Servings: 6 (click to scale)
Ingredients
- 1/2 cup unsalted sunflower seeds
For the Honey Mustard Dressing
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1 ea garlic clove minced
- 1/8 tsp sea salt
For the Broccoli Salad
- 1 1/2 lb fresh broccoli
- 1/2 cup red onion finely chopped
- 1/2 cup sharp cheddar cheese (optional)
- 1/3 cup dried cherries
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Instructions
- Place sunflower seeds into a medium sized skillet over medium high heat. Cook, stirring frequently, until the seeds are golden brown on both sides, about 5 minutes. Remove from heat and allow the seeds to cool at room temperature until ready to use.
For the Honey Mustard Dressing
- Combine all ingredients into a 1 cup liquid measuring cup or small bowl. Whisk together ingredients until fully emulsified. Refrigerate until ready to use.
For the Broccoli Salad
- Carefully remove the stems from the broccoli head. Separate the broccoli heads into bite sized broccoli florets and finely dice the broccoli stems and add to a medium sized mixing bowl. In the same bowl, add the chopped red onion, cheddar cheese, and dried cherries.
- Pour the dressing over the salad and stir until the broccoli is evenly coated in dressing. For best results, marinate the salad for at least 20 minutes or overnight in the refrigerator. When ready to serve, divide into 1/2 cup servings.
Nutrition
Calories: 232kcal | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Sodium: 187mg | Fiber: 5g
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