Honey-Mustard Broccoli Salad with Cranberries
This vegetarian Broccoli Salad is mayo-free but tastes even better with Honey-Dijon Dressing. Great for potlucks and parties!
Equipment
- 1 Pressure cooker for quick steam
Ingredients
Main ingredients
- 4 cups broccoli florets washed and ready
- 0.5 cup dried cranberries for sweet tart surprise
- 0.5 cup sunflower seeds toasted in oil with sea salt
- 0.5 cup grated cheddar cheese sharp or mild
- 2 medium green onions finely chopped
- 2 tablespoons hemp hearts optional for texture and color
- 0.33 cup extra virgin olive oil for dressing
- 2 tablespoons apple cider vinegar mellow tang
- 1 tablespoon Dijon mustard for kick
- 1.5 tablespoons honey sweet and golden
- 1 clove garlic finely minced
- 0.25 teaspoon sea salt to taste
Instructions
Instructions
- Heat 1 teaspoon oil in a small pan, toast the sunflower seeds, and sprinkle with half a teaspoon sea salt until golden.
- In a large bowl, toss broccoli, cranberries, sunflower seeds, cheddar, and green onions.
- Whisk olive oil, vinegar, mustard, honey, garlic, and salt to make the dressing.
- Pour dressing over salad and toss. Chill briefly or steam for a few minutes in a pressure cooker.
Notes
Store salad in a covered container in the fridge for 3-4 days. Best served fresh after dressing has melded with ingredients. Add extra sunflower seeds to retain crunch if needed.