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Vegan Broccoli Grape Salad without Mayo
You won't miss the mayo in this 15-minute vegan broccoli grape salad with apples and cranberries and a sweet Dijon mustard vinaigrette.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Special diet:
gluten-free, soy-free, vegan
Servings:
4
Calories:
261
kcal
Author:
Amy Katz
Equipment
Salad Bowl
Salad Servers
Ingredients
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
For the dressing:
1½
teaspoons
Dijon mustard
2
Tablespoons
apple cider vinegar
1
Tablespoon
pure maple syrup
3
Tablespoons
olive oil
salt and pepper
to taste
US Customary
-
Metric
Instructions
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.
Notes
An average size head of broccoli yields approximately 3
½ 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.
Nutrition
Calories:
261
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
8
g
|
Sodium:
54
mg
|
Potassium:
463
mg
|
Fiber:
5
g
|
Sugar:
20
g
|
Vitamin A:
619
IU
|
Vitamin C:
85
mg
|
Calcium:
64
mg
|
Iron:
1
mg