Vegan Broccoli Salad with Cranberries

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.

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 Avocado Salad with Mango 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 Vegan Broccoli Salad for a crowd or to bring to a potluck.

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.

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 Brown Rice Stir Fry and in White Wine Roasted Vegetables.

Vegan Broccoli Salad with Cranberries Recipe

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

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 3 votes

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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
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 1/4 cup vegan mayonnaise, (I used Just Mayo)
• 1 Tbsp apple cider vinegar
• salt and pepper, to taste

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.

 

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

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