Broccoli and Cranberry Salad

Makes 4-6 Servings


2 medium-sized heads of broccoli (with stems),
cut into bite-sized pieces
1/4 cup dried cranberries
1/2 cup shredded carrot (approximately 1 medium carrot)
2 tbsp diced red onion
2 tbsp roasted sunflower seeds
salt and pepper, to taste

Honey Mustard Vinaigrette
2 tbsp orange juice
1/2 tbsp cider vinegar
1/2 tbsp honey
1/2 tbsp mustard
1/4 cup olive oil
1/2 tsp salt
1/2 tsp black pepper


Wash and cut the broccoli florets and stems into bite-size pieces. If desired, blanch broccoli* set aside. Prepare vinaigrette by whisking together orange juice, apple cider vinegar, honey, mustard, salt & pepper in small bowl. Add olive oil until desired thickness is achieved. In a large bowl, combine broccoli, carrots, cranberries, sunflower seeds and onions. Toss dressing and ingredients with tongs until lightly coated.