Super Simple Broccoli Salad
The 2018 harvest is here and that means pecan season is in full swing. With that said, we have an abundance of fresh pecans to work with come meal time. Tonight we made this super simple broccoli salad. Believe me when I say simple. It seriously doesn’t get any easier than this. All you need is broccoli, dried cranberries, toasted Calianna pecan pieces and your favorite poppyseed dressing.
In all honesty, I eyeballed everything so feel free to put as much or as little of each ingredient as your heart desires. This serving was plenty for my husband and I.
1 medium sized broccoli crown
1/4 cup dried cranberries
1/3 cup chopped and toasted Calianna pecan pieces
1/4 Poppyseed Dressing
Wash and remove as much water as you can from the broccoli crown. I prefer bite sized pieces so I cut the broccoli florets pretty small. Don’t throw away those broccoli stems, use them too! Place into your most loved serving apparatus. Give your Calianna pecan pieces a rough chop. Toast the chopped pecans in a skillet over low/medium heat for about 5-7 minutes (stir occasionally). Place them into the bowl with the broccoli. Measure the cranberries and add to the other ingredients. Now add your favorite poppyseed dressing and mix everything together. BOOM! Just like that, you’re done! Place your bowl into the refrigerator to chill while you prep the remainder of your meal.
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