# What You'll Need:
→ Vegetables & Fruit
01 - 1 large broccoli head, cut into bite-sized florets
02 - 1 large Granny Smith or Honeycrisp apple, thinly sliced
03 - 1 small red onion, thinly sliced
04 - ½ cup shredded carrots
05 - ¼ cup dried cranberries
→ Nuts & Seeds
06 - ¼ cup roasted almonds, roughly chopped
07 - 1 tablespoon sunflower seeds
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 1½ tablespoons apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - Bring a medium pot of salted water to a boil. Add broccoli florets and blanch for 1 to 2 minutes until vibrant green and slightly tender. Drain and rinse under cold water to halt cooking. Pat dry.
02 - In a large bowl, mix the blanched broccoli, apple slices, red onion, shredded carrots, and dried cranberries until evenly distributed.
03 - In a small bowl or jar, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, sea salt, and black pepper until emulsified.
04 - Pour the dressing over the mixed ingredients and toss thoroughly to coat all components evenly.
05 - Sprinkle chopped almonds and sunflower seeds over the salad. Toss gently to combine and serve immediately or refrigerate for 30 minutes to enhance flavors.
