Favorite Broccoli Salad
April 12, 2019
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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. It'll be your new favorite! Recipe yields 6 side servings.
Les
INGREDIENTS
Salad
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
Honey mustard dressing
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 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.
FULL RECIPE