Recipe courtesy of Gesine Bullock-Prado

Broccoli Salad with Baked Croutons

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe



2 large heads broccoli (preferably organic)

6 slices prosciutto or turkey bacon 

Raw biscuit dough scraps (from the Turkey Potpie with a Biscuit Crust below)

1/2 small red onion, minced 


1/3 cup balsamic vinegar

2 tablespoons maple syrup 

2 tablespoons stone-ground mustard 

1 teaspoon Thai chili paste

1/2 teaspoon fine sea salt

1/2 teaspoon black pepper 

1 clove garlic, finely minced 

1 cup olive oil 


  1. For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  2. Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.
  3. When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.
  4. Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.
  5. For the dressing: In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.
  6. Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.

Cook’s Note

Save the extra dressing in a jar, refrigerated, for future salads.