Ingredients
4-5 slices of cooked bacon chopped
1 tbsp + 1 tsp olive oil
5 cups broccoli florets, diced
3 cups of kale, roughly chopped
2 cloves of garlic, minced
1/4 cup pepitas
1/4 cup dried cranberries
Dressing
2 tbsp apple cider vinegar
1/4 cup mayonnaise
2 tbsp dijon mustard
1 tsp honey
1/4 tsp salt
1/8 tsp garlic powder (or more if desired!)
a pinch of freshly cracked pepper
STEP 1
Preheat oven to 400. Line a sheet pan with parchment paper and add your bacon slices on it. Cook for 15 minutes or until desired crispiness is achieved. Let bacon cool and then dice into small bite size pieces.
Next, dice the broccoli into florets. Roughly chop the kale and finely mince the garlic.
STEP 2
Add 1 tbsp of olive oil to a large cast iron skillet.
Add the broccoli to the cast iron skillet along with a large pinch of salt.
Let it cook, stirring it around every minute or so to make sure it’s cooking properly. Let the broccoli cook for about 4-5 minutes
STEP 3
Next, add in the chopped kale and the garlic with another tsp of olive oil. Stir around and cook for 1-2 minutes or until kale is cooked through. Remove from heat and set aside.
STEP4
In a small bowl, combine the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, garlic powder and pepper. Taste and adjust seasoning if desired (if you want it creamier, add more mayo!)
STEP 5
Add the broccoli and kale mixture to a large bowl. Add in the pepitas and dried cranberries. Drizzle on the dressing – I recommend drizzling on just a little bit at a time until you decide how creamy you want the dressing (you can always add more later!)
Serve immediately or let sit in the fridge for 30 minutes or so and then serve. Enjoy!
Recipe by Our Balanced Bowl