Looking for easy everyday vegan recipes? You have come to the right place. Our vegan broccoli salad recipe features tender-crisp broccoli, sweet red grapes, and crunchy carrots, all tossed in a delicious maple syrup and mustard sauce. Sprinkle some crunchy almonds and chewy dried cranberries on top to make each bite all the more enjoyable.
Ingredients for Vegan Broccoli Salad
Let’s take a look at all the ingredients we need to whip up this easy and tasty salad.
1. For the Salad
- Broccoli: With its slightly earthy taste, broccoli makes a fantastic salad ingredient. For this recipe, we boil the broccoli florets, then soak them in cold water so that they can retain the vibrant green color and produce a tender-crisp texture.
- Grapes: We opt for seedless red grapes for this salad. These red beauties have an amazing sweet taste and a nice firm texture.
- Carrots: We include shredded carrots to add a nice zing to the overall taste.
- Red onions: Red onion adds a nice pungency to our salad.
- Dried cranberries: Sweet and slightly chewy, dried cranberries make a delicious salad topping.
- Almonds: Roasted almonds add a nice crunch to the dish.
- Parsley: A sprinkling of chopped parsley on top as a finishing touch to our salad.
2. For the Dressing
What do you need to whip up this luscious maple syrup and mustard dressing?
Mix together these 7 ingredients: olive oil, ground black pepper, maple syrup, salt, lemon juice, Dijon mustard, and whole grain mustard.
The flavor? A deep and pungent taste with gentle sweet notes.
Is Vegan Broccoli Salad Healthy?
Yes, it is. Here are what makes our vegan broccoli salad a nutritious option:
First off, broccoli—these hearty greens make an excellent source of dietary fiber, vitamins, and minerals. To be specific, there are generous amounts of vitamins C and K and other antioxidants found in broccoli. Adding this amazing vegetable to your eating routine can bring a bunch of health benefits, such as heart protection, cancer prevention, and brain health.
Other ingredients in our salad recipe, including grapes, carrots, and almonds, are all wholesome ingredients. Grapes contain potent antioxidant properties, carrots are famously rich in vitamin A, and almonds are a great source of healthy fats. Together, they add a bunch of essential nutrients to our salad dish.
As for protein, one serving of our vegan broccoli salad has around 4 grams in total, a pretty small amount. So, if you want an extra boost of protein, feel free to add in your favorite nuts, seeds, or legumes.
This, of course, isn’t our only healthy vegan recipe. Check out our Tabbouleh Salad, Vegan Salad, Air Fryer Tofu, and Instant Pot Black Beans for more delicious and easy vegan dishes to add to your meal rotations.
How to Store the Leftovers
You can place the dressed salad in an airtight container or simply cover the plate with plastic wrap, then keep it in the fridge if not eaten right away. Remember to consume within 24 hours for the best taste and quality.
For an undressed salad, you can store the ingredients in the fridge for about 2 to 3 days. Whip up the sauce and drizzle over the salad before serving.
Vegan Broccoli Salad
What we love about this vegan broccoli salad recipe is the simple ingredient list, easy prep and cook, and delicious taste. With every forkful, you’ll taste tender-crisp broccoli, fresh carrots, and sweet grapes, all dressed in a gorgeous maple syrup and mustard sauce.
- cook TIME 7 mins
- prep TIME 5 mins
- total TIME 12 mins
- COURSE Side Dish
- CUISINE American
- SERVINGS servings
- CALORIES 242 kcal
INGREDIENTS
- 10 oz broccoli (cut into florets)
- 8 oz seedless red grapes
- 1 oz red onion (diced)
- 1 oz carrot (shredded)
- 2 tbsp parsley (chopped)
- 1 oz dried cranberries
- 1 oz almond
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp whole-grain mustard
INSTRUCTIONS
Prep:
Cut the broccoli into florets: Place the broccoli on a cutting board, the large stem facing up. With a paring knife, slice the large florets away from the large stem, one by one. Half or quarter the florets to have even pieces.
Cut the seedless red grapes into halves.
Shred the carrot using a grater.
Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.
Finely chop the parsley.
Cook:
Make the dressing: In a small mixing bowl, add 1/2 tsp ground black pepper, 3 tbsp olive oil, 1 tbsp maple syrup, 1/4 tsp salt, 1/2 tsp lemon juice, 1 tsp Dijon mustard, and 1 tsp whole grain mustard. Stir to combine.
Boil the broccoli: In a pot over boiling water, add 10 oz broccoli and cook for 3 minutes.
Soak the boiled broccoli in cold water: Use a strainer to remove the broccoli and put it into a bowl of ice water for about 1 to 2 minutes, then drain dry the broccoli and place it in another bowl.
Assemble the salad ingredients: In serving plates, add the boiled broccoli together with 8 oz seedless red grapes, 1 oz red onion, 1 oz carrot, 1 oz dried cranberries, and 1 oz almond. Sprinkle 2 tbsp chopped parsley on top.
Drizzle with the dressing before serving.
