Vibrant broccoli, toasted sunflower seeds, crisp apples and fresh parsley are tossed with sweet and tangy honey mustard dressing for a delicious broccoli salad you’ll make year round!
What to do With Broccoli
It is so easy to eat healthy in the spring and summer, isn’t it? Whether you belong to a CSA, visit your local Farmer’s Market or even just peruse the produce section in your grocery store – vegetables and fruit are in abundance. Sometimes it can be a challenge not falling into the same way of making the vegetables over and over again.
Of course broccoli is so readily available year round, so it’s even trickier to come up with a new way to prepare broccoli.
My go to recipe for broccoli is just simply roasted. Broccoli is also a hearty contributor to a grain salad. This time I was in the mood for a light broccoli salad. Nothing to busy, something that really let the broccoli shine.
How to Make Broccoli Salad
Let’s talk about how to make this easy broccoli salad. I found this recipe in the first Sprouted Kitchen Cookbook. What I liked about it was the use of the broccoli stems for added crunch and the addition of apples and sunflower seeds. A simple honey mustard vinaigrette pulls it all together.
Step 1 – wash your broccoli and cut off leaves.
Step 2 – cut the florets into bite size pieces.
Step 3 – set up a steamer insert in a pan with about an inch of water on the bottom. Over high heat, bring the water to a boil. When you see the steam, add the broccoli florets and cover with a lid.Steam for about a minute, it will turn a gorgeous bright green.
Step 4 – drain and let the broccoli cool, while you prepare the rest of the ingredients.
Step 5 – peel stalks and cut them into matchstick size pieces – use a knife or I used a julienne peeler.
Step 6 – whisk together the dressing ingredients in a large bowl.
Step 7 – if your sunflower seeds aren’t already toasted, put them in a small skillet over medium high heat. Stir them and keep an eye on them as they go from brown to burnt quickly!
Step 8 – Combine all the ingredients in the bowl with the dressing and toss.
One of the Best Broccoli Salads!
This broccoli salad was everything I hoped it would be. The pairing of broccoli, apples and sunflower seeds is classic. The fresh parsley brightens it up and the honey mustard dressing is my new favorite.
I love that it takes honey and mustard and makes it into more of a vinaigrette rather than the the usual heavy and creamy treatment that honey mustard dressing get. I paired this with a simple lemon grilled chicken breast.
Looking for more Healthy Salad Recipes
Honey Mustard Broccoli Salad
- 6 cups broccoli florets
- 1/2 cup sunflower seeds toasted
- 1 apple cored and diced
- 1/4 cup fresh flat leaf parsley finely chopped
Honey Dijon Dressing
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- salt and fresh ground black pepper
- Cut the broccoli florets into bite size pieces. Heat a little water to boil in a pan with a steamer insert. Steam the broccoli for just about a minute (it will get bright green). Drain and cool.
- Using a julienne peeler, knife, or mandoline julienne the stems.
- Place the dressing ingredients in a large bowl and whisk until creamy. Add the broccoli, apple, sunflower seeds and parsley to the bowl. Toss to coat and refrigerate until serving. Serve cold.
Update note: This post was originally published in 2015 and has been updated in 2019.