Start by washing the broccoli heads thoroughly under cold water. Trim the thick stalks and cut the broccoli into bite-sized florets. Aim for uniform pieces to ensure every forkful has the perfect crunch.
Using just the green parts of the scallions, slice them into thin rings. These will add a gentle onion flavor and a pop of color to the salad without overpowering the other ingredients.
For an extra layer of flavor, lightly toast the sunflower seeds in a dry skillet over medium heat for 3–4 minutes, stirring frequently until golden and fragrant. Let them cool before adding to the salad.
In a small bowl or jar, whisk together the mayonnaise, white balsamic vinegar, and sugar until smooth and creamy. Taste and adjust the sweetness or tang as desired.
In your large mixing bowl, add the broccoli florets, chopped scallions, craisins, and sunflower seeds. Pour the dressing over the top and toss gently but thoroughly to coat every piece with the creamy dressing.
Refrigerate the salad for at least 30 minutes before serving. This resting time allows flavors to meld and the broccoli to soften slightly while maintaining its crunch. Serve chilled or at room temperature.
