3-4slicesthick cut bacon, cooked & cut into bite sized pieces (omit to make this salad vegetarian)
1/4cupminced red onion
1/4cup(optional) chopped cashews(or any combination of your favorite nuts)
1/4cup(optional) golden raisins (or any combination of your favorite dried fruit cut into small pieces)
FOR THE DRESSING:
2Tablespoonsapple cider vinegar
1/4teaspoonfresh cracked black pepper, or to taste
1/4teaspoonsalt, or to taste
1/4teaspoondried herbs, like thyme, basil, dill (optional)
Pre-heat oven to 425°F (220°C). Line a baking sheet pan with parchment paper.
Make the dressing: In medium bowl, combine all dressing ingredients (mayo, apple cider vinegar, brown sugar, Worcestershire sauce, dijon mustard, pepper, salt, and optional herbs). Set aside.
Place cut broccoli in a large bowl. Toss with olive oil to evenly coat. (Our preferred method is to add half the oil first, toss with the broccoli, then add the rest of the oil and toss again).
Place the broccoli on the lined baking sheet and roast for about 35 minutes, depending on the size of the broccoli pieces. Toss the broccoli at least once during baking. Once broccoli is roasted, remove from oven and allow to completely cool.
After broccoli is completely cool, toss with chopped bacon, red onions, optional cashews &/or raisins, and the dressing.
Chill the salad for at least 1 hour before serving.