Maple Tahini Broccoli Salad

This protein-packed broccoli salad will definitely help to fill out a meal!  It’s similar to broccoli slaw, but I think roasting the broccoli gives you a more enjoyable salad.  You can certainly sub in any type of bacon for the turkey bacon.  If you want to go vegetarian I’d recommend replacing the bacon with toasted coconut chips.
Yields: 4-6 servings; Prep Time: 15 minutes total; Cook Time: 20 minutes
  • 24 oz chopped broccoli florets
  • 1 red onion, diced
  • salt and pepper
  • 6 slices turkey bacon
  • 1 tbsp canola oil
  • 1/4 cup tahini
  • 1/4 cup maple syrup
  • juice from 1 large lemon
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup raisins
  1. Preheat oven to 375 degrees Farenheit.  Prepare two baking sheets with baking spray.
  2. Place bacon in rows, without overlapping, on one tray.  On the other, spread broccoli and onion in one even layer.  Season vegetables with salt and pepper.
  3. Bake bacon for 15-20 minutes until fully cooked and starting to crisp.  When bacon is cool enough to handle tear into ~1/2 inch pieces.
  4. Bake broccoli for 20 minutes until the florets are softened and just starting to brown.
  5. In a large bowl, whisk together oil, maple syrup, tahini, and lemon juice until homogeneous.
  6. Add all remaining ingredients and toss to combine.


3 thoughts on “Maple Tahini Broccoli Salad

  1. Pingback: Broccoli, Bacon, Black Sesame, Banana | Eating Chalk

  2. Pingback: Broccoli, Bacon, Black Sesame, Banana - Review Zone

  3. Pingback: Bacon, Broccoli, ‘Bucha | Eating Chalk

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