Broccoli Crunch Salad

This Broccoli Crunch Salad is made with toasted sunflower seeds, grapes, and a honey dijon dressing. Easy, healthy, and delicious, this vegetarian recipe is perfect for picnics or potlucks.

Course Salad

Cuisine American

Keyword Broccoli Salad

Prep Time 15

Total Time 15

Servings

Calories 221kcal

Author Katie Trant

Ingredients

2-3 bunches broccoli, including stems about 1 lb / 500g total
½ cup toasted sunflower seeds
1 cup grapes sliced in half
¼ cup flat-leaf parsley chopped
2 tablespoon Smooth Dijon mustard
1 tablespoon Grainy Dijon mustard
2 tablespoon honey
2 tablespoon extra virgin olive oil
2 tablespoon apple cider vinegar
salt and pepper

Instructions

Cut the stems from the broccoli and set aside. Chop the florets into bite-sized pieces.
Put a couple of inches of water at the bottom of a large pot with steamer basket or mesh strainer inside. Once the water is boiling, add the broccoli florets, cover, and steam for one minute. You just want to take the raw edge off. Drain, rinse in let cool and dry with a clean kitchen towel.
Place the sunflower seeds in a small skillet over medium heat, and toast, stirring frequently, until they are lightly brown and fragrant.
Use a sharp knife or vegetable peeler to peel the tough skin from the broccoli stems, then shred, julienne, or finely dice the stems.
In a large bowl whisk together the mustards, honey, olive oil, and vinegar.
Add the broccoli florets, stems, toasted sunflower seeds, slidced grapes, and parsley into the bowl with the dressing and toss well. Taste, and then season with salt and pepper.
Transfer the salad into a serving bowl, and serve!

Notes

Nutrition values are an estimate only.
This salad is best served the same day it is made, but will last up to 3 days in the fridge.
For a vegan salad, replace honey with maple syrup or another liquid sweetener

Nutrition