Courtney's Broccoli Salad

salad

What you need

Salad

  • 750g broccoli florets roughly chopped
  • ½ cup mixed sunflower seeds and slivered almonds
  • ¼ cup finely chopped red onion
  • ½ cup grated sharp cheddar cheese
  • 1/3 cup dried cranberries, chopped

Honey mustard dressing

  • 1/3 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

How it’s done

Toast the sunflower seeds and almonds in a medium skillet over medium heat. Cook, stirring frequently until the seeds are turning golden on the sides.

Add the seeds, almonds, chopped broccoli, onion, cheese and cranberries to a serving bowl. Set aside.

Combine all of the dressing ingredients and whisk until the mixture is well blended.

Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. Let the salad marinate for at least 20 minutes, or overnight in the refrigerator.