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Toast your sunflower seeds: add seeds to a skillet, they do not require oil. Over medium heat dry-roast them by shaking (or stirring) them back and forth for two to three minutes or until they've browned in color. Set aside.
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Add the chopped broccoli, grapes, cheese, red onion, bacon, sunflower seeds and cranberries to a large serving bowl.
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Pour dressing over broccoli combination and toss or stir well.
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Season with kosher salt and pepper to your liking. I like to let it set for a good 20 minutes to absorb the dressing. It's even better the next day.
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Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge in an air tight container. Enjoy!