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.
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.
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.
- 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.
- Chop the broccoli into small pieces and place them in a large mixing bowl.
- Add the grapes, apple, walnuts, and dried cranberries.
- Mix the dressing ingredients in a small jar (or whisk together in a small bowl). Pour the dressing over the salad.
- Toss well to coat. Serve immediately, or cover and refrigerate for later.
Miss the crumbled bacon? Try adding coconut bacon to your salad instead.
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:
Leftover salad can be covered and refrigerated for up to 3 days. It should not be frozen.
Yes, you can. Simply peel and finely chop the stalk before adding it to your salad.
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.
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
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! ★★★★★
Vegan Broccoli Grape Salad without Mayo
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
- 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.
- 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.
Nutritional information is an estimation only.
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