Back to School Broccoli and Blueberry Salad

This salad might seem unconventional. You might think there is no way my kid would eat that. I have made this in three different kids' events and a solid 90% loved it. It's great because it is so flexible - add seeds, and dried fruits, chop the broccoli smaller - and have your kids help make it and there is a better buy-in.

Serves 4-6

Broccoli Salad

1 medium head broccoli, florets cut into small pieces

1 Granny Smith apple, chopped into ½ inch pieces

1 medium carrot, grated on the large side of a box grater

1 small red onion, peeled and thinly sliced

1 cup fresh blueberries

1/4 cup sunflower seeds, plus more for garnish

1/4 cup pumpkin seeds, plus more for garnish

Lemon Poppy Seed Dressing

1 large lemon, zested and juiced (2 tablespoons juice)

1 tablespoon dijon mustard

1 teaspoon honey

⅓ cup olive oil

1 tablespoon poppy seeds

For the Broccoli Salad:

In a medium bowl, combine all the ingredients. Add in half of the lemon vinaigrette; toss to evenly coat. Taste, and if desired, add salt, pepper, and more vinaigrette.

For the Lemon Poppy Seed Dressing:

In a small bowl, whisk together the zest, juice, dijon, and honey. Slowly add in the olive oil while whisking until thoroughly combined. Taste, add salt and pepper, as desired.

Store any leftover vinaigrette in the refrigerator for up to 3 weeks.