Veggies Save The Day

Recipes by Amy Katz

Broccoli Salad with Sunflower Seeds & Cranberries

Broccoli Salad with Sunflower Seeds & Cranberries is a lightened up version of a classic American recipe. And it’s vegan and gluten free. It’s perfect for lunch or as a side at picnics and barbecues.

This lightened up broccoli salad is easy to make with only a few ingredients. You don't even need to turn on your stove! (Vegan and gluten free)

Broccoli salad is traditionally very fattening with tons of mayonnaise and bacon.

In my opinion, it kind of defeats the purpose of eating broccoli!

But this version contains only a few ingredients.

And you don’t even need to turn on the stove!

I like to serve this Broccoli Salad with Sunflower Seeds & Cranberries as a side dish or combine it with a couple of other salads.

Some of my favorites are Tropical Chickpea Salad and Quinoa Vegetable Salad.

In addition, it’s great with a simple fruit salad.

Combining a few salads makes a complete lunch, which I like to pack in a stainless steel Bento Box for taking on the go.

Moreover, you can make a double batch of Broccoli Salad for a crowd or to bring to a potluck.

This lightened up broccoli salad is easy to make with only a few ingredients. You don't even need to turn on your stove! (Vegan and gluten free)

And perhaps you’re looking for other salad makeovers.

I love this Roasted Chickpea Fattoush Salad.

Roasted Chicpea Fattoush Salad (Vegan and Gluten free)

And this Vegan Curried Chicken Salad.

This vegan curried chicken salad brings back memories of the chicken salad my mom used to make with curry powder, grapes, and celery. Learn more by visiting www.veggiessavetheday.com, or pin and save for later!

And don’t forget an Italian Chopped Salad.

Italian Chopped Salad

There are so many delicious salad remakes like Broccoli Salad with Sunflower Seeds & Cranberries!

What I love about this recipe is how easy it is to make.

First I separate the broccoli into florets. I like to cut them small.

Then I place the broccoli in a salad bowl and add the sunflower seeds and dried cranberries.

The dressing is made by combining vegan mayo, apple cider vinegar, and salt and pepper.

It’s simple and flavorful.

After the dressing is mixed in, I let the salad chill in the refrigerator for at least an hour.

Then it’s time to eat!

I love that the broccoli stays crunchy.

This lightened up broccoli salad is easy to make with only a few ingredients. You don't even need to turn on your stove! (Vegan and gluten free)

Now let’s make Broccoli Salad with Sunflower Seeds & Cranberries!

This lightened up broccoli salad is easy to make with only a few ingredients. You don't even need to turn on your stove! (Vegan and gluten free)
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Broccoli Salad with Sunflower Seeds and Cranberries

This lightened up version of the classic salad is full of flavors and textures to please everyone!

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 1 hour
Servings 4
Calories 193 kcal
Author Amy Katz

Ingredients

Instructions

  1. Place the broccoli, sunflower seeds, and cranberries in a large bowl.
  2. Combine the mayo, vinegar, and salt and pepper in a small bowl and mix well.
  3. Pour the dressing over the salad and toss well.
  4. Chill at least an hour before serving. Enjoy!

Recipe Notes

If you make Broccoli Salad with Sunflower Seeds and Cranberries, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts
Broccoli Salad with Sunflower Seeds and Cranberries
Amount Per Serving
Calories 193 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Sodium 111mg 5%
Potassium 341mg 10%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 6g
Protein 4g 8%
Vitamin A 11.3%
Vitamin C 98.4%
Calcium 4.9%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

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  10. I love a good veggie filled salad, and this totally fits the bill! Broccoli is so tasty and so good for you, this is the perfect way to present it. Maybe I’ll make this for Thanksgiving dinner (I’m trying to make it a bit healthier this year).

    Reply

  16. This looks so good—I love that you dressed a summer salad up for fall! And I love broccoli salad because it keeps so well in the fridge. I need to up my veggie intake—gotta make some of this and have it for lunch every day!

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