Vegan Broccoli Grape Salad without Mayo
A crunchy, colorful broccoli grape salad made without mayo. Broccoli, grapes, apple, walnuts, and dried cranberries are tossed in a sweet and tangy Dijon mustard vinaigrette. Ready in about 15 minutes, and great to serve right away or make ahead.
Servings: 4
Calories: 261kcal
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:
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1½ teaspoons Dijon mustard
- 1 Tablespoon pure maple syrup
- salt and pepper to taste
Instructions
- Add the chopped broccoli, grapes, diced apple, walnuts, and cranberries to a large salad bowl.4 cups broccoli , 1 cup red or green seedless grapes, 1 apple, ¼ cup walnut pieces, ¼ cup dried cranberries
- Place the salad dressing ingredients in a small jar. Shake until well combined.1½ teaspoons Dijon mustard, 2 Tablespoons apple cider vinegar, 1 Tablespoon pure maple syrup, 3 Tablespoons extra virgin olive oil, salt and pepper
- 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 3½ cups of florets and 2 cups of stems. Since this recipe calls for 4 cups of broccoli, instead of discarding all of the stems, you can chop them finely to use in the salad.
Leftover salad can be refrigerated in an airtight container for up to 3 days. Do not freeze.
Nutrition
Calories: 261kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 54mg | Potassium: 463mg | Fiber: 5g | Sugar: 20g | Vitamin A: 619IU | Vitamin C: 85mg | Calcium: 64mg | Iron: 1mg
