Broccoli Salad

1 head of broccoli or a packet of chopped broccoli

1 red onion – finely chopped

½ cup of dried cranberries

½ cup of sliced or whole almonds*

½ cup of sunflower seeds*

*for additional flavour try toasting the nuts and seeds in a frying pan for a few minutes until they start to turn brown and smell fragrant)

‍For the dressing

‍3 tbsp olive oil

2 tbsp. of white wine or cider vinegar

1 tsp Dijon mustard (add more or less to taste)

1 tsp runny honey (add more or less to taste)

Salt and pepper (to taste)

First make the dressing by placing all the ingredients into lidded jar or container, and with the lid closed tightly, shake for 30 seconds until mixed to a smooth dressing.
Pour the dressing into the bottom of a large salad bowl.
Chop the broccoli head into small florets.
Remove any woody or course parts from the stalk and chop the remainder of the stalk into small bite sized pieces.
Place the broccoli (including the chopped stalk), onions and cranberries into the bowl and toss around with the dressing until all the broccoli is coated.
If serving straight away, add in the nuts and seeds. If making ahead of time, hold back the nuts and seeds and sprinkle right before serving.

This salad stores well in an airtight container in the fridge for up to 3 days.

Nutritional Information

Tips

Broccoli is low in calories and contains many nutrients and antioxidants that are beneficial for health.This addition of nuts and seeds in this recipe provides a good source of protein making this suitable for a light meal if served with bread or a baked potato.

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