Vegan Broccoli Salad with Cranberries, Sun-Dried Tomatoes, and Toasted Nuts Recipe
This vibrant and nutritious broccoli salad combines crunchy broccoli florets, toasted almonds and seeds, sweet dried cranberries, and tangy sun-dried tomatoes, all coated in a creamy, tangy dressing made from vegan mayo, Greek yogurt, apple cider vinegar, and maple syrup. Quick to prepare and perfect for a light meal or a side dish, this salad can be enjoyed immediately or chilled for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 2 medium heads broccoli (about 1½ pounds; cut into small florets and stems chopped into small pieces)
- ½ red onion (finely chopped)
- ½ cup dried cranberries
- ¼ cup almonds (chopped)
- ¼ cup seeds (sunflower or pumpkin)
- ½ packed cup sun-dried tomatoes in oil (cut into strips or chopped)
Dressing
- ½ cup vegan mayo (or regular mayonnaise)
- ½ cup Greek yogurt (fat-free recommended, or substitute with non-dairy yogurt)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup (or sugar)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
Instructions
- Chop the broccoli: Rinse and dry 2 medium heads of broccoli. Cut into small, bite-sized florets and peel and chop the stems into small pieces if needed. Transfer all to a large bowl.
- Toast the nuts & seeds: Chop ¼ cup almonds. In a skillet over medium heat, toast the chopped almonds and ¼ cup seeds, stirring often for about 2 minutes until golden and fragrant. Remove from heat and let cool.
- Make the dressing: In a small bowl, whisk together ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon salt, and ⅛ teaspoon black pepper until smooth and well combined.
- Assemble the salad: Add the finely chopped ½ red onion, ½ cup dried cranberries, toasted nuts and seeds, and the sun-dried tomatoes to the bowl with the broccoli. Pour the prepared dressing over all ingredients and toss thoroughly to coat evenly. Serve immediately or chill for 30 minutes to allow flavors to meld.
Notes
- Use fat-free Greek yogurt to keep it lighter, or substitute with a non-dairy yogurt for vegan options.
- To enhance flavor, chill the salad for 30 minutes before serving.
- Seeds can be sunflower or pumpkin seeds, choose according to preference.
- Adjust salt to taste depending on the saltiness of sun-dried tomatoes and other ingredients.
- For added crunch, consider adding freshly chopped celery or bell peppers.
