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    Home » Recipes » Vegan Salad Recipes

    Vegan Broccoli Grape Salad without Mayo

    By: Amy Katz · Published: Dec 1, 2021 · Last modified: Dec 28, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, soy-free, vegan
    Tossing the salad in a mixing bowl and finished salad in a serving bowl.

    You won't miss the mayo when you try this vegan broccoli grape salad with apples and cranberries tossed in a sweet Dijon mustard vinaigrette. It's easy to make in 15 minutes and can be enjoyed immediately or prepped in advance.

    Overhead of bowl of broccoli grape salad with serving utensils.

    Crunchy broccoli salad is a classic dish that's wonderful any time of year. This colorful version studded with red fruits is perfect for the holidays.

    Inspired by my Vegan Broccoli Salad recipe, this adaptation skips the mayonnaise and features a sweet and tangy Dijon mustard salad dressing instead. Simply add the ingredients to a jar, shake well, and pour it over the veggies and fruit.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Tip
    • Serving suggestions
    • Storing
    • FAQ
    • More vegetable salad recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It only requires 9 ingredients (plus salt and pepper).
    • You can make it in under 15 minutes.
    • It's colorful, festive, and a delicious combination of textures and flavors.

    Ingredients

    Labeled ingredients needed to make this recipe.
    • Broccoli: An average size head yields approximately 3½ cups of florets and 2 cups of stems. Since this recipe calls for 4 cups of broccoli, instead of discarding all of the stems, chop them finely to use in the salad.
    • Grapes: Any color of seedless grapes can be used. Red is a nice choice when preparing this dish for Christmas.
    • Apple: Choose your favorite variety such as Honeycrisp.
    • Walnuts: Other nuts or seeds can be used in place of the walnuts such as pecans, slivered almonds, or sunflower seeds. Or omit for a nut-free version.
    • Dried cranberries: Or substitute raisins or other dried fruit.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of 4 numbered images showing how to make this recipe.
    1. Chop the broccoli into small pieces and place them in a large mixing bowl.
    2. Add the grapes, apple, walnuts, and dried cranberries.
    3. Mix the dressing ingredients in a small jar (or whisk together in a small bowl). Pour the dressing over the salad.
    4. Toss well to coat. Serve immediately, or cover and refrigerate for later.

    Tip

    Miss the crumbled bacon? Try adding coconut bacon to your salad instead.

    Serving suggestions

    Close up of bowl of broccoli grape salad.

    This colorful lettuce-free salad can be enjoyed any time of year. It's wonderful for bringing to potlucks, picnics, and holiday parties. Or try it with any of these favorite dishes:

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      Mediterranean Yellow Rice

    Storing

    Leftover salad can be covered and refrigerated for up to 3 days. It should not be frozen.

    FAQ

    Can you eat the stalk of broccoli raw?

    Yes, you can. Simply peel and finely chop the stalk before adding it to your salad.

    Does the broccoli need to be cooked?

    If you prefer a less crunchy salad, you can certainly blanch the broccoli then shock it in an ice bath to stop the cooking. But it's perfectly fine to keep the broccoli raw. Tossing it in the dressing will soften it a little.

    How can you tell if broccoli is good?

    Look for dark green or greenish-purplish florets and bright green stalks. If the tops of the florets are yellow, the broccoli is no longer fresh and shouldn't be purchased.

    More vegetable salad recipes

    • Bowl of Mediterranean Cauliflower Salad and serving spoon
      Mediterranean Cauliflower Salad
    • Bowl of green bean and tomato salad
      Mediterranean Vegan Green Bean Salad
    • Bowl of carrot and orange salad surrounded by sprigs of fresh cilantro and mint
      Moroccan Carrot and Orange Salad
    • Bowl of Asparagus Avocado Salad garnished with a lime wedge.
      Asparagus Avocado Salad

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of broccoli salad with halved grapes and diced apples.

    Vegan Broccoli Grape Salad without Mayo

    You won't miss the mayo in this 15-minute vegan broccoli grape salad with apples and cranberries and a sweet Dijon mustard vinaigrette.
    5 from 3 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 261kcal
    Author: Amy Katz

    Equipment

    • Salad Bowl
    • Salad Servers

    Ingredients

    For the salad:

    • 4 cups broccoli , diced small
    • 1 cup red or green seedless grapes, halved
    • 1 apple, diced
    • ¼ cup walnut pieces, (or roughly chopped whole walnuts)
    • ¼ cup dried cranberries

    For the dressing:

    • 1½ teaspoons Dijon mustard
    • 2 Tablespoons apple cider vinegar
    • 1 Tablespoon pure maple syrup
    • 3 Tablespoons olive oil
    • salt and pepper, to taste
    US Customary - Metric
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    Instructions

    • Add the chopped broccoli, grapes, diced apple, walnuts, and cranberries to a large salad bowl.
    • Place the salad dressing ingredients in a small jar. Shake until well combined.
    • Pour the dressing over the broccoli mixture and toss well to coat.
    • Serve immediately, or refrigerate until ready to eat.

    Notes

    • An average size head of broccoli yields approximately 3½ cups of florets and 2 cups of stems. 
    • Since this recipe calls for 4 cups of broccoli, instead of discarding all of the stems, chop them finely to use in the salad.
    • Leftover salad can be covered and refrigerated for up to 3 days. Do not freeze.
    • Other nuts or seeds can be used in place of the walnuts such as pecans or sunflower seeds. Or omit for a nut-free version.
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    Nutrition

    Calories: 261kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 54mg | Potassium: 463mg | Fiber: 5g | Sugar: 20g | Vitamin A: 619IU | Vitamin C: 85mg | Calcium: 64mg | Iron: 1mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Patricia G

      March 14, 2022 at 10:53 am

      5 stars
      Pumpkin seeds would also be a good substitute for the walnuts.

      Reply
      • Amy Katz

        March 14, 2022 at 12:07 pm

        Great idea, Patricia! I love pumpkin seeds, and they are so nutritious.

        Reply
      • Zany

        March 28, 2022 at 12:22 pm

        5 stars
        I also used pumpkin seeds good substitute for walnuts. We are doing our best to eliminate oil from recipes so instead of using the oil, I used vegetable broth. It didn't change the wonderful taste of this delicious salad.

        Reply
        • Amy Katz

          March 28, 2022 at 12:37 pm

          Great suggestions, thanks Zany!

          Reply

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