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!
In a standard bowl, whisk together the olive oil, apple cider vinegar, agave, mint, and orange juice (if using), until thoroughly combined.
In a large bowl, add the broccoli, walnuts, pumpkin seeds, and dried cranberries.
Pour in the dressing and toss it together
Notes
Make sure that you dry the broccoli pieces really well to prevent a soggy salad. Dry by giving them a few sharp flicks while holding the stem, then placing them on top of an absorbent cloth or paper towels for a few minutes. Or you can use a salad spinner if you have one.
Chop the broccoli florets into small bite-sized pieces. This will ensure that they are coated with more dressing making them super flavorful. Plus, smaller pieces of broccoli mean more space in a mouthful for the berries and crunchies.
Toss the salad with the dressing at least 10 minutes before serving them. This will give the broccoli time to absorb the flavors but not lose the crunchiness.
When making ahead, do not add the nuts and seeds yet. Toss them right before serving to make sure they do not lose their crunchiness.