Lemon Poppyseed Broccoli Salad

I really love broccoli, as do my kids.  This broccoli salad has it all, cheese, cranberries, seeds, nuts and a delicious dressing!  


  • 2 heads broccoli
  • 3/4 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/2 cup toasted and salted sunflower seeds
  • 8 ounces of cheddar cheese, cubed


  • 1 cup full-fat mayo
  • 1 tbsp red wine vinegar
  • 2 tbsp sugar or coconut sugar
  • juice of 1 large lemon
  • 1/2 tbsp poppyseeds


Cut the broccoli into bite sized pieces.  Fill a large bowl with ice water and set aside.  Bring a large pot of salted water to a boil, add broccoli and cook for 30-45 seconds.  Drain and dump broccoli into ice water to stop the cooking process.

Once broccoli is completely cooled, remove and put in a colander to drain completely.  

Mix all ingredients for dressing in a measuring cup and set aside.  

Place broccoli, cranberries, almonds, sunflower seeds and cheese in a large bowl, top with dressing and toss.  Serve immediately or cover and refrigerate until ready to eat.

Recipe by Chelsea's Messy Apron