Creamy Blue Cheese Broccoli Crunch Salad

0 In a small bowl, whisk together the mayonnaise, balsamic glaze, honey, blue cheese, Dijon mustard, salt, and black pepper until smooth and creamy. Set the dressing aside.
4 Wash and dry the broccoli well. Cut the broccoli florets into very small bite-sized pieces for the best texture and flavor in the salad.
6 If desired, trim the broccoli stems, shave or finely slice the tender inside, and add it to the salad for extra crunch and texture.
5 In a large bowl, combine the broccoli, shredded purple cabbage, shredded carrots, cherry tomatoes, pumpkin seeds, and dried cranberries.
1 Pour the dressing over the salad and toss well until everything is evenly coated.
3 Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This salad tastes even better as it sits and can be enjoyed refrigerated for up to 10 hours.
2 Top with croutons right before serving for the best crunch.