Skill Level: Beginner
Total Time: 75 minutes
Servings 4


  • 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


  • 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!


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.