Broccoli Salad With A Mustard Vinaigrette & Roasted Pumpkin Seeds

1. 1

   Chop your broccoli into small bite size pieces.

2. 2

   Prepare the vinaigrette dressing. Mix together vinegar, honey, mayonnaise, salt, pepper and mustard in a small bowl. I prefer my vinaigrette more on the vinegar-y side, so add more honey if you'd like it sweeter, more mayonnaise to cut the sharpness of the vinegar, and more mustard to add spice.

3. 3

   Pour over top the chopped broccoli in a plastic container that you can close. Shake the broccoli to coat it in the dressing. Place in fridge overnight.

4. 4

   The next day, serve the broccoli and garnish with spring onions and roasted pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.