- 4 cups broccoli crowns, cut into small bite-sized pieces
- 1 bag broccoli slaw
- 3 medium EverCrisp apples, chopped and tossed in lemon juice
- ¼ cup red onion, diced
- ½ cup dried cherries
- ½ cup roasted sunflower seeds
- ½ cup pepitas
- ½ cup cotija cheese, crumbled
Dressing:
- ¼ cup apple cider vinegar
- ½ cup olive oil
- 2 garlic cloves, finely minced
- 2–3 tbsp maple syrup
- ½ tsp salt
- ¼ tsp pepper
- Dash of cayenne
In a large bowl, add the broccoli, slaw, apples, dried cherries, and red onion, and toss to combine. To make the dressing, add all ingredients together into a tightly lidded jar. Lid the jar and shake until combined. To assemble the salad, pour the dressing over the broccoli mixture and toss well. Add sunflower seeds, cotija cheese, and pepitas, reserving a small amount of each for display. Toss the mixture together and spoon into a serving bowl. Top with the reserved cheese, pepitas, and sunflower seeds for presentation, then serve. This salad can be made a day ahead. Keep the salad (except apples) and dressing separate until serving. Chop the apples, toss with the salad, then add most of the sunflower seeds, pepitas, and cheese. Add the dressing, stir to combine, then top with the reserved cheese, pepitas, and sunflower seeds, and serve.
