Start by washing the broccoli thoroughly under cold running water. Cut the broccoli into bite-sized florets and blanch them for 1-2 minutes in boiling water before placing them in an ice bath.

Finely dice half a red onion and halve 1 cup of cherry tomatoes. Set aside in a large mixing bowl.

Whisk together honey and Dijon mustard in a small bowl, then add apple cider vinegar and olive oil, mixing until smooth. Season with salt and pepper.

Add the cooled broccoli, diced onion, and halved tomatoes to the bowl. Toss in sunflower seeds and dried cranberries.

Pour the honey Dijon dressing over the salad and gently toss to coat.

Let the salad sit for about 10 minutes before serving to allow flavors to meld. Serve garnished with extra sunflower seeds or cranberries if desired.