Ingredients  

For the Dressing:

• ⅓ cup good quality extra virgin olive oil

• ¼ cup freshly squeezed lemon juice

• 3 TB pure honey

• 2 TB whole grain mustard with visible seeds in it

• 1/2 tsp salt

For the Salad:

• 12 oz broccoli florets, stems trimmed and torn into little bite-sized pieces

• ¼ cup red onion, chopped

• ¼ cup dried dried cranberries

• 1 large Ambrosia Apple, chopped and tossed with a bit of lemon juice

• ½ cup sunflower seeds

Instructions

• Make the Dressing: In a medium bowl, hand-whisk together all dressing ingredients until thoroughly combined. Taste and add more salt/pepper as needed. Cover and chill until ready to use – can be made a day or two ahead.

• In a serving bowl, toss together the broccoli florets, red onion, dried cranberries and apples. Pour dressing over broccoli salad and toss to combine well. If not serving yet, cover and chill several hours to overnight.

• When ready to serve: toss broccoli salad again. Gently stir in sunflower seeds.