For the Salad:

• Florets from 1 head of broccoli, blanched and drained (about 12 ounces of florets)
• ½ cup dried cherries, coarsely chopped
• ⅓ cup chopped toasted pecans
• 1 apple, diced
• 1 small red onion, finely diced

For the dressing:

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• ⅓ cup granulated sugar (I prefer unrefined cane sugar)
• ¼ teaspoon celery seed
• ¼ teaspoon dry mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper