Vegan Broccoli Cranberry Salad
This vegan broccoli cranberry salad is easy to prep in about 10 minutes with fresh broccoli florets, dried cranberries, sunflower seeds, vegan mayo, and apple cider vinegar. Let it chill for an hour or more before serving for the best flavor and texture.
Servings: 4
Calories: 194kcal
Ingredients
- 4 cups broccoli florets chopped
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
- ¼ cup vegan mayo
- 1 Tablespoon apple cider vinegar
- salt and pepper to taste
Instructions
- Place the broccoli, sunflower seeds, and cranberries in a large bowl.4 cups broccoli florets, ¼ cup sunflower seeds, ¼ cup dried cranberries
- 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.¼ cup vegan mayo, 1 Tablespoon apple cider vinegar, salt and pepper
- 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.
Nutrition
Calories: 194kcal | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 111mg | Potassium: 348mg | Fiber: 3g | Sugar: 7g | Vitamin A: 571IU | Vitamin C: 81mg | Calcium: 50mg | Iron: 1mg
