This broccoli salad is the texturally satisfying side dish you need on your plate. Plus, toss in some chickpeas to make it a bean-and-vegetable lunch. (Adapted from Kathryne Taylor, Cookie and Kate)
PrintCrunchy Broccoli Salad
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This broccoli salad is the texturally satisfying side dish you need on your plate. Plus, toss in some chickpeas to make it a bean-and-vegetable lunch. (Adapted from Kathryne Taylor, Cookie and Kate)
- Total Time: 20 minutes + chilling
- Yield: 6 servings
Ingredients
- 1 pound broccoli florets, finely chopped
- 1/2 cup sunflower seeds
- 1/4 cup chopped red onion
- 1/2 cup grated cheddar
- 1/3 cup dried cranberries
Dressing:
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon gluten-free Dijon mustard
- 1 tablespoon honey
Instructions
- Toast seeds in a dry skillet until fragrant. Cool.
- Whisk dressing. Toss with broccoli, onion, cheese, cranberries, and seeds.
- Chill 20 minutes. For softer broccoli, blanch briefly, cool in ice water, and drain first.
