Ingredients:

  • 1 large head broccoli, cut into small florets (approx. 500g / 1.1 lbs)
  • 1 medium head cauliflower, cut into small florets (approx. 500g / 1.1 lbs)
  • 1/2 cup red onion, finely chopped (approx. 75g / 2.6 oz)
  • 1/2 cup sunflower seeds (approx. 70g / 2.5 oz)
  • 1/4 cup dried cranberries or raisins (approx. 40g / 1.4 oz)
  • 1/2 cup mayonnaise (approx. 120ml / 4 fl oz)
  • 1/4 cup plain Greek yogurt (approx. 60ml / 2 fl oz)
  • 2 tablespoons apple cider vinegar (approx. 30ml / 1 fl oz)
  • 1 tablespoon honey or maple syrup (approx. 15ml / 0.5 fl oz)
  • 1 teaspoon Dijon mustard (approx. 5ml / 0.17 fl oz)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash and thoroughly dry the broccoli and cauliflower. Chop them into small, bite-sized florets. Chop the red onion finely.
  2. In a large bowl, combine the broccoli, cauliflower, red onion, sunflower seeds, and dried cranberries.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey (or maple syrup), and Dijon mustard. Season with salt and pepper to taste.
  4. Pour the dressing over the salad with broccoli and cauliflower and gently toss to coat evenly.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but highly recommended. Serve chilled.