Broccoli Salad

40min · 8 servings SALAD: 4 well packed cups small broccoli pieces, stems removed (~2 small-medium heads of broccoli) 1 cup thinly sliced celery 1 cup shredded carrot ½ cup dried cranberries DRESSING: ½ cup plain nondairy yogurt ¼ cup vegan mayo 3 tbsp tahini 1 ½ tbsp dijon mustard 1 tbsp maple syrup 2 tsp white miso 2 tsp apple cider vinegar ¾ tsp fine grain kosher salt ½ tsp pepper ½ tsp garlic powder CHEESY ROASTED SUNFLOWER SEEDS: ½ cup raw, unsalted sunflower seeds 1 tbsp nutritional yeast 1 tbsp olive oil ¼ tsp salt