8cupschopped fresh broccoli florets - about 1 pound
5small green onions - (or 3 large) white and green parts, thinly sliced
1/2cupreduced-sugar dried cranberries
3tablespoonsextra-virgin olive oil
1/4cuptoasted pepitas - pumpkin seeds
If necessary, cook the bacon according to these easy steps. Once cool, crumble and set aside.
Blanch the broccoli: Bring a large pot of water to a boil and prepare an ice bath. Add the broccoli florets and cook until crisp-tender, about 1 minute. Remove from the hot water with a slotted spoon and plunge immediately into the ice bath to stop the cooking and set the green color. Drain, spread on a clean kitchen towel, and pat dry. Transfer to a large kitchen bowl, then add the green onions and cranberries.
Make the dressing: In a small bowl or large measuring cup, whisk together the olive oil, rice vinegar, pepper, salt, and 1 tablespoon honey. Taste and add a little more honey if additional sweetness is desired. Pour over the broccoli mixture, then toss to coat. Refrigerate until ready to serve. Just before serving, top with crumbled bacon and pepitas.
Can be made and stored in the refrigerator up to 1 day in advance. Top with bacon and pepitas just before serving. Leftovers will keep in the refrigerator for 2 to 3 days, though the bacon will become somewhat soft.