Broccoli Cranberry Salad
This vegan broccoli cranberry salad recipe is a delicious salad for lunch, dinner, or a holiday side dish. It's fresh, healthy, and delicious with a lightly creamy, tangy dressing. Make this cranberry broccoli salad recipe in under 15 minutes. And it lasts all week long in the refrigerator.
Servings: 6
Calories: 173kcal
Ingredients
- 3 crowns broccoli cut into equal sized florets
- 1 small red onion diced
- 4 ribs celery diced
- ¼ cup dried cranberries
- 1 15 ounce can chickpeas drained and rinsed
- 2 Homey Crisp apples cored and diced
- ½ cup cashew mayo or plain vegan yogurt
- 2 Tablespoons maple syrup
- 2 Tablespoons Dijon mustard
- 1 lemon juiced
- 2 teaspoons liquid smoke I used hickory flavor
Instructions
- Using a vegetable steamer, steam the broccoli for 3-4 minutes. Remove from the steamer and allow to cook.
- Or, boil a pot of water with a teaspoon of salt, add the broccoli, and cook for 1 ½ minutes. Drain and allow to cool in the colander.
- In the meantime, make the dressing.
- Whisk the cashew mayo, lemon juice, maple syrup, dijon mustard, and liquid smoke. Set aside.
- In a large bowl, combine all the ingredients.
- Pour the dressing over the top of the salad.
- Toss to combine.
- Cover and allow the salad to chill for about an hour before serving.
- Stir before serving.
Video
Notes
- Serve the broccoli raw if you prefer. You can also blanch the broccoli and cool in cold water and ice, and add it to the salad when chilled.
- Skip the walnuts and make the dressing with vegan plain yogurt instead of cashew mayo for a nut-free option.
- If you don't like apples, try red grapes cut in half.
- Use a vegetable chopper to expedite chopping the vegetables.
- Broccoli cranberry salad stays fresh for 5 days in the refrigerator.
Nutrition
Calories: 173kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 189mg | Potassium: 148mg | Fiber: 2g | Sugar: 9g | Vitamin A: 131IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 0.3mg