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.