This broccoli salad is a Paleo twist on an American classic. It has all the taste of the traditional with none of the pro-inflammatory vegetable oils. This cruciferous cuisine is full of ingredients to support the detoxification of estrogen and tantalize your taste buds. You can pre-prepare the dressing and the bacon for the salad to make it even easier to whip up for a weekend BBQ or a weeknight meal.

Servings: 6 sides

Total time: 25 minutes

Prep time: 10-15 minutes

Cook time: 10 minutes


– ¾ cup of Primal Mayo (or any avocado oil-based mayo)

– 1 tbsp. of apple cider vinegar

– 1 tbsp. lemon juice

– 3 tbsp. honey (for dressing)

– Salt and pepper to taste

– 6 cups of broccoli

– ½ lb. of turkey bacon, cooked and crumbled (more if desired)

– 12 oz. of cranberries

– The seeds of one pomegranate

– 1/3 cup of raspberry balsamic vinegar

– 1/3 cup of honey (used for cranberry glaze)

– ½ cup of sprouted pumpkin seeds


  1. Chop up broccoli, only utilize florets for this specific recipe, and set 6 cups aside (you can save the stems for another salad or for juicing.)
  2. In a small bowl, mix mayo, apple cider vinegar, lemon juice, and honey to create the dressing.
  3. Salt and pepper dressing to desired taste.
  4. Cook turkey bacon on medium heat in a large skillet till it is crispy.
  5. Remove bacon from skillet, crumble into bits and place aside till you assemble the salad
  6. Place cranberries, raspberry balsamic vinegar, and honey in the large skillet that the bacon was cooked in (keep the bacon fat that has been rendered in the bottom of the pan for the cranberries to cook in; this adds another layer of flavor).
  7. Cook the cranberry mixture on medium heat until the cranberry skins begin to split and then remove from heat. The cranberry should be softened but still tacked so they hold up in the salad.
  8. Deseed the pomegranate and set seeds aside.
  9. Assemble salad by mixing dressing with broccoli and then fold in the remainder of the ingredients (bacon, cooked and flavored cranberries, and pomegranate)
  10. Sprinkle the sprouted pumpkin seeds on top and enjoy!

Recipe By, Karmen Gregg M.S

Selkirk Women’s Health