Favorite Broccoli Salad

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Cookie + Kate

Total Time

20 minutes (plus 20 minutes marinating time)

Prep Time

20 minutes

Cook Time

0 minutes

Rating

(382)

Ingredients

6 servings

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

Beginner Vegetarian Dairy Healthy ...

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Preparation

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Step 1

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.

Step 2

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

Step 3

In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic, and salt). Whisk until the mixture is well blended.

Step 4

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

Step 5

Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

Chef’s notes

Recipe adapted from my honey mustard Brussels sprout slaw.

Make it vegan:

Omit the cheese, and use maple syrup instead of honey.

Make it dairy free:

Omit the cheese.

Make it nut free:

Be sure to use sunflower seeds instead of almonds.

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Seasonal Recipes

Skill Level

other

Favorite Broccoli Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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