranberries, but I did have frozen ones - my attempt to dry them in the oven left them a bit crispy, some might say burnt, but I did manage to salvage a few to use in. In terms of the finished product: my partner absolutely loved this salad and everything about it, I haven't seem him as enthusiastic about a salad recipe for a good while. I however thought that it could cope with a bit less of the dressing, and also that I'd prefer it with feta instead of goat's cheese. But I will definitely be repeating with these tweaks!

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