Ingredients

• 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then 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

• 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

1. Toast the sunflower seeds:
   Place the sunflower seeds in a medium skillet set over medium heat. Cook, stirring often and watching closely so they don’t burn, until lightly golden around the edges, about 5 minutes. Transfer the toasted seeds to a large serving bowl.
2. Assemble the salad:
   Add the chopped broccoli, red onion, cheese (if using), and dried cranberries to the bowl with the seeds. Set aside.
3. Prepare the dressing:
   In a 1-cup liquid measuring cup or a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, and salt. Whisk until smooth and fully combined.
4. Dress and marinate:
   Pour the dressing over the salad and stir until the broccoli is evenly coated. For best flavor, let the salad rest for at least 20 minutes, or refrigerate overnight.
5. Serve:
   Portion into bowls and serve. Store leftovers covered in the refrigerator for 3 to 4 days.

• Vegan option: Skip the cheese and substitute maple syrup for the honey.
• Dairy-free: Simply leave out the cheese.
• Nut-free: Use sunflower seeds instead of almonds.