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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.