Name: Vegan Apple Broccoli Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups fresh broccoli florets, chopped small; 1 large apple, diced; 1/2 cup shredded carrots; 1/3 cup red onion, finely chopped; 1/3 cup dried cranberries; 1/3 cup sunflower seeds; 1/2 cup vegan mayonnaise; 1 tablespoon apple cider vinegar; 2 tablespoons maple syrup; Salt to taste; Black pepper to taste

Why You’ll Love This Recipe

I love this recipe because it is quick, colorful, and easy to make with simple ingredients. I can serve it as a light lunch, a refreshing side dish, or a make-ahead salad for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups fresh broccoli florets, chopped small

1 large apple, diced

1/3 cup red onion, finely chopped

1/2 cup shredded carrots

1/3 cup dried cranberries

1/3 cup sunflower seeds

For the dressing:

1/2 cup vegan mayonnaise

1 tablespoon apple cider vinegar

2 tablespoons maple syrup

Salt to taste

Black pepper to taste

Directions

I add the chopped broccoli, diced apple, shredded carrots, red onion, dried cranberries, and sunflower seeds to a large mixing bowl.

In a small bowl, I whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, salt, and black pepper until the dressing is smooth and creamy.

I pour the dressing over the salad and toss everything until evenly coated.

I cover the salad and refrigerate it for at least 30 minutes so the flavors can blend.

Before serving, I toss it again and adjust the seasoning if needed. I serve it chilled.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 220 kcal per serving

Variations

I sometimes use chopped walnuts or pecans instead of sunflower seeds for a nuttier flavor.

I like swapping dried cranberries with raisins or chopped dates when I want a different sweetness.

For extra crunch, I add diced celery or chopped cabbage.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

I do not reheat this salad because it tastes best chilled. Before serving leftovers, I stir it well and add a little extra dressing if needed.

Related Recipes:

Chicken and Broccoli Pasta

FAQs

Can I make this Vegan Apple Broccoli Salad ahead of time?

Yes, I like making it a few hours ahead because the flavors blend nicely in the fridge.

Can I use frozen broccoli?

I prefer fresh broccoli because it stays crisp. Frozen broccoli can become too soft for this salad.

What type of apple works best?

I like using a crisp apple such as Honeycrisp, Fuji, Gala, or Granny Smith.

Can I make the dressing lighter?

Yes, I can use less vegan mayonnaise or mix it with a little plain dairy-free yogurt.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free as long as I use gluten-free certified ingredients.

Conclusion

This Vegan Apple Broccoli Salad is a simple, refreshing recipe I like to make when I want something crunchy, creamy, and full of fresh flavor. It works well for lunch, meal prep, potlucks, or as a bright side dish.

📖 Recipe: