Vegan Broccoli Salad with Dried Cranberries
This sweet and savory Vegan Broccoli Salad with Dried Cranberries is made in 15 minutes with fresh broccoli, sunflower seeds, almond bacon, dried cranberries, and a creamy dressing.
Servings: 6
Calories: 175kcal
Ingredients
Dressing
- ¼ cup + 2 tablespoons unsweetened plain coconut yogurt
- 3 tablespoons vegan mayo
- 1 tablespoon apple cider vinegar
- 3 tablespoons agave syrup
- 2 teaspoons Dijon mustard
- Salt
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.
Notes
Chop broccoli into small bite-sized pieces.
Let the salad sit for at least 15 minutes so that the flavors can meld together.
This broccoli salad recipe will last up to 5 days in an airtight container in the fridge.
Nutrition
Calories: 175kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 82mg | Potassium: 254mg | Fiber: 2g | Sugar: 16g | Vitamin A: 635IU | Vitamin C: 66.4mg | Calcium: 45mg | Iron: 0.8mg
