Broccoli Salad with Dried Cranberries and Toasted Sunflower Seeds

A beautiful salad with lots of textures and color! The vinegar provides a nice tang while the dried cranberries add a bit of sweetness. It is sure to be a week day favorite!


  1. Peel the broccoli stems and cut into 1-inch pieces.
  2. Break the florets into medium sized pieces.
  3. Heat a large pot of salted water to a boil.
  4. Add broccoli stems and after a minute add the broccoli florets.
  5. Blanch for an additional 30 seconds or until color is bright and somewhat translucent.
  6. Remove from boiling water and plunge into ice cold water. Drain well.
  7. In a large bowl, combine oil, vinegar, and sea salt.
  8. Add grated carrots and dried cranberries; toss to combine.
  9. Add the broccoli stems and florets; mix thoroughly.
  10. Top with toasted sunflower seeds.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth