Ingredients
Salad Ingredients
- 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and roughly chopped
- 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
Dressing Ingredients
- 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
Instructions
- Toast the seeds: Heat a medium skillet over medium heat. Add the raw sunflower seeds and cook, stirring frequently, until the seeds turn golden and fragrant, about 5 minutes. Be careful to avoid burning. Transfer the toasted seeds to a large serving bowl.
- Combine salad ingredients: Add the chopped broccoli, finely chopped red onion, grated sharp cheddar cheese (if using), and chopped dried cranberries to the bowl with the toasted seeds. Toss gently to combine.
- Prepare the dressing: In a 1-cup liquid measuring cup or small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, and sea salt until well combined and emulsified.
- Dress the salad: Pour the dressing over the salad ingredients. Stir thoroughly to coat all the broccoli and other components evenly with the dressing. For best flavor, let the salad marinate for at least 20 minutes, or refrigerate overnight for deeper flavor absorption.
- Serve and store: Divide the salad into individual bowls and serve immediately or chilled. Store any leftovers covered in the refrigerator for 3 to 4 days.
Notes
- Toasting the seeds enhances their flavor and crunch, but you can skip this step if short on time.
- The sharp cheddar cheese is optional but adds a rich, savory element to the salad.
- For a nut-free version, use only sunflower seeds or omit nuts entirely.
- Allowing the salad to marinate improves flavor melding and softens the broccoli slightly.
- Store leftovers in an airtight container in the fridge; the salad keeps well for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
