Easy Vegan Broccoli Salad Recipe with Creamy Dressing
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If you’re after a salad that’s fresh, flavorful, and seriously satisfying, this heathy vegan broccoli salad recipe delivers. Crisp broccoli, sweet bursts of dried fruit, crunchy roasted nuts and seeds, and a creamy, tangy dressing all come together in the best way. It’s completely dairy-free, packed with texture, and works beautifully as a side dish or a light lunch. Plus, it takes less than 20 minutes to make and doesn’t require any cooking at all.
What Makes This Vegan Broccoli Salad Recipe So Satisfying
- Incredible texture in every bite. Between the crisp broccoli, chewy cranberries, and roasted almonds and seeds, there’s a satisfying crunch and balance in every forkful.
- Loved by everyone at the table. This one gets devoured fast, and even folks who aren’t vegan tend to ask for the recipe.
- Fast and easy to prep. You can have this salad ready in less than 20 minutes, no cooking required.
- Great for leftovers. It keeps well in the fridge for a few days, making it a solid choice for meal prep or next-day lunches.
- Easy-to-find ingredients. Everything in this recipe is easy to pick up at a regular grocery store, no specialty shopping required.
Nutritional Benefits of Broccoli in This Plant-Based Salad Recipe
Broccoli is one of those powerhouse veggies that brings a lot to the table. It’s packed with fiber, which supports healthy digestion and helps keep you full and satisfied. It’s also an excellent source of vitamin C, which boosts immune function and supports healthy skin.
Along with vitamins and minerals, broccoli contains antioxidants and natural plant compounds that may help reduce inflammation and support heart health. It’s low in calories, high in nutrients, and fits easily into all kinds of meals. Simple, nourishing, and always a smart choice.
Ingredients for a Healthy Vegan Broccoli Salad
For the Mayonnaise Salad Dressing
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1 cup vegan mayonnaise
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3 tablespoons agave nectar (or use organic granulated sugar)
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2 tablespoons apple cider vinegar
For the Broccoli Salad
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12 ounces fresh broccoli florets
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½ cup raisins
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½ cup dried cranberries
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½ cup roasted almonds, roughly chopped
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½ cup roasted pumpkin seeds
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¼ cup diced red onion
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Salt and pepper, to taste
This dairy-free broccoli salad has a beautiful balance of creamy, sweet, tangy, and crunchy.
Instructions How to Make a Flavorful Vegan Broccoli Salad Recipe
Step 1: Whip Up the Broccoli Salad Dressing
In a large bowl, stir together the vegan mayonnaise, agave nectar, and apple cider vinegar until smooth and creamy. This will be the luscious base for your salad.
Step 2: Toss Everything Together
Add the broccoli, raisins, cranberries, almonds, pumpkin seeds, and red onion into the bowl with the dressing. Mix well to coat everything evenly.
Taste and season with salt and pepper as needed.
You can serve this right away, or let it chill in the fridge for a couple of hours so the flavors can really come together.
Storing Your Dairy-Free Broccoli Salad for Freshness
Transfer leftovers into an airtight container and store in the fridge for up to 4 days. The broccoli stays crisp, and the flavor just keeps getting better. This also makes a perfect vegan picnic salad, so it’s great to pack for outdoor lunches or potlucks.
Variations on This Easy Plant-Based Salad Recipe
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Add cooked quinoa for extra protein and a heartier texture
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Toss in some chopped apples or red grapes for a burst of fresh sweetness
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Use sunflower seeds or cashews instead of almonds for a different crunch
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Stir in a little Dijon mustard to the dressing for a tangy kick
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Make it nut-free by skipping the almonds and using only seeds
This plant-based salad recipe is easy to customize based on what you have on hand.
Vegan Broccoli Salad Recipe FAQs
Do I have to blanch the broccoli first?
Nope. Raw broccoli works perfectly in this salad. It stays crisp and holds up well to the creamy dressing.
Can I use frozen broccoli?
Fresh broccoli is recommended for the best texture, but if you’re using frozen, make sure it’s completely thawed and patted dry. Keep in mind that frozen broccoli is softer and may not have the same crunch, but it can still work in a pinch.
Can I make it ahead of time?
Yes. In fact, it tastes even better after a few hours in the fridge. Just give it a stir before serving.
What can I use instead of vegan mayo?
Try unsweetened vegan yogurt or blended silken tofu with a bit of lemon juice for a lighter version.
Is this salad gluten-free?
It is. All the ingredients are naturally gluten-free, but be sure to check your labels, especially on the vegan mayo and dried fruits.
Add This Vegan Broccoli Salad to Your Favorites List
This healthy vegan broccoli salad recipe is one you’ll make on repeat. It’s bright, flavorful, and perfect for everything from weekday lunches to weekend cookouts. The balance of sweet, tangy, and savory is just too good to pass up.
Try it out and let me know how it goes. Snap a pic and tag me on Instagram so I can see your beautiful creations.
More Vegan Side Dishes to Try
If you loved vegan salad recipes, here are a few more flavorful side dishes to check out next:
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Creamy Vegan Caesar Salad with Roasted Chickpeas and Tahini Caesar Dressing – A bold, creamy Caesar made entirely dairy-free and totally crave-worthy.
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Easy Roasted Crispy Chickpeas – The perfect crunchy topper for salads or a protein-packed snack on their own.
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Seitan Strips with Mustard Dip – Savory, meaty, and served with a punchy mustard dip for the ultimate appetizer or side.
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Vegan Creamed Spinach – Rich, creamy, and comforting without a drop of dairy.
Vegan Broccoli Salad
Ingredients
- 1 cup vegan mayonnaise 240 g
- 3 tablespoons agave nectar or organic granulated sugar 45 ml or 38 g sugar
- 2 tablespoons apple cider vinegar 30 ml
- 12 ounces fresh broccoli florets 340 g
- ½ cup raisins 75 g
- ½ cup dried cranberries 60 g
- ½ cup roasted almonds roughly chopped (60 g)
- ½ cup roasted pumpkin seeds 65 g
- ¼ cup diced red onion 40 g
- Salt and pepper to taste
Instructions
- In a large mixing bowl, stir together the vegan mayonnaise, agave nectar or sugar, and apple cider vinegar until smooth.1 cup vegan mayonnaise, 3 tablespoons agave nectar or organic granulated sugar, 2 tablespoons apple cider vinegar
- Add the broccoli florets, raisins, dried cranberries, almonds, pumpkin seeds, and red onion to the bowl.12 ounces fresh broccoli florets, ½ cup dried cranberries, ½ cup roasted almonds, ½ cup roasted pumpkin seeds, ¼ cup diced red onion, ½ cup raisins
- Toss everything together until the salad is well coated in the dressing.
- Season with salt and pepper to taste.Salt and pepper
- Serve immediately, or refrigerate for 30 minutes to let the flavors develop.
Notes
- Can I use frozen broccoli? Fresh broccoli is best for this salad because it stays crisp and holds up well with the creamy dressing. If using frozen, make sure to fully thaw and pat it dry with a clean towel. The texture will be softer, but still tasty.
- Make it ahead: This salad tastes even better after a few hours in the fridge. Just give it a good stir before serving.
- Nut-free option: Swap the almonds for more pumpkin seeds or sunflower seeds if you need a nut-free version.
- Sweetener swap: You can use maple syrup instead of agave nectar, or stick with granulated sugar if that’s what you have on hand.
