Vegan broccoli cranberry salad with sunflower seeds is easy to prep in about 10 minutes with only a few ingredients. To make it, you'll need fresh broccoli florets, dried cranberries, sunflower seeds, vegan mayo, and apple cider vinegar.
For the best flavor and texture, let it rest in the fridge for an hour or more before serving. This makes it a wonderful option for make-ahead lunches, picnics, and potlucks.
Based on a classic American dish, this version leaves out the bacon and uses egg-free vegan mayo. For another variation without mayo, try my vegan broccoli grape salad next.
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Love this recipe!! I am not vegan but still make it using the vegan mayo and it is just fantastic!! Highly recommend this dish.
- Krissy
How to make vegan broccoli cranberry salad
- Combine chopped broccoli, sunflower seeds, and dried cranberries in a large salad bowl.
- Make the dressing by mixing vegan mayo with apple cider vinegar, salt, and pepper.
- Pour the dressing over the broccoli mixture and toss so that everything is well coated.
- Cover and refrigerate for at least an hour before enjoying.
Please see the recipe card for the complete ingredients, measurements, and instructions.
Because this lettuce-free salad gets better as it chills, it's one of my favorites for potlucks and entertaining. It pairs well with everything from vegan grilled dishes in the summer to quinoa and chickpea stuffed acorn squash and mashed potatoes in the winter.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Broccoli Cranberry Salad
Ingredients
- 4 cups broccoli florets, chopped
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
- ¼ cup vegan mayo
- 1 Tablespoon apple cider vinegar
- salt and pepper, to taste
Instructions
- Place the broccoli, sunflower seeds, and cranberries in a large bowl.4 cups broccoli florets, ¼ cup sunflower seeds, ¼ cup dried cranberries
- Combine the vegan mayo, vinegar, and salt and pepper, to taste, in a small jar with a lid or a bowl and shake or whisk until fully combined. Taste and adjust the seasonings as needed.¼ cup vegan mayo, 1 Tablespoon apple cider vinegar, salt and pepper
- Pour the dressing over the salad and toss well to coat.
- Cover and refrigerate for at least an hour before serving.
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Notes
Nutrition
Nutritional information is an estimation.
Diana Cornelis says
I have found a new go-to favourite! It makes for a quick lunch or an addition to a picnic basket. Doubled or tripled it would be perfect for a pot luck.
Amy Katz says
I'm so happy you are enjoying it, Diana!
Robin Schultz says
I don't have cranberries but I do have dried cherries. Would it be ok to sub them?
Amy Katz says
Sure! Raisins would be great, too.
Kay says
You cannot label it “vegan” if you use mayo. It is made with eggs which is a big no no. There are some VERY tasty vegan mayonnaise out there and this is what I used. If you need sweetness you can add non-granulated sugars too. Many healthier choices. This was made for a pitch in and was a hit.
Amy Katz says
I'm glad everyone enjoyed it, Kay!
Krissy says
Love this recipe!! I am not vegan but still make it using the vegan mayo and it is just fantastic!! Highly recommend this dish.
Amy Katz says
Thanks so much, Krissy!
Diana M says
This was a hit and held up all week for lunches. I'll be making this again very soon.
We also added some shredded carrots which gave it some nice color.
Amy Katz says
I love your idea of adding carrots, Diana!
Sylvia Mayer says
Delicious, simple, stretchable (you don't have to be exact), healthy...what more can you ask? Gets even better as it sits. I use Vegenaise, but doesn't have to take much. Could use a little olive oil, lemon juice and teaspoon of sugar or white grapejuice concentrate. Great basic recipe!
Amy Katz says
Thanks Sylvia! I'm happy you enjoyed it!
Janet says
Another suggestion other than the vegan mayo, please?
Something around 3g of fat if possible?
Thank you
Amy says
You could either look for a non-dairy plain yogurt, or skip the mayo and just use a little vinegar.