½teaspoonsea salt or Kosher salt,to sprinkle on sunflower seeds
½cupcheddar cheese,grated
2mediumgreen onions,finely chopped
2tablespoonshemp hearts,for garnish (optional)
Honey-Dijon Dressing
⅓cupolive oil,extra virgin
2tablespoonapple cider vinegar,or white wine vinegar
1tablespoonDijon mustard
1.5tablespoonhoney
1clovegarlic,finely minced
¼teaspoonsea salt or Kosher salt
Instructions
Begin by toasting the sunflower seeds in a skillet over medium heat. Heat 1 teaspoon oil, then add the sunflower seeds. Stir frequently and watch carefully as they burn easily. Remove from heat when they are lightly browned, then sprinkle with ½ teaspoon fine sea salt.
Next, combine honey-mustard dressing ingredients in a small jar. Shake to emulsify.
Chop broccoli into small bite-sized florets, saving the broccoli stems to add to a slaw or for another salad.
In a large bowl, combine broccoli florets with cranberries, toasted sunflower seeds, finely chopped green onion, and grated cheddar cheese. Toss with honey-mustard dressing and refrigerate until serving time.
Finally, sprinkle with hemp hearts just before serving.
Notes
Store leftover salad in a covered container in the fridge for 3- 4 days.If you cut the broccoli into small, bite-sized pieces, it will absorb more of the dressing.Buy broccoli on the stalk or broccoli crowns. It will be fresher than pre-cut broccoli and will have much more flavour.Make ahead! If you make it a day in advance or the night before, the honey-Dijon dressing has a chance to blend into the ingredients. You'll find the cranberries become even plumper, too!