INGREDIENTS
2 broccoli heads
½ tsp salt
1 tbsp dried parsley
1½ tsp jarred Calabrian chili pepper
½ tsp oregano
½ tsp garlic powder
¼ cup olive oil
1 cup dates, deseeded & chopped
¼ cup red onions finely diced
¼ cup roasted sunflower kernels
½ cup grated parm (optional)
Warm Bacon & Balsamic Reduction:
2 pieces bacon diced
3 tosp olive oil
½ cup balsamic
2 tbsp brown sugar
Warm Bacon and Balsamic Broccoli Salad
Prep Time
Cook Time
Passive Time Servings
INSTRUCTIONS
-Preheat oven to 425F
-Remove the florets from the broccoli head and cut each floret in half.
-Line 2 large baking sheets with parchment paper.
-Divide florets amongst the 2 baking sheets.
-To a measuring cup, add salt parsley, jarred Calabrian chili pepper, oregano, garlic powder and ¼ cup olive oil. Mix well and drizzle over broccoli.
-Add ½ cup dates to each baking sheet.
-Roast broccoli and dates in oven for 20 minutes.
-While the broccoli roasts, add bacon to a medium sized sauce pan.
Cook over medium heat until fat has rendered and bacon is crispy then use a slotted spoon to remove the bacon and set aside (don't throw it away)
-Add 3 tbsp olive oil, balsamic vinegar and brown sugar. Bring to a boil, then reduce to a simmer. Let simmer until the liquid thickens and begins to drag then remove from heat.
-Add roasted broccoli & dates to your serving dish. Top with bacon and balsamic reduction, red onions, sunflower kernels, crispy bacon grate parm.