1 head of broccoli (or about 5 cups of chopped broccoli)
1 cup carrots, diced
1 small red onion, diced
1/2 cup dried cranberries
1/2 cup cilantro, chopped
1/2 cup toasted almonds*
1/4 cup toasted sunflower seeds*
Ingredients for Dressing:
1/3 cup + 1 Tbsp. extra-virgin olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 Tbsp. minced garlic
sprinkle of salt
Instructions
*To toast the almond and sunflower seeds: Place in a small baking dish in a 350 degree F. oven for about 10 minutes, or until almonds and sunflower seeds are golden brown.
Combine all the ingredients for the broccoli salad in a large serving bowl. Set aside.
Make the dressing by mixing the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic and salt together (I simply poured them all into a mason jar and shook the jar to mix everything together.)
Pour the dressing over the broccoli salad until everything is lightly coated. If time allows, allow the salad to marinate for 30 minutes (or even overnight) to help the flavor absorb.
Enjoy right away or store in the refrigerator for up to five days.