Vegan Broccoli Grape Salad without Mayo
You won't miss the mayo in this 15-minute vegan broccoli grape salad with apples and cranberries and a sweet Dijon mustard vinaigrette.
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:
- 1½ teaspoons Dijon mustard
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon pure maple syrup
- 3 Tablespoons extra virgin olive oil
- 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, 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
