This recipe would make even the most notorious broccoli haters, such as former President George H. W. Bush, become believers in this superfood. It’s from one of my favorite websites Cooke + Kate. What makes it so delicious? It’s a trifecta of sweet, salty and tangy. I had to try this salad … now its a staple of mine for a healthy (and packable) lunch between Pilates clients.

What makes broccoli a superfood?

Broccoli is low in calories, yet, high in protein! It contains both anti-inflammatory and anti-cancer components. It’s rich in vitamins A, C, folic acid and fiber, plus contains some B vitamins. 

If your first reaction is that don’t like the taste of raw broccoli, you can lightly steam it.

Keep in mind that the more you boil it, the less nutrients will remains. I don’t steam my broccoli for this salad because the vinaigrette breaks down the vegetable just enough to make it tasty. 

To avoid the salt, use unsalted sunflower seeds which are low in sodium, but still high in potassium.

Nuts and seeds can be high in calories, so if you are looking to maintain or lose weight, go light on the sunflower seeds seeds. 

Best Broccoli Salad

This recipe is from the cookbook "Cookie and Kate."
Cook Time 20 mins
Course Salad
Servings 6 servings



  • 1 lb broccoli florets (from 1 1/2 pounds broccoli stalks),
  • 1/2 cup raw sunflower seeds
  • 1/2 cup finely chopped red onions
  • 1/2 cup grated sharp cheddar cheese
  • 1/3 cup dried cranberries

Honey mustard dressing

  • 1/3 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 medium clove garlic, minced
  • 1/4 tsp sea salt


  • To toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently until golden on the sides, about 5 minutes. Set aside
  • Chop the broccoli into think slices and then roughly chopped. (see pictures). Place in a large serving bowl.
  •  Add the onion, cheddar cheese and cranberries to the serving bowl. Add the tasted sunflower seeds.

Honey Mustard Dressing

  • 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. I recommend letting the salad marinate for at least 20-30 minutes!
  • Serve salad! Leftovers will keep well for 3 to 4 days in the fridge, covered.
Honey Mustard Dressing Ingredients

To make this salad vegan, just omit the cheese and use a top of maple syrup instead.