Honey Mustard Broccoli Salad
- 2 bunches broccoli with stems (about 1 pound total)
- ½ cup toasted sunflower seeds
- 1 apple, such as Gala, Fuji, or
- Honeycrisp, cored and diced
- ¼ cup finely chopped fresh flat-leaf parsley
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Pink salt and freshly ground pepper
Instructions:
This broccoli salad is the perfect side for a picnic.
- Cut the stems from the broccoli and set aside. Cut the florets into bite-size pieces. In a large pot with a steamer insert, steam the florets just long enough to take off the raw edge, about 1 minute. Drain and let cool. While the broccoli cools, julienne the stems using a julienne peeler or a mandoline.
- To make the dressing, in a large mixing bowl, whisk together the mustard, honey, olive oil, and vinegar with a pinch or two of salt and a generous amount of freshly ground pepper. Add the broccoli florets, broccoli stems, sunflower seeds, apple, and parsley to the bowl and toss to coat.
- Chill in the fridge for at least 30 minutes. Serve cold.