Broccoli Cornbread Salad Recipe
Broccoli Cornbread Salad is a delightful mix of fresh broccoli florets, crispy bacon, sweet cranberries, and crunchy nuts or seeds tossed in a creamy dressing with a hint of tanginess. It's a perfect blend of flavors and textures that will satisfy your taste buds.
Servings 8 servings
Calories 312kcal
Ingredients
- 8 cups broccoli florets cut into bite-sized pieces
- ½ cup bacon bits
- ½ cup dried cranberries
- ⅓ cup red onion diced, raw or pickled
- ⅓ cup sunflower seeds or chopped pecans, walnuts, or almonds
- 3 tablespoons cider vinegar
- 1 and ½ tablespoons granulated sugar or coconut sugar, honey, or brown sugar
- 1 cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- ⅛ teaspoon salt if desired
- ¼ teaspoon black pepper more or less if needed
Cornbread
- 8.5 ounce package Jiffy corn muffin mix
- 1 large eggs
- ½ cup whole milk
Instructions
Cornbread
- You'll make the cornbread according to the directions on the Jiffy package. Preheat the oven to 400℉. Mix the cornbread mix, egg, and milk. Pour into one 8-inch cast-iron skillet and cook for about 30 minutes.
- Remove from the oven, invert onto a plate, and allow the cornbread to cool. After it's cooled, cut into cubes.
For the Salad
- In a medium bowl, whisk together cider vinegar, sugar, mayonnaise, salt, and pepper until smooth.
- Thoroughly wash the broccoli. Cut broccoli florets into bite-sized pieces.
- In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, bacon bits, and cornbread cubes.
- Pour the dressing over and toss until the dressing covers all the ingredients. The cornbread will break up some but that's okay.
- Cover and refrigerate for at least 2 to 4 hours before serving.
Nutrition
Calories: 312kcal | Carbohydrates: 42g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 752mg | Potassium: 449mg | Fiber: 6g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 82mg | Calcium: 130mg | Iron: 2mg
