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The crowd-pleasing summer salad you’ll want to make again and again

Looking for a fresh way to enjoy seasonal produce while supporting sustainable food choices? This vibrant summer salad featuring local blueberries, smoky bacon, and crisp broccoli might be just what your plate needs.
Village Life
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One of the most delicious things about summer is a seasonal salad that you can feel good about eating. Bonus points if it helps the planet.

You can do just that with this recipe by choosing local blueberries—better yet, forage for them if you’re near a patch—and by using bacon from a carbon-neutral food company like Maple Leaf. It’s a simple, flavourful way to support local and sustainable food choices, one plate at a time.

This salad is everything we crave in a warm-weather dish: crisp, juicy, salty, and satisfying. The sweet burst of fresh blueberries balances beautifully with the rich, smoky bacon and the crunch of blanched broccoli. A sprinkle of feta adds creaminess, while toasted slivered almonds give it that final nutty finish. The tangy-sweet apple cider vinaigrette ties it all together, with just a hint of bacon flavour for good measure.

Whether you're hosting a weekend barbecue, packing lunch for the beach, or just trying to use up what's in the fridge, this quick and colourful salad is a guaranteed crowd-pleaser. It also makes a great make-ahead option, holding up well in the fridge for a few hours before serving.

Bacon, Broccoli, and Blueberry Salad

Prep time: 5 to 15 minutes
Makes: 4 to 6 servings

Ingredients: 

  • 375 g Maple Leaf Lazy Maple Natural Bacon, chopped into ¾-inch pieces
  • 200 g broccoli florets, blanched and cooled
  • 1 pint (0.6 L) of blueberries
  • 1/3 cup (80 ml) feta, crumbled
  • 2 tbsp (30 ml) slivered almonds, toasted

Dressing:

  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tbsp (30 ml) honey
  • 3 tbsp (45 ml) apple cider vinegar
  • ½ tbsp (7.5 ml) bacon grease
  • Salt and pepper, to taste

Directions: 

  1. Heat skillet over medium-high heat. Cook bacon, stirring frequently until just crisp, about 4 to 6 minutes. Move onto paper towel-lined platter. Reserve ½ tbsp (15mL) of bacon grease.
  2. In a small bowl, combine all the ingredients for the dressing and whisk well.
  3. Add broccoli, blueberries, feta and half the bacon to a large bowl and drizzle dressing over top. Toss well to coat.
  4. Garnish with remaining bacon, almonds and extra feta if desired.

Tip: Make the salad ahead. Double the recipe for the dressing and keep in an airtight container for up to a week.

You can find more summer recipes at mapleleaf.ca/recipes.