Step 1

Over medium/low heat toast sunflower seeds in a pan until lightly toasted (golden brown, about 5 minutes). Mix often, to avoid burning the seeds. Transfer to a plate to cool down.

Step 2

In a large bowl, mix half of the broccoli slaw bag, julienned apple, cranberries, and pomegranate seeds.

Step 3

In a small bowl, whisk all the dressing ingredients (extra virgin olive oil, honey, and lemon juice) until well combined.

Step 4

Pour just enough dressing into the large salad bowl to coat all the ingredients. It should be lightly coated but not swimming in dressing.

Step 5

Once the toasted sunflower seeds have cooled down, add them to the large bowl of salad, mix and enjoy!