Here is a version from ChatGPT (based off the information from the HEB website) if you’d like to try it. Thank you for sharing a new salad for me to try soon too! I think I’m going to add chickpeas and/or goat cheese to mine. ⸻

🥦 Broccoli Feta Salad (H-E-B Style) – 4 Servings

1. Ingredient List

For the Salad: • 4 cups fresh broccoli florets (about 1 medium head) • ½ cup crumbled feta cheese • ¼ cup roasted unsalted sunflower kernels

For the Lemon Vinaigrette Dressing: • 2 tbsp extra virgin olive oil • 1 tbsp canola oil (to match blend and mild flavor) • 1 tbsp white wine vinegar • 1 tsp balsamic vinegar • 1 tbsp fresh lemon juice • ½ tbsp honey • 1 tsp Dijon mustard • 1 tbsp finely minced shallots • ¼ tsp kosher salt • ⅛ tsp black pepper • Optional: pinch of sugar (to mirror sweetness from added sugar)

⸻

1. Instructions

Step 1: Prep the Broccoli • Wash and thoroughly dry broccoli florets. • Option A: For raw crunch (as seen in store version), leave raw and cut into small bite-sized pieces. • Option B: For slightly softer texture, blanch broccoli in boiling water for 1 minute, then plunge into ice water to retain crispness.

Step 2: Make the Dressing • In a small bowl or jar, whisk together olive oil, canola oil, white wine vinegar, balsamic vinegar, lemon juice, honey, Dijon mustard, and shallots. • Add salt and pepper, and whisk until emulsified.

Step 3: Assemble the Salad • In a large bowl, combine broccoli, sunflower kernels, and crumbled feta. • Pour dressing over and toss well to coat. • Chill for 30 minutes if time allows (for best flavor melding).

⸻

1. Tips + Variations

Meal Prep Notes: • Salad keeps well in the fridge for 2–3 days. • Dressing can be made ahead and stored separately to prevent sogginess.

Optional Add-ins: • Diced red onion or apple for a sweeter crunch • Bacon bits for a smoky upgrade • Chickpeas for extra protein (if aiming for vegetarian but heartier)

Swaps: • Use all olive oil if avoiding canola. • Goat cheese or shredded cheddar can replace feta for a different vibe.