Pescatarian Broccoli-Bacon Salad

Total time1 hr

Prep time20 min

Cook time10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the salad

8 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
See all
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 ½ lb broccoli (about 2 medium heads), cut into small florets
½ cup red onion, finely diced
⅓ cup dried cranberries
⅓ cup roasted sunflower seeds

For the dressing

¾ cup mayonnaise
2 tbsp apple cider vinegar
2 tbsp granulated sugar
½ tsp salt
¼ tsp black pepper

Instructions

1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the strips are deep golden brown and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool completely, then crumble into small pieces.
2
While the bacon cooks, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper in a small bowl until smooth and the sugar is fully dissolved.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!