Vegan Broccoli Cranberry Salad
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.
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
