Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This beautiful salad is so easy to make; with no cooking required, just whip it up the day before serving for quick and easy entertaining! Get 20% off your first order of ingredients with the code JEN20.
The best broccoli salad
The perfect crunchy and refreshing salad next time you're asked to bring a plate!
Course Dinner, Lunch, Salad, Side Dish
Cuisine Modern Australian
Keyword Australian summer, broccoli, easy dinner, easy lunch, fresh, salad, sides
Prep Time 20 minutes
Servings 6
Author Kathryn Bamford
Ingredients
- 3 raw broccoli stalks and florets, chopped
- 1.5 cups sunflower seeds
- 1.5 cups dried cranberries
- 1 small red onion finely chopped
- 1 cup Grana Padano or Parmigiano Reggiano cheese grated (optional)
DRESSING
- 1/2 cup extra virgin olive oil
- 3 tbs apple cider vinegar
- 2 tbs French wholegrain mustard
- 2 tbs honey
- 1 clove garlic minced
- 1/2 tsp pink Himalayan fine salt
- 1/4 tsp pepper
Instructions
- In a large mixing bowl, add all your salad ingredients and set aside.
- In a liquid measuring jug, add all of the dressing ingredients and whisk well until combined.
- Pour the dressing over the salad and stir until the broccoli is lightly coated in the dressing. Let marinate for about 20 mins – overnight before serving.
- Serve and enjoy!
Notes
- Make the night before to save you time on the day.
- Leftovers keep well for three days refrigerated.
- Don’t be fooled! The broccoli doesn’t need to be cooked; once it’s soaked in the dressing, it’s good to go!
The post Foodie Friday: The best broccoli salad by Wholefoods Refillery appeared first on The Interiors Addict.