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Broccoli, Parmesan Salad

This would have to be one of the most delicious salads! The combination of the rich, salty parmesan and sweet cranberries with the broccoli is divine.

Broccoli, Parmesan Salad


  • 500gms broccoli florets (from 759g broccoli stalks, shaved)
  • ½ cup raw sunflower seeds or toasted slivered almonds
  • ½ cup finely chopped red onion
  • ½ cup grated sharp cheddar cheese (optional) or shaved parmesan
  • ⅓ cup dried cranberries or dried tart cherries, chopped
  • 1/2 cup diced cooked bacon

    Honey Mustard Dressing
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 medium clove garlic, pressed or minced
  • ¼ teaspoon fine sea salt


  1. Toast the sunflower or almond slivers 
  2. Pour the sunflower seeds and/or almond slivers into a medium pan over medium heat. 
  3. Cook, stirring frequently (careful, they’ll burn!), until the seeds are turning golden on the sides, about 5 minutes.
  4. Pour the toasted seeds into a large serving bowl and let it cool 
  5. Add the shaved broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
  6. Combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). 
  7. Whisk until the mixture is well blended.
  8. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. 
  9. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
  10. Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

To learn more about Dragonfly’s Early Learning, Coolum Beach click below or call us on (07)54716500.