Crunchy Broccoli Salad With Raspberry Vinaigrette


For The Salad

  • 6 cups fresh Smith's Farm's broccoli florets
  • 1 cup mixed dried berries
  • ½-cup roasted sunflower kernels
  • ¼-cup sliced almonds
  • 4 slices bacon, cooked to a desired crisp and crumbled
  • 1 small red onion, sliced

For The Raspberry Vinaigrette



  1. In a large salad bowl combine broccoli, dried fruits, sunflower seeds, almonds, crumbled bacon, and red onions; set aside.
  2. Set a handheld wire strainer over a small jar or glass.
  3. Using a spoon, push the raspberries through the wire strainer to puree. Reserve the raspberry juice.
  4. Transfer puree to a small mixing bowl; stir in the raspberry juice, sugar, lemon juice, vinegar.
  5. Whisk in the olive oil until completely incorporated.
  6. Add salt and pepper; continue to whisk until well combined.
  7. At this point, you can also whisk in the yogurt, if using.
  8. Pour dressing over broccoli mixture; toss to combine.
  9. Cover and chill for 4 to 24 hours.
  10. Stir before serving.
  11. If salad is a bit dry, stir in little olive oil or yogurt (if using) to moisten.
  12. Serve


Thank you to for this delicious salad recipe!