Skill Level: Beginner
Total Time: 75 minutes
Total Time: 75 minutes
Servings 4
Ingredients
- 1 each Broccoli head, large, cut into florets and pieces
- 1 cup Dried cranberries or raisins
- 1 cup Pecans, toasted and chopped
- 2 T. Sunflower seeds
- 2 T. Honey, local
- ½ T. Red wine vinegar or Champagne vinegar
- ½ tsp. Dijon mustard
- 1/3 cup Olive oil
- ¼ tsp. Salt
- 1 pinch Ground black pepper
Instructions
- Add chopped broccoli, cranberries, pecans and sunflower seeds to a medium mixing bowl.
- In a small bowl, add honey, vinegar and Dijon mustard. Stir with a whisk.
- Continue to stir with a whisk and slowly pour in olive oil. Whisk until well combined. This should be a slightly thicker vinaigrette because of the honey.
- Season dressing with salt and pepper. Whisk.
- Pour dressing over the broccoli mixture and stir until everything is evenly coated.
- Keep broccoli salad in the fridge for 45-60 minutes to marinade and allow the broccoli to soften.
- Enjoy!
Notes
Servings: 4
Serving Size: ¾ to 1 cup raw Nutrition Information: Broccoli is rich in vitamin C, fiber, vitamin K, folate and more. This salad is the perfect refreshing side dish to any main protein and starch. Gluten-free, dairy free.
Serving Size: ¾ to 1 cup raw Nutrition Information: Broccoli is rich in vitamin C, fiber, vitamin K, folate and more. This salad is the perfect refreshing side dish to any main protein and starch. Gluten-free, dairy free.