2 heads broccoli
1 small red capsicum
1 medium size red onion
100g dried cranberries
½ cup pinenuts
¼ cup sunflower seeds raw
¼ cup pumpkin (pepitas) seeds raw
1½ cup aoili
¼ cup red wine vinegar
4 tsp sugar
½ tsp mustard powder
⅛ tsp ground black pepper
¼ tsp chilli flakes
⅛ celery seeds
½ tsp salt


Cut the broccoli into small florets and wash thoroughly in cold water and drain well

Cut the capsicum into small dice

Cut the red onion into small dice

Mix together the pine nuts, pumpkin and sunflower seeds and toast in a pan on medium heat (keep a close eye by stirring constantly) until they start to turn a golden brown colour….set aside to cool

Mix the aioli, vinegar,  mustard, salt, pepper, sugar, chilli and celery seeds to make the dressing

Now mix all the ingredients together in a large bowl so the the dressing is well dispersed

Spoon into a suitable sized Ziploc/plastic bag and seal tightly.

Best to keep overnight (turn bag over once before going to bed and then once again in the morning)

You will love this salad!

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