Ensalada de brócoli con arándanos y vinagreta de miel y Dijon

Ingredientes

• 4 cups broccoli florets
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds, (toasted in 1 tsp oil )
• 1/2 teaspoon sea salt or Kosher salt, (to sprinkle on sunflower seeds)
• 1/2 cup cheddar cheese, (grated)
• 2 medium green onions, (finely chopped)
• 2 tablespoons hemp hearts, (for garnish (optional))
• 1/3 cup olive oil, (extra virgin)
• 2 tbsp apple cider vinegar, (or white wine vinegar)
• 1 tbsp Dijon mustard
• 1.5 tbsp honey
• 1 clove garlic, (finely minced)
• 1/4 tsp sea salt or Kosher salt

Preparación

1. 1

   Toast seeds: Begin by toasting the sunflower seeds in a skillet over medium heat. Heat 1 tsp oil, then add the sunflower seeds. Stir frequently and watch carefully as they burn easily. Remove from heat when they are lightly browned, then sprinkle with 1/2 teaspoon fine sea salt.

2. 2

   Combine dressing: Next, combine honey-mustard dressing ingredients in a small jar. Shake to emulsify.

3. 3

   Chop broccoli into small bite-sized florets, saving the broccoli stems to add to a slaw or for another salad.

4. 4

   Combine: In a large bowl, combine broccoli florets with cranberries, toasted sunflower seeds, finely chopped green onion, and grated cheddar cheese. Toss with honey-mustard dressing and refrigerate until serving time.

5. 5

   Add hemp seeds: Finally, sprinkle with hemp hearts just before serving.