Broccoli Salad (Favorite)
Servings: 6
Ingredients
- 1 lb. broccoli florets from 1 ½ pounds broccoli stalks, thinly sliced and then roughly chopped (see photos)
- 1/2 cup raw sunflower seeds or slivered almonds
- 1/2 cup finely chopped red onion
- 1/2 cup grated sharp cheddar cheese optional
- 1/3 cup dried cranberries or dried tart cherries chopped
- Honey mustard dressing
- 1/3 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 medium clove garlic pressed or minced
- 1/4 teaspoon 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 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.
Notes
Recipe By: Cookie and Kate
Serving Size: 6
Serving Size: 6
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