Hands-on Time
20 Mins
Total Time
35 Mins
Yield
Serves: 4 (serving size: 1 cup)

This recipe, which was developed by Southern Living test kitchen pro Ivy Odom, will become your year-round go-to side. We love it any time of year, but we think it’s especially perfect served on a picnic table for summer suppers. Ivy describes this side as “not-yo-mama’s broccoli salad. It’s like the classic creamy mayonnaise-red-onion-craisin-broccoli salad you grew up having at church picnics, but better. It has more crunch and more flavor, plus pickled onions. That’s enough of a reason to make it.” We agree, and then some. We’re sure Ivy's recommendation has convinced you to try your hand at this recipe, but if somehow you still need a few more reasons, look to the ingredients list, which combines the flavors of Dijon, mayo, honey, apple, and fennel. Add some chopped toasted pecans and savory bacon, and you’ve got a side that’s at home anywhere. So good. (Bonus: It travels well, too!)

How to Make It

Step 1

Bring vinegar, 11/2 tsp. salt, sugar, and 3/4 cup water to a boil in a medium saucepan over high. Cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Place onions in a heat-safe glass measuring cup. Pour hot vinegar mixture over onions, pressing onions down into mixture to be sure they are fully submerged. Let mixture cool to room temperature, about 2 hours. Transfer mixture to the refrigerator and chill, covered, overnight or up to 2 weeks.

Step 2

Place a rimmed baking sheet in oven. Preheat oven to 450°F with baking sheet in oven. Toss broccoli with 1 Tbsp. olive oil and 1/2 tsp. salt in a medium bowl. When oven is up to temperature, place broccoli in a single layer on hot baking sheet. Roast broccoli in preheated oven 12 minutes, or until tender and slightly browned. Let cool completely, about 20 minutes. Whisk together mayo, honey, dijon, remaining tablespoon olive oil, remaining 1/4 teaspoon salt, and 2 tablespoons pickled onion liquid in a small bowl. Toss broccoli with apple, fennel, fennel fronds, pecans, bacon, 1/2 cup pickled onions, and dressing.