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Favorite Broccoli Salad

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Favorite Broccoli Salad

An easy method for enjoying your preferred vegetable
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Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer, lunch, Salad, Side Dish

Equipment

  • Mixing bowl/ mason jar
  • Salad/ serving bowl

Ingredients
  

  • 1 lb Broccoli florets  thinly sliced and then roughly chopped
  • 1/2 cup Raw Sunflower seeds any pepitas
  • 1/2 cup Red Onion finely chopped
  • 1/2 cup Feta Cheese optional
  • 1/3 cup Dried Cranberries dried tart cherries, chopped
  • 1/3 cup Gala Apples sliced or diced

Honey Mustard Dressing

  • 1/3 cup Extra-Virgin Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tbsp Honey
  • 1 medium Garlic Clove pressed or minced
  • 1/4 tsp Fine Sea Salt

Instructions
 

  • Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they’ll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
  • Add the chopped broccoli, onion, cheese, apples and cranberries to the serving bowl. Set aside.
  • In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
  • Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
  • Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Keyword apples, broccoli, cranberries, red onion, sunflower seeds
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