Broccoli salad with maple bacon and caramelized apple vinaigrette

Delight your taste buds with this exquisite broccoli salad featuring the rich flavors of maple bacon and sweet caramelized apple vinaigrette.

Ingredients:

• 110g apple cider vinegar, divided
• 60g brown sugar
• 1 apple, peeled, cored and diced into medium-sized pieces (preferably Pink Lady or another sweet/tart apple variety)
• 1 clove garlic, minced
• 1 teaspoon fresh thyme
• juice of half a lemon
• 1 teaspoon maple syrup
• sea salt
• 4-170g olive oil
• 1/2 cup sliced almonds
• 6 strips thick-cut bacon
• maple syrup
• 1/2 small red onion, chopped small
• 450g broccoli, chopped into bite-sized pieces
• 1 Pink Lady apple, sliced thin and chopped
• 3/4 cup shredded carrots
• 1/2 cup dried cranberries
• 1/4 cup golden raisins
• salt

Instructions:

1. For the dressing
2. In a small skillet over medium heat, combine 3 oz. of vinegar and sugar. Cook until it thickens and turns into a dark caramel color with foamy bubbles appearing on the surface.
3. Stir in the apple and garlic, cooking until the apple softens, which takes about 5 minutes. Remove from heat and allow it to cool for a few minutes.
4. Using a blender or food processor, blend the apple mixture with the remaining vinegar, thyme, lemon juice, maple syrup, and a pinch of salt until it forms a uniform mixture with small chunks remaining.
5. Gradually add 4 oz. of olive oil and pulse again. Continue adding olive oil until you achieve your desired consistency. I used around 5 oz., resulting in a dressing similar in consistency to thin applesauce.
6. Season with salt to your taste and set the dressing aside.
7. For the salad
8. Preheat the oven to 350ºF. Toast the almonds on a baking sheet for about 5 minutes or until they turn golden brown. Then, set them aside.
9. Arrange bacon slices on a rimmed baking sheet lined with parchment paper, with some space between each slice. Drizzle the bacon with maple syrup. Bake in the oven for 15-20 minutes or until it reaches your preferred level of crispiness. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess oil. (You can use this time while the bacon is cooking for some chopping.)
10. Marinate the chopped onion in a small bowl with 1/2 cup of the prepared dressing. Allow it to sit for at least 5-10 minutes.
11. In a large bowl, mix together the broccoli, apple, carrots, cranberries, raisins, and almonds. Cut the bacon into bite-sized pieces and add them to the bowl. Include the onions soaked in dressing.
12. Combine all ingredients well and add more dressing as needed. I used all of my dressing. (The salad should not be overdressed. If you prefer more dressing, you may consider doubling the dressing recipe and use the extra for other dishes throughout the week.) Season with salt to your liking.

Summary:

• Calories: 3219 kcal
• Fat: 233 g
• Protein: 50 g
• Carbs: 262 g
• Potassium: 3380 mg
• Magnesium: 306 mg