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Vegan Broccoli Salad with Cranberries, Sunflower Seeds, and Cashew Dressing Recipe

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A vibrant and nutritious vegan broccoli salad featuring fresh broccoli florets, dried cranberries, crunchy sunflower seeds, and savory vegan bacon bits, all tossed in a creamy, homemade cashew-based dressing sweetened with maple syrup and balanced with apple cider vinegar. This salad is refreshing, easy to prepare, and perfect for a healthy snack or side dish.

Ingredients

Salad Ingredients

  • 8 cups fresh broccoli florets (2 heads of broccoli), cut into bite-sized pieces
  • 1/2 medium-sized red onion, finely diced
  • 1/2 cup dried cranberries
  • 1/3 cup raw sunflower seeds
  • 1 cup vegan bacon bits

Dressing Ingredients

  • 3/4 cup raw cashews
  • 1/4 cup water
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • Sea salt and black pepper, to taste

Instructions

  1. Step 1: Prepare the Broccoli. Wash the fresh broccoli and chop the florets into very small, bite-sized pieces. Place the chopped broccoli into a large mixing bowl.
  2. Step 2: Make the Broccoli Salad Dressing. Add the raw cashews, cold water, maple syrup, apple cider vinegar, and garlic powder to a food processor, blender, or NutriBullet. Blend until the mixture is smooth and creamy. Taste the dressing and season with sea salt and black pepper as needed. Blend again to fully incorporate the seasoning.
  3. Step 3: Assemble the Salad. In the large bowl with broccoli, add the finely diced red onion and dried cranberries. Then, add the raw sunflower seeds and vegan bacon bits. Pour the creamy cashew dressing over all the ingredients and toss thoroughly until everything is evenly coated.
  4. Step 4: Chill and Serve. Cover the prepared salad and refrigerate for at least one hour to allow the flavors to meld. For best results, chill overnight before serving.

Notes

  • For a smoother dressing, use a high-powered blender or soak the cashews in hot water for 30 minutes before blending.
  • You can substitute vegan bacon bits with smoked tempeh or coconut bacon for added texture and flavor.
  • The salad tastes best when refrigerated overnight to allow the dressing to fully absorb into the broccoli.
  • Adjust the maple syrup and apple cider vinegar according to your preferred balance of sweet and tangy flavors.

Find it online: https://miracooking.com/vegan-broccoli-salad-with-cranberries-sunflower-seeds-and-cashew-dressing-recipe/