Flavonoid-rich broccoli is featured in this easy, healthy salad. 

Ingredients 

Salad
1 lb. broccoli florets (from 1 1/2 lbs. broccoli stalks) thinly sliced, then roughly chopped.  If you prefer your broccoli cooked, blanch quickly in boiling water and then immediately cool in ice water and then drain. 
1/2 cup raw sunflower seeds or slivered almonds 
1/2 cup finely chopped red onion 
1/2 cup grated cheddar cheese (optional) 
1/3 cup dried cranberries or tart cherries, chopped 

Honey Mustard Dressing
1/3 cup extra virgin olive oil 
2 Tbsp. apple cider vinegar 
1 Tbsp. dijon mustard 
1 Tbsp. honey 
1 clove garlic, pressed or minced 
1/4 tsp. fine sea salt 

Instructions 
Toast sunflower seeds.  Pour the seeds into a medium skillet heated over medium heat.  Cook, stirring frequently to prevent burning for about 5 minutes.  Pour into a large serving bowl.  Add the chopped broccoli, onion, cheese and cranberries to the bowl.  In a measuring cup or small bowl, whisk all of the dressing ingredients together until well combined.  Pour dressing over the salad and mix well.  Salad will taste best if it marinates in the dressing for at least 20 minutes up to overnight in the refrigerator.  Enjoy! 

Courtesy of Cookie + Kate