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+ servings
Bowlful of broccoli salad with grapes sunflower seeds and cranberries.

Vegan Broccoli Salad Recipe (gluten free)

Prep Time: 18 minutes
Servings: 6 servings
Author: Tracy Halasz

Ingredients

For the Salad

  • 3-4 cups broccoli, cut into bite-size florets
  • ½ cup red onion, chopped
  • ½ cup cranberries or raisins
  • 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
  • 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

Instructions

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.

Notes

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.