In a large mixing bowl, combine the broccoli florets, shredded carrots, diced red bell pepper, and chopped red onion.

Add the sunflower seeds, raisins, and sliced almonds to the bowl.

In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.

Pour the dressing over the salad and toss until everything is evenly coated.

Serve immediately or refrigerate for up to an hour before serving for flavors to meld.