Tired of lettuce salads and ready for a new winter salad that tastes great? This is it! The broccoli and sunflower seeds provide Vitamin C, Vitamin E, and fiber, and the dressing and cranberries provide a nice sweetness your family will love.
Yield
6 Servings
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Ingredients
1 lb broccoli florets (stalks trimmed, thinly sliced and roughly chopped)
1/2 C sunflower seeds (or slivered almonds)
1/2 C red onion, finely chopped
1/2 C shredded sharp cheddar cheese
1/3 C dried cranberries (or dried tart cherries, chopped)
1/3 C olive oil
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
1 garlic clove (pressed or minced)
1/4 tsp salt
Instructions
- Toast the sunflower seeds in a medium skillet over medium heat. Cook, stirring frequently until the seeds are turning golden, about 5 minutes. Add the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl and set aside.
- 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.
- 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.
- Consume within 4 days.
Notes
Nutrition Info per serving: Calories 300, Saturated Fat: 4.6 g, Sodium: 260 mg, Added Sugars: 3g, Fiber: 4g