Favorite Broccoli Salad
Ingredients
For the Salad
- 1 pound broccoli florets thinly sliced, then roughly chopped
- 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
For the Dressing
- 1/3 cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 medium clove garlic 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 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.