Roasted Broccoli Bacon Salad with Hot Honey Mustard Dressing - June 22

6 cups frozen broccoli, chopped

1/4 tsp garlic powder

1 tsp salt

1/2 tsp onion powder

1/4 tsp black pepper

1 1/2 TB olive oil

56 strips bacon cooked and chopped

1/3 cup pecans

3 TB pepita seeds

FOR THE DRESSING:

1/3 c hot honey

2 TB Dijon mustard

2 TB yellow mustard

1 1/2 TB apple cider vinegar

pinch of salt

Preheat oven to 375 degrees. Place the broccoli in a 9x13 baking dish. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Roast for 20-25 minutes, until the broccoli is lightly browned and tender. 

Assemble Salad: Remove the broccoli rom the oven. Add the cooked bacon, chopped pecans, and pepita seeds. Toss everything together. 

In a mixing bowl, combine hot honey, the two mustards, apple cider vinegar, and a pinch of salt. Whisk until smooth. 

Drizzle the dressing over the warm broccoli mixture and toss until evenly coated.