I didn't grow up in a broccoli slaw or broccoli salad household. In fact, I was in my early 20s before I learned of this mystical creation and started making it on my own. I quickly fell into all the pitfalls of proper broccoli salad–making, such as drowning it in mayonnaise and adding more cheese than broccoli.

If only I would have had this recipe from Cookie and Kate by my side to help guide me. It's packed full of all sorts of flavor, with its honey-mustard dressing, crunch from seeds, and nutrients that one needs to muscle through the doldrums of winter.

Is there anything better than a recipe that you can whip up with ease and eat all week long? Although this dish makes six side servings of salad, it's an easy one to meal prep at the beginning of the week or just have a bowl of in the fridge when you come home at the end of a long day and don't feel like cooking. It's comforting and fresh while still being satisfying and healthy. Think of it as the sweatpants of the culinary world. (Fine, maybe yoga pants of the culinary world.)

This recipe starts with toasting sunflower seeds and then adding chopped broccoli, cheese, onion, and cranberries or cherries to the mix. Next, all that's left to do is whip up the simple dressing comprised of olive oil, vinegar, mustard, honey, garlic, and salt and you're good to go. The dish will keep for three to four days in the fridge if desired, but I'm guessing it will get eaten before then. Delicious!

What's your favorite way to eat broccoli?