½teaspoonsea salt,divided (¼ teaspoon for the toasted sunflower seeds, ¼ teaspoonfor 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 seeds just before serving.
Store leftover salad in a covered container in the fridge for 2 - 3 days.