Vegan Broccoli Cranberry Salad with sunflower seeds is easy to make in 10 minutes with only a few ingredients. Allow it to rest for an hour in the refrigerator for optimal flavor and texture. It's wonderful for make-ahead lunches, picnics, and potlucks.
Prep Time10 minutesmins
Resting Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Salad, Side Dish
Cuisine: American, Fusion
Special diet: gluten-free, nut-free, soy-free option, vegan
Place the broccoli, sunflower seeds, and cranberries in a large bowl.
Combine the vegan mayo, vinegar, and salt and pepper, to taste, in a small jar with a lid or a bowl and shake or whisk until fully combined. Taste and adjust the seasonings as needed.
Pour the dressing over the salad and toss well to coat.
Cover and refrigerate for at least an hour before serving.
Notes
Leftovers can be refrigerated in an airtight container for up to 4 days. Give the salad a good stir before serving.