Recipe-Broccoli Salad

It’s time for another summertime salad! Most recently, I made this and brought it to my family’s annual 4th of July picnic. It held up nicely in the heat and since vegan mayonnaise doesn’t contain eggs, you don’t have to worry about it sitting out and getting gross or people getting sick. (I read once that it’s the eggs in potato salad that makes people sick when it sits out.) This salad dabbles in all the flavors and has the perfect balance of tanginess and sweetness. You won’t regret trying it out!

Serves: 8 as a side dish


2 large heads of broccoli, washed and chopped into small florets

1/2 cup slivered almonds

1 and 1/2 cups dried cranberries

1/2 cup vegan feta cheese (optional)

For dressing:

3/4 cup vegan mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/2 clove garlic, minced finely

2 tablespoons fresh lemon juice

1 tablespoon maple syrup

1/2 teaspoon salt

1/2 teaspoon pepper


Wash and dry your broccoli and chop into bite size florets.

In a small bowl, whisk together dressing ingredients. Set aside.

Place broccoli into a large mixing bowl. Add almonds and cranberries.

Pour dressing over mixture, scraping the bowl to get all of it, and stir until well combined.

If using, add vegan feta cheese.

Refrigerate for at least 30 minutes to allow the flavors to disperse.

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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