Steam or blanch the broccoli florets for 2-3 minutes until bright green and just tender, then immediately cool under cold running water to stop the cooking process.
Thoroughly drain the broccoli and pat dry with paper towels to prevent a watery salad.
In a large mixing bowl, combine the cooled broccoli florets, golden raisins, finely diced red onion, and sunflower seeds.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well emulsified.
Pour the dressing over the salad ingredients and toss gently to coat evenly.
For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Give the salad a final gentle toss before serving and adjust seasoning if needed.
