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I am glad to be back food blogging. It has been several months since a recipe (or anything graced thess pages). I took a hiatus because I needed a break personally (and I was launching a business) and something had to give. Sadly, it was this and a month hiatus turned into five months. I am glad to be back rejuvanated and inspired to be consistent with this space. I am starting off slow with one post per week (wednesdays) and hoping to increase that in future. I also do a lot of entertainment and event planning and I am hoping to bring you behind the scenes.

Now to the important things (and why you are here) - This Broccoli Cranberry Walnut Salad.

My goal this year is better health especially with my diet, so the year started off with a lot of Salads but after a week eating plain Salads, I was over it.  I decided to update my traditional broccoli salad with some of my favorite garnishes. I added bacon (because everything is infinitely better when bacon is added to the mix). Then I tossed in some cranberries and walnut - the result was this incredibly hearty and filling salad. This recipe is part salad and part awesome(ness) in a bowl.


  • 18 oz broccoli , roughly chopped
  • 1 cup dried cranberries
  • 8 to 10 strips of bacon
  • 3/4 cup mayo
  • 2 tablespoon honey
  • 1 table spoon chai seed, for garnish
  • chopped walnut, for garnish


  • Preheat over to 350 F
  • Crisp bacon in oven for 10 to 15 minutes.
  • Take out of oven and let it cool down before roughly chopping the bacon,
  • In a salad bowl, add broccoli , dried cranberries, bacon, mayo, honey and chai seed. Stir together to combine all the ingreidients.
  • Serve and garnish with chopped walnut.

Recipe Tip. Absolutely important that you use fresh broccoli. You also want your broccoli to be crunchy, not soggy. I got very lucky and was able to grab two bags of fresh broccoli from Trader Joes as it was been set out so it was both fresh and crunchy. If you can't find that in your grocery store - go ahead and buy heads of broccoli. Bring lightly salted water to a boil, drop in the broccoli and let it cook on medium heat for 2 to 3 minutes. Then immediately blanche it in ice cold water. Drain the water out and lay brocolli on clean paper towel to dry out. Lightly sautee it wil olive oil, let it cool and roughly chop for the salad.