Name: Favorite Broccoli Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped (see photos); ½ cup raw sunflower seeds or slivered almonds; ½ cup finely chopped red onion; ½ cup grated sharp cheddar cheese (optional); ⅓ cup dried cranberries or dried tart cherries, chopped; ⅓ cup extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 medium clove garlic, pressed or minced; ¼ teaspoon fine sea salt

Favorite Broccoli Salad

This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.

20 min total 20 min prep 6 280 cal

Instructions

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1 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.
2 Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
3 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.
4 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.
5 Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.