A lovely salad.

Consider cutting the honey. (I've used the full amount of honey three times and thought it was too sweet each time -- especially with sweetened cranberries.)

Do not sub cranberries with pomegranate seeds (the pomegranate seeds are too crunchy).

Consider wild rice instead of quinoa (haven't tried this yet but it seems like it'd work).

Ingredients Step
1 c. raw quinoa Wash. Boil in well-salted water until plump and tender, about 15 minutes. Drain in sieve, rinse with cool water, and drain well. (Don't treat it like rice with the cloth and lid; it will retain too much heat in the salad.)
zest and juice of 1 lemon
3 T. olive oil
3 T. Dijon mustard
2 T. honey
2 T. apple cider vinegar
Whisk together in a very large bowl. Season with salt and pepper to taste.
2 heads of broccoli (~1.5 pounds) Finely chop the broccoli and add to dressing. Let it macerate as you prep the rest.
1 tart green apple
4 oz. sharp cheddar
Finely chop the apple and cheese. Add to broccoli. Toss to combine.
cooked quinoa
3/4 c. pecans
1/2 c. dried cranberries
Add. Toss to combine. Taste. Add more lemon juice, salt, and pepper to taste.

Source: Sohla El-Waylly (NYT)