You’ve never met a broccoli this bold. It’s bringing the crunch, the zing, and zero regrets

Ingredients

• Salad
• 1 lb (450 g) broccoli florets (from ~1½ lb / 680 g 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

• Honey Mustard Dressing
• ⅓ cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 medium clove garlic, pressed or minced
• ¼ tsp fine sea salt

Instructions

1. Toast the Seeds
   In a medium skillet over medium heat, toast the sunflower seeds (or almonds), stirring frequently to prevent burning. Cook until lightly golden, about 5 minutes. Transfer to a large serving bowl.
2. Combine the Salad
   Add the chopped broccoli, red onion, cheese (if using), and dried fruit to the bowl with the toasted seeds.
3. Make the Dressing
   In a small bowl or liquid measuring cup, whisk together all dressing ingredients until well combined.
4. Dress the Salad
   Pour the dressing over the salad and toss until the broccoli is evenly coated.
5. Let It Marinate
   For best flavour, let the salad marinate for at least 20 minutes, or refrigerate overnight.
6. Serve
   Divide into individual bowls and enjoy. Leftovers can be stored in the fridge, covered, for 3–4 days.