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Crunchy 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)

  • Author: Vanessa Weisbrod
  • 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

  1. Toast seeds in a dry skillet until fragrant. Cool.
  2. Whisk dressing. Toss with broccoli, onion, cheese, cranberries, and seeds.
  3. Chill 20 minutes. For softer broccoli, blanch briefly, cool in ice water, and drain first.

Find it online: https://eat-gluten-free.celiac.org/crunchy-broccoli-salad/