Looking for a vibrant, crunchy, and nutritious salad that’s perfect for any season? This vegetarian broccoli salad recipe is a delightful mix of fresh broccoli florets, sweet dried cranberries, crunchy nuts, and a creamy, tangy dressing that will have your taste buds dancing.
Whether you’re meal prepping, hosting a potluck, or simply craving a healthy side dish, this salad fits the bill beautifully. It’s easy to make, packed with vitamins, and a true crowd-pleaser!
Broccoli, often overlooked as just a steamed vegetable, shines here in its raw form, offering a satisfying crunch and a wealth of nutrients. The combination of textures and flavors—from the nutty crunch of sunflower seeds to the subtle sweetness of red onion—makes this salad not just healthy but incredibly tasty.
Plus, it’s vegetarian, making it suitable for a wide range of diets.
Ready to add a fresh, colorful dish to your recipe collection? Let’s dive into why you’ll love this broccoli salad and how to make it your new favorite!
Why You’ll Love This Recipe
This vegetarian broccoli salad is a perfect balance of nutrition, flavor, and texture. Here’s why it stands out:
- Quick and easy: Ready in under 20 minutes with minimal prep.
- Nutrient-rich: Broccoli is loaded with fiber, vitamins C and K, and antioxidants.
- Versatile: Perfect as a side dish, potluck contribution, or light lunch.
- Customizable: Easily swap or add ingredients to suit your taste or dietary needs.
- Make-ahead friendly: Flavors meld beautifully if prepared a few hours or a day ahead.
This salad is also vegetarian and can be made vegan by swapping out the mayonnaise for a plant-based alternative. It’s a crowd-pleaser that everyone will ask for again and again!
Ingredients
- 4 cups fresh broccoli florets (about 1 large head)
- 1/2 cup shredded carrots
- 1/4 cup red onion, finely chopped
- 1/2 cup dried cranberries
- 1/3 cup sunflower seeds, shelled and unsalted
- 1/4 cup chopped walnuts (optional)
- 1/3 cup mayonnaise (use vegan mayo for vegan version)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup for vegan
- Salt and freshly ground black pepper, to taste
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk or fork
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Serving bowl or container
Instructions
- Prepare the broccoli: Rinse the broccoli head under cold water. Cut into bite-sized florets and pat dry with a clean kitchen towel to remove excess moisture.
- Chop the onion and shred carrots: Finely dice the red onion and shred fresh carrots using a grater or food processor.
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey (or maple syrup). Season with salt and pepper to taste. Adjust the sweetness or acidity as you prefer.
- Combine salad ingredients: In a large mixing bowl, add the broccoli florets, shredded carrots, chopped onion, dried cranberries, sunflower seeds, and walnuts (if using).
- Toss with dressing: Pour the dressing over the salad and gently toss until all ingredients are well coated with the creamy mixture.
- Chill before serving: For best flavor, refrigerate the salad for at least 30 minutes to allow the dressing to meld and the broccoli to soften slightly.
- Serve and enjoy: Give the salad a final toss before serving. Taste and adjust seasoning if needed.
Tips & Variations
“For an extra crunch, toast the sunflower seeds and walnuts lightly before adding them to the salad.”
Here are some creative ways to customize your broccoli salad:
- Add cheese: Sprinkle crumbled feta or shredded cheddar for a richer flavor. For a vegan twist, use vegan cheese alternatives.
- Swap nuts: Try pecans, almonds, or pumpkin seeds instead of walnuts or sunflower seeds.
- Sweeten it up: Add chopped apples or fresh grapes for a juicy, sweet contrast.
- Make it vegan: Use vegan mayo and maple syrup instead of honey.
- Extra veggies: Mix in chopped bell peppers, cucumbers, or cherry tomatoes for added color and taste.
- Change the dressing: For a lighter version, substitute mayonnaise with Greek yogurt or a tahini-based dressing.
Experimenting with these variations can help tailor the salad to your preferences or dietary requirements while keeping it fresh and exciting!
Nutrition Facts
| Nutrient | Amount per Serving (1 cup) | % Daily Value* |
|---|---|---|
| Calories | 150 kcal | 7% |
| Protein | 4 g | 8% |
| Fat | 10 g | 15% |
| Carbohydrates | 12 g | 4% |
| Dietary Fiber | 3 g | 12% |
| Sugar | 6 g | — |
| Vitamin C | 70 mg | 78% |
| Vitamin K | 90 mcg | 75% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This broccoli salad pairs wonderfully with a variety of meals and occasions. Here are some ideas:
- Serve as a refreshing side to grilled vegetable skewers or baked tofu.
- Bring it as a colorful dish to picnics or potlucks for a healthy option everyone will love.
- Enjoy it alongside your favorite vegetarian main dishes like Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or Vegetarian Southern Recipes That Everyone Will Love.
- Use it as a topping for leafy greens to create a hearty, nutrient-packed salad bowl.
Conclusion
This vegetarian broccoli salad recipe is a must-have in your kitchen repertoire. It’s not only quick and easy but also bursting with fresh flavors and textures that complement any meal.
The balance of crunchy broccoli, sweet cranberries, and creamy dressing makes every bite delightful. Whether you’re looking for a nutritious side dish or a light lunch, this salad fits perfectly into your busy lifestyle.
Plus, it’s flexible enough to adapt to your favorite ingredients and dietary needs, making it a versatile choice for vegetarians, vegans, and anyone who loves fresh, healthy food. If you enjoyed this recipe, be sure to check out other delicious vegetarian dishes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more wholesome inspiration.
Happy cooking and enjoy your fresh, crunchy broccoli salad!
📖 Recipe Card: Vegetarian Broccoli Salad
Description: A fresh and crunchy broccoli salad packed with colorful veggies and a tangy dressing. Perfect as a healthy side or light lunch.
Prep Time: PT15M
Cook Time: PT0M
Total Time: PT15M
Servings: 4 servings
Ingredients
- 4 cups fresh broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup red onion, finely chopped
- 1/3 cup dried cranberries
- 1/3 cup sunflower seeds
- 1/2 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and chop broccoli into bite-sized florets.
- In a large bowl, combine broccoli, shredded carrots, red onion, dried cranberries, and sunflower seeds.
- In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the broccoli mixture and toss to coat evenly.
- Refrigerate the salad for at least 10 minutes before serving to allow flavors to meld.
Nutrition: Calories: 180 kcal | Protein: 6 g | Fat: 7 g | Carbs: 22 g
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