Preheat oven to 350F and line a baking sheet with parchment paper. Chop stems off broccoli and dice into small pieces, then also chop broccoli florets into small pieces. Place broccoli on baking sheet and coat with 1 tbsp olive oil, bake for 10-15 minutes or until slightly tender (baking is optional but makes vegetables easier to digest). Slightly bake the diced onion for 5-7 minutes. To a large bowl add baked broccoli, onion, pomegranate seeds, and pumpkin seeds. To a small bowl add all dressing ingredients (1/2 cup greek yogurt, 2 tbsp honey, 3 tbsp apple cider vinegar, 2 tbsp olive oil, 2 tsp poppy seeds, dash of salt) and mix well. Coat salad with dressing and toss well. Place salad in fridge for at least an hour. Store leftovers in airtight containers in fridge for 3-4 days. Enjoy!
