For the Salad:

2 bunches (about 1 pound total) broccoli with stems

1/2 cup roasted and salted sunflower seeds (seeds not seeds in shells)

1 Fuji apple, cored and sliced thin

heaping 1/4 cup arugula leaves (or you can use finely chopped parsley instead)

For the Dressing:

3 tablespoons whole grain mustard

2 tablespoons honey

2 tablespoons olive oil

2 tablespoons vinegar (white wine, apple cider, red wine, or coconut)

salt and fresh cracked black pepper to taste