½teaspoonsea salt,divided (¼ tsp. for the toasted sunflower seeds, ¼ tsp.for the salad)
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 ¼ 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 stems to add to a slaw or for another salad.
In a large bowl, combine broccoli with cranberries, toasted sunflower seeds, finely chopped green onion, grated cheddar cheese. Toss with honey-mustard dressing and refrigerate until serving time.
Finally, sprinkle with hemp hearts just before serving.
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!