Vegan Broccoli Cranberry Salad with sunflower seeds is easy to make in 10 minutes with only a few ingredients. Allow it to rest for at least an hour in the refrigerator for optimal flavor and texture. It's wonderful for make-ahead lunches, picnics, and potlucks.
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Broccoli salad is an American classic. Perfect for both parties and every day meals, this lightened up version is made with vegan mayo and leaves out the bacon.
Vegan Broccoli Cranberry Salad comes together quickly with just 5 ingredients, plus salt and pepper. And like other salads without lettuce, it can be made in advance and tastes better the longer it chills.
Prefer a mayo-free broccoli salad? Try my Vegan Broccoli Grape Salad without Mayo
I would initially make this for interns during their stay at the Sanctuary, and it was always a big hit! I then tried it out on some family and friends, and they loved it too. It has since become a staple in my holiday spread. So flavorful and relatively easy to put together! -- Maria J., Farm Sanctuary staff member
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Why you'll love this recipe
- It's full of delicious flavors and textures yet only requires 5 ingredients (plus salt and pepper).
- It tastes even better when you make it in advance, making it perfect for meal prep.
- It's easy to customize to make it your own.
Ingredients
- Fresh raw broccoli
- Sunflower seeds
- Dried cranberries
- Vegan mayo: Brands include Follow Your Heart (Vegenaise) , Primal Kitchen, and Best Foods/Hellman's
- Apple cider vinegar
Variations
It's easy to start with the basic Vegan Broccoli Cranberry Salad and add your favorite ingredients to suit your taste. Here are some suggestions to get you started:
- Shredded carrots
- Chopped red onions or green onions
- Vegan coconut bacon bits
- Diced apples
- Sliced grapes
- Raisins
- Nuts such as cashews, pecans, or walnuts
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Combine chopped broccoli, sunflower seeds, and dried cranberries in a large salad bowl.
- Make the dressing by mixing vegan mayo with apple cider vinegar, and salt and pepper.
- Pour the dressing over the broccoli mixture and toss well so that everything is well coated.
- Cover and refrigerate for at least an hour before enjoying.
Amy's tip
Vegan Broccoli Cranberry Salad tastes better the longer it chills, so be sure to prepare it in advance. When entertaining, it's the perfect dish to throw together the night before.
Serving suggestions
Enjoy this simple salad as a light lunch or with your favorite foods. If you enjoy meal prepping, it's delicious with other make-ahead salads like chickpea salad with mango and avocado and cannellini bean salad with sun-dried tomatoes and olives.
And it pairs well with picnic and barbecue favorites like baked chickpea burgers, tofu sandwiches, and grilled teriyaki tofu. Or bring it to holiday gatherings for Easter, Thanksgiving, and Christmas.
Storing
Leftover Vegan Broccoli Cranberry Salad can be refrigerated in an airtight container for up to 4 days. Give the salad a good stir before serving.
Recipe FAQs
While mayonnaise is made from oil and eggs, vegan mayo is made from oil and and other plant-based ingredients. Some brands include vinegar and/or lemon juice and soy or aquafaba (the liquid from canned chickpeas).
Cut the broccoli in small pieces by slicing the florets close to the top of the head. You can also chop the stems small and use them in your salad.
While many brands sweeten their dried cranberries with sugar, it's also possible to purchase unsweetened dried cranberries. Check the ingredients label before purchasing.
More vegan broccoli recipes
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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.