Vegan Broccoli Salad Recipe (gluten free)
Prep Time: 18 minutes minutes
Servings: 6 servings
For the Salad
- 3-4 cups broccoli, cut into bite-size florets
- ½ cup red onion, chopped
- ½ cup cranberries or raisins
- ⅓ cup sunflower seeds
OPTIONAL Add Ins
- 1 - 1 ½ cups red grapes, halved
- 1 small red pepper, chopped
- 1 cup chickpeas
- ½ cup vegan feta cheese (store bought or homemade)
For the Broccoli Salad Dressing
- 2 tablespoons Dijon mustard
- ⅓ cup Vegenaise (vegan mayonnaise)
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup, to taste
- course ground black pepper, pinch of salt
- pinch hot pepper flakes, to taste
For the Salad
Prepare the veggies by washing and patting dry.
Broccoli: Cut into bite-size florets and place in a large bowl.
Blanching the Broccoli?: If blanching the broccoli, dunk into boiling water for 1 minute, remove and plunge into a bowl of ice water. Let drain and thoroughly pat dry before using.
Onion: Finely dice red onion. Add to large bowl with broccoli, red grapes (halved), and cranberries.
For the Broccoli Salad Dressing
In a small mixing bowl, add all dressing ingredients and whisk together. Taste and adjust ingredients as required.
Pour over the salad ingredients and toss until well dressed. Place in the fridge covered to chill for an hour.
To Serve
RIght before serving, sprinkle with sunflower seeds, feta cheese, and crispy chickpeas peas (if using).
Vegan Feta Cheese (optional)
Buy your favorite store bought brand or make home vegan feta cheese up to a week in advance.
Blanching the broccoli is a personal choice. Some do some don't. It's a quick and easy process which slightly softens the broccoli and turns it bright green (don't overcook it though)!
Dairy free cheese option - use store bought vegan feta or cheddar cheese. Or make your own vegan feta cheese (can be made a week in advance).
Extra crunchy option - add crunchy salted air fryer chickpeas. This chickpea recipe is ultra crispy and crunchy and can be made several days in advance.
Optional extra protein - add a handful of raw chickpeas to bump up the plant-based protein, creaminess and heartiness of the salad for a light but filling lunch!
Chill the broccoli salad for an hour before serving for the best flavor. Sprinkle with sunflower seeds/crispy onions right before serving so they stay crunchy.
Storing broccoli salad - prep the veggies and dressing up to 3 days in advance and store them separately in the fridge. Store any dressed broccoli salad in the fridge for 2 or 3 days in an airtight container.