Broccoli Salad

Guys, I don’t mean to brag, buuuut I hit it out of the park with this one! I was craving a salad, but wasn’t wanting your typical lettuce or spinach based salad. I took a look in the fridge, saw broccoli and went out on a limb with this one. And, boy was it tasty!

Ever since coming back from India, we have been making a more conscious effort to consume a more plant-based diet. It’s not like we were consuming meat everyday prior to this, in fact, quite the contrary. At home we consume vegetables and minimal fruits at almost every meal. We just felt that after two weeks in India and being on an all plant-based diet we felt great and wanted to continue with the lifestyle when we got home. We still eat chicken and fish, including fresh salmon, haddock and cod, about once a week keeping the bulk of our meals focused on fresh produce. 

Since making this change, I have noticed fewer spikes and overall more stable blood sugars. On top of that, my digestion has improved and my energy levels are up. I used to notice after consuming meat my stomach would feel heavy and full, my digestion would slow down completely and I would wake up the next morning feeling lethargic even after a full nights sleep. It’s this small tweak in my diet that has made a huge impact on my body and how I feel. It’s so important to pay attention and to listen to our bodies. When we listen closely we can hear the little messages it is trying to tell us on a cellular level that can can help us boost both our physical and mental health. 


For the salad:

  • 1 head broccoli, chopped and roasted (TIP: use the whole thing, even the stems!) 
  • 6 mushrooms, halved 
  • 3 tbsp sunflower seeds, toasted
  • 1/2 medium red onion, diced 
  • 6 radishes, thinly sliced

For the dressing:

  • 4 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 medium clove garlic, pressed or minced
  • ¼ teaspoon fine sea salt


  1. Prep the veggies for the salad and set aside the onion and radishes in large bowl.
  2. Roast the broccoli  and mushrooms in the oven at 180F for 10-15 minutes.
  3. While that’s roasting, toast the sunflower seeds in a frying pan on the stovetop over medium heat until golden brown, about 5-10 minutes.
  4. Mix together the ingredients for your dressing in a small bowl (I used a mug).
  5. In a large bowl, stir together all the salad ingredients and dressing until well combined. 

Note: we ate this salad when it was warm, but you could prepare it ahead of time and store in the fridge to eat later as a cold salad.

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