Begin by rinsing the broccoli heads under cold water to remove any dirt. Trim off the tough stems and cut the florets into bite-sized pieces. You can also include some of the tender stems for added crunch.
Using your cutting board and knife, thinly slice the green part of the scallions. Set aside for later use.
In a separate bowl, combine the mayonnaise, white balsamic vinegar, and sugar. Use a whisk or fork to mix until the dressing is smooth and creamy. Taste and adjust the sweetness if necessary.
In your large mixing bowl, add the chopped broccoli, sunflower seeds, craisins, and scallions. Drizzle the dressing over the top and toss gently to combine all the ingredients evenly.
Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled in your favorite dish.
