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.
Servings 4
Calories 193kcal
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: 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