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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.
Course
Salad
Cuisine
American
Prep Time
10
minutes
Total Time
1
hour
Servings
4
Calories
193
kcal
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
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!
Video
Notes
Leftovers will last refrigerated for a couple of days. Give the salad a good stir before serving.
Nutrition
Calories:
193
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Sodium:
111
mg
|
Potassium:
341
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
565
IU
|
Vitamin C:
81.2
mg
|
Calcium:
49
mg
|
Iron:
1.1
mg