Turkey Bacon and Seed Broccoli Salad

This American lunch recipe combines authentic flavors with modern cooking techniques. Ready in 20 minutes, serves 4 people. Serve chilled in a large bowl or portioned into individual servings. Pairs excellently with grilled lean protein like chicken breast or salmon.

Cuisine: American Type: Lunch Time: 20 min Servings: 4 Calories: 246 per serving
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Nutrition Information

Each serving contains approximately 246 calories and 14.0g of protein. Macronutrients include 25.0g carbohydrates and 10.0g fats per serving.

Per Serving

Calories
246
Protein
14.0g
Carbohydrates
25.0g
Fats
10.0g

Total

Calories
984
Protein
56.0g
Carbohydrates
100.0g
Fats
40.0g

Ingredients

This recipe requires 10 ingredients. All ingredients are commonly available at grocery stores.

  • 1.25 lb Fresh Broccoli
    florets cut into small bite-sized pieces, stems peeled and diced
  • 6.0 oz Turkey Bacon
    uncured nitrate-free, cooked until crispy and crumbled
  • 0.5 cup Plain Greek Yogurt
    non-fat or low-fat, creamy substitute for mayonnaise
  • 0.25 cup Sunflower Kernels
    roasted and unsalted
  • 0.33 cup Dried Cranberries
    unsweetened or fruit-juice sweetened
  • 0.25 cup Red Onion
    finely minced
  • 2.0 tbsp Apple Cider Vinegar
    raw and unfiltered
  • 1.0 tbsp Pure Maple Syrup
    Grade A, natural sweetener
  • 0.25 tsp Sea Salt
    fine grain
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Preparation

  1. Gather a large mixing bowl, a small bowl for dressing, a cutting board, a chef's knife, and a large skillet.
  2. Wash 1.25 lb fresh broccoli (570g) thoroughly and pat dry.
  3. Cut the broccoli florets into very small bite-sized pieces. Peel the tough outer layer of the stems and dice the inner stems into small cubes.
  4. Finely mince 0.25 cup red onion (40g) and set aside.
  5. Measure out 0.25 cup sunflower kernels (35g) and 0.33 cup dried cranberries (40g) into small prep bowls.

2. Cook and Crumble Turkey Bacon

  1. Place the skillet over medium heat and allow it to warm up.
  2. Add 6 oz turkey bacon (170g) to the skillet in a single layer (cook in batches if necessary).
  3. Cook the bacon, turning occasionally, until deeply browned and crispy.
  4. Transfer the bacon to a paper towel-lined plate to drain and cool slightly.
  5. Once cool enough to handle, crumble or chop the bacon into small bits.

3. Prepare Creamy Dressing

  1. In a small bowl, combine 0.5 cup plain Greek yogurt (125g), 2 tbsp apple cider vinegar (30ml), and 1 tbsp pure maple syrup (15ml).
  2. Add 0.25 tsp sea salt (1g) and 0.25 tsp freshly ground black pepper (0.5g).
  3. Whisk vigorously until the dressing is smooth and well combined.

4. Combine and Toss Salad

  1. In the large mixing bowl, combine the chopped broccoli, minced onion, sunflower kernels, dried cranberries, and crumbled bacon.
  2. Pour the dressing over the salad ingredients.
  3. Toss everything together until the broccoli is evenly coated with the dressing.

Plating

  1. Select a wide, shallow bowl or a rustic ceramic plate to frame the fresh, vibrant ingredients.
  2. Spoon the salad into the center of the dish, piling it gently upwards to create height and volume rather than flattening it out.
  3. Scatter a handful of reserved crispy turkey bacon and sunflower seeds over the top of the mound to ensure the crunchy textures are visible and inviting.
  4. Place a few extra dried cranberries on the very top to add distinct pops of deep red color against the creamy green background.
  5. Finish with a fresh crack of black pepper over the entire dish and wipe the rim of the plate clean with a cloth for a sharp, professional presentation.

Family Beverage

Sparkling water with cucumber and mint or iced herbal tea

Alcohol Beverage

Chilled Sauvignon Blanc or a light Pinot Grigio

Serving Suggestions

Serve chilled in a large bowl or portioned into individual servings. Pairs excellently with grilled lean protein like chicken breast or salmon.

Notes

Toasting the sunflower seeds lightly in a dry pan brings out their nutty flavor. Use unsweetened dried cranberries to keep the sugar content low while maintaining a tart sweetness. For the best texture, allow the salad to marinate in the refrigerator for at least 30 minutes before serving.

Storage

Transfer the salad to a clean, airtight container and refrigerate immediately. It will keep well for up to 3 to 4 days. For the best texture, store the crispy turkey bacon and sunflower seeds in separate small containers and mix them in just before serving to maintain their crunch, although storing it fully mixed allows the flavors to meld beautifully.

Freezing

This dish is not suitable for freezing. The raw broccoli will lose its crisp texture and become unpleasantly soggy upon thawing, while the Greek yogurt dressing is likely to separate and become grainy. Enjoy this salad fresh or from the refrigerator.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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