This Vegan Broccoli Salad is a stunning assortment of fresh green florets, dried berries, and crunchies tossed in a light vinaigrette dressing. A merge of amazing colors, flavors, and textures that create a perfect light and refreshing salad. Make this delectable fall raw salad in just 10 minutes!
While broccoli is available year-round, this cool-weather crop is best when freshly harvested during the fall season. As it can be enjoyed uncooked, it is perfect for raw salad making! Adding some dried cranberries, nuts, and pumpkin seeds give it a fun and festive autumn flair. It will be a great addition to your Thanksgiving and Christmas menu!
Fresh raw salads are one of the easiest things to ever make and one of the healthiest too! All you have to do is clean, chop, and toss everything together in a bowl! No cooking required and no pans and pots to clean up later on. And since the broccoli goes into the salad unprocessed, you get the full nutritional value of this superfood!
Fresh broccoli florets are crunchy yet tender enough for chewing. With its fresh, herbaceous taste, it goes well with almost anything you mix it with. Combining it with dried cranberries gives the salad a fruity and chewy element, while the walnuts and pumpkin seeds provide bites of savory crunch!
For the salad:
For the dressing:
Since the broccoli will be served raw, make sure to thoroughly clean them. Since there are a lot of crevices in a floret, merely rinsing them in running water is not enough. It’s better to soak them in cool water for a few minutes first, then place them in a colander and rinse with running water to dislodge loosened dirt.
No problem, if you do not mind the extra step and would like to make the broccoli softer, you can do so. This is also a great way to clean them quickly. Just place the florets in hot water for a minute, then transfer them to a bowl with iced water until they completely cool down.
You can make the salad dressing 3 days ahead of time and store it in the fridge. This will actually give the dressing enough time to meld for a richer taste. You can prep the salad ingredients the day before and store them in separate containers. Just assemble at least 10 minutes before serving.
If you have Vegan Broccoli Salad leftovers, place them in the fridge for up to 3 days. No need to reheat as they are great eaten cold!
Don’t just store them in the fridge and forget about them. There are so many ways to enjoy this cruciferous veggie!
Photos by Alfonso Revilla
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Teodora Grujic says
Fantastic salad recipe for winter! Whole family enjoyed it, and I will make it again, for sure!
Gina House says
I love broccoli and I'm always looking for more ways to cook it. Can't wait to try this recipe!
Andrea White says
Yay! You're going to love it! It's so delicious!
Jay says
This broccoli salad looks super tasty, definitely can see it being a great holiday meal.
Anaiah says
I love all of the crunch in this broccoli salad. It's perfect year round!