This sweet and savory Vegan Broccoli Salad with Dried Cranberries is perfect for a picnic, potluck or party because it can be served at room temperature.
I think Vegan Broccoli Salad with Dried Cranberries is probably one of my favorite ways to eat broccoli. It is one of the few times that I eat broccoli raw. It's one of those vegetables that I prefer cooked.
I have been making this salad for years, but I haven't had it for a long time. Since it has been incredibly hot here in Tucson, I have been craving salads a lot more. What better time to make a vegan broccoli salad!
This salad has all the makings of a great salad in my book. It has sweet and savory components, and it packs a lot of crunch.
Dried cranberries add a touch of sweetness, and almond bacon adds a sweet smoky flavor. I made the dressing with unsweetened plain coconut yogurt to keep this salad on the lighter side.
This is perfect for a potluck or party because it can be served at room temperature.
How To Make This Recipe
- Dressing: Mix all ingredients until blended.
- Salad: Add chopped broccoli, red onion, red pepper, dried cranberries, sunflower seeds, and almond bacon. Mix well.
How Long Does It Last?
This broccoli salad recipe will last up to 5 days in an airtight container in the fridge.
Variations / Additions
- more vegan mayo
- vegan sour cream
- vegan cheddar
- pumpkin seeds
- raisins
- tofu bacon
- coconut bacon
Tips
- Let it sit so that the flavors can meld together.
- Add the almond bacon and sunflower seeds right before serving so they stay crunchy.
- Chop broccoli into small pieces so that it's easier to eat.
Serving Suggestions
Recipe
This healthy broccoli salad is made with unsweetened coconut yogurt to lighten up the dish.
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You May Need
📋 Recipe
Vegan Broccoli Salad with Dried Cranberries
Ingredients
Dressing
- ¼ cup + 2 tablespoons unsweetened plain coconut yogurt
- 3 tablespoons vegan mayo
- 3 teaspoons apple cider vinegar
- 3 tablespoons agave syrup
- 2 teaspoons Dijon mustard
Salad
- 4 cups chopped broccoli florets
- ¼ cup chopped red onion
- ⅓ cup chopped red pepper
- ½ cup dried cranberries
- ¼ cup toasted sunflower seeds
- ¼ cup almond bacon (optional)
Instructions
- Mix all dressing ingredients in a bowl until blended.
- Add chopped broccoli, red onion, red pepper, dried cranberries, sunflower seeds, and almond bacon. Mix thoroughly.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
kirstenortez says
I love broccoli salads! I will have to try this!
Willow Moon says
Thanks Kirsten! I hope you enjoy it!
Molly Turro says
Yum this sounds so good! I'm slowly transitioning over to eating more vegan foods (although I don't think I'll ever fully become a vegan) and this looks amazing. Need to try soon!
Willow Moon says
Thanks Molly! I hope you like it!
lynsire says
This looks super yummy! I'm vegan too and I love it! - Rosalyn
Willow Moon says
Thanks! Always nice to meet a fellow vegan!
Rae says
Like the idea of cranberries at another time of the year other than fall or winter. Why must they be trapped in those seasons?
I'd like to sneak some asparagus into the mix 😉
Willow Moon says
Asparagus sounds like a great addition!
xoxobellablog says
Wow this looks yummy!!! I love broccoli!
Willow Moon says
Thanks!
Emily @ emilybogner.com says
It's definitely salad season here in California as well with 100-degree weather--thanks for sharing this recipe!
Willow Moon says
Thanks Emily!
Alexis @ Chemistry Cachet says
I love the addition of cranberries!! Yum!
Willow Moon says
Thanks Alexis! I always have dried cranberries around - they are one of my favorite dried fruits!