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    Home » Recipes » Vegan Salad Recipes

    Vegan Broccoli Salad with Cranberries

    By: Amy Katz · Published: Nov 7, 2016 · Last modified: Oct 5, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free option, vegan

    Vegan Broccoli Salad with 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.

    Overhead of bowl of Vegan Broccoli Salad with Cranberries and Sunflower Seeds

    An American classic

    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 Vegan Broccoli Salad with Cranberries as a side dish or combine it with a couple of other salads.

    Some of my favorites are Chickpea Mango Avocado Salad and Easy Vegan Quinoa 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 Vegan Broccoli Salad for a crowd or to bring to a potluck.

    Bowl of Vegan Broccoli Salad with bottles of apple cider vinegar and vegan mayo in the background

    Vegan Broccoli Salad with Cranberries is so easy to make.

    First I separate the broccoli into florets.

    I like to cut them fairly 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.

    You can see in the short video how easy it is to prepare Vegan Broccoli Salad.

    head of raw broccoli on white plate

    Broccoli is very nutritious and readily available year round.

    It's a great source of fiber and protein.

    In addition, broccoli contains iron, potassium, calcium, selenium and magnesium.

    And it's also a source of vitamin A, vitamin C, vitamin E, and vitamin K.

    So the next time someone asks you how you build strong bones if you don't consume dairy, tell them it's the broccoli!

    You can also check out this article from BBC Good Food to learn more about the health benefits of broccoli.

    And besides eating this cruciferous vegetable in Vegan Broccoli Salad, it's delicious in stir fry and in White Wine Roasted Vegetables.

    Bowl of Vegan Broccoli Salad with Dried Cranberries and Sunflower Seeds

    Storing

    This salad can be made in advance and refrigerated until you're ready to serve it. It will last chilled for a couple of days.

    Be sure to give the salad a good stir before it's time to eat.

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

    Vegan Broccoli Salad with Cranberries (gluten-free)

    Vegan Broccoli Salad with Cranberries

    This lightened up version of the classic salad is full of flavors and textures to please everyone. And it's vegan and gluten-free.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free option, vegan
    Course: Salad
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 193kcal
    Author: Amy Katz

    Ingredients

    • 4 cups broccoli florets, chopped
    • ¼ cup sunflower seeds
    • ¼ cup dried cranberries
    • ¼ cup vegan mayonnaise, (I used Just Mayo)
    • 1 tablespoon apple cider vinegar
    • salt and pepper, to taste
    Prevent your screen from going dark

    Instructions

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

    Notes

    Leftovers will last refrigerated for a couple of days. Give the salad a good stir before serving.
     
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    Nutrition

    Calories: 193kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 341mg | Fiber: 3g | Sugar: 6g | Vitamin A: 565IU | Vitamin C: 81.2mg | Calcium: 49mg | Iron: 1.1mg

    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 thisQuestions
    1. Diana Cornelis

      March 26, 2022 at 3:45 pm

      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.

      Reply
      • Amy Katz

        March 26, 2022 at 4:10 pm

        I'm so happy you are enjoying it, Diana!

        Reply
    2. Robin Schultz

      February 27, 2020 at 7:24 am

      I don't have cranberries but I do have dried cherries. Would it be ok to sub them?

      Reply
      • Amy Katz

        February 27, 2020 at 12:56 pm

        Sure! Raisins would be great, too.

        Reply
      • Kay

        June 19, 2021 at 12:47 pm

        5 stars
        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.

        Reply
        • Amy Katz

          June 19, 2021 at 1:26 pm

          I'm glad everyone enjoyed it, Kay!

          Reply
    3. Krissy

      January 09, 2020 at 7:22 am

      5 stars
      Love this recipe!! I am not vegan but still make it using the vegan mayo and it is just fantastic!! Highly recommend this dish.

      Reply
      • Amy Katz

        January 09, 2020 at 2:21 pm

        Thanks so much, Krissy!

        Reply
    4. Diana M

      August 16, 2019 at 2:23 pm

      5 stars
      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.

      Reply
      • Amy Katz

        August 16, 2019 at 4:23 pm

        I love your idea of adding carrots, Diana!

        Reply
    5. Sylvia Mayer

      July 03, 2019 at 6:08 pm

      5 stars
      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!

      Reply
      • Amy Katz

        July 03, 2019 at 7:55 pm

        Thanks Sylvia! I'm happy you enjoyed it!

        Reply
    6. Janet

      December 11, 2017 at 9:08 am

      Another suggestion other than the vegan mayo, please?
      Something around 3g of fat if possible?
      Thank you

      Reply
      • Amy

        December 11, 2017 at 9:45 am

        You could either look for a non-dairy plain yogurt, or skip the mayo and just use a little vinegar.

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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