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Vegan creamy broccoli cranberry salad in a bowl with fresh ingredients.
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Vegan Creamy Broccoli Cranberry Salad

A vibrant and nutritious salad featuring fresh broccoli, sweet cranberries, and a creamy cashew dressing that’s perfect for any meal.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: Broccoli Salad, Creamy Dressing, Healthy Salad, Plant-Based, Vegan Salad
Servings: 6 servings
Calories: 250kcal

Ingredients

For the Salad

  • 6 cups small broccoli florets Fresh and crunchy.
  • 1/2 to 1 cup dried cranberries Adds sweetness; can substitute with cherries or raisins.
  • 1/2 cup shredded carrots
  • 1/2 to 3/4 cup finely diced red onion
  • 1/4 cup slivered almonds, toasted Provides crunch; toast in a skillet.
  • 1/4 cup pepitas, toasted (optional) Can skip if desired.

For the Creamy Dressing

  • 1 cup raw cashews Soak in boiling water for a creamy texture.
  • 1/4 cup + 1 teaspoon apple cider vinegar
  • 1 tablespoon + 1 teaspoon yellow mustard
  • 2 tablespoons lemon juice
  • 1/2 cup water
  • 1 tablespoon pure maple syrup Adjust for sweetness.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • a pinch to 1 teaspoon sea salt

Instructions

Preparation

  • Soak the cashews in boiling water for 15 minutes. After soaking, drain and set aside.
  • Bring a pot of water to a boil and blanch the broccoli florets for 1 minute. Drain and immediately rinse under cold water to stop the cooking process. Allow to drain completely.
  • In a skillet over medium heat, toast the slivered almonds for about 3-5 minutes until golden. Transfer to a bowl to cool.
  • In the same skillet, toast the pepitas until lightly golden, then remove from heat and cool.

Dressing

  • In a blender, combine the soaked cashews along with apple cider vinegar, yellow mustard, lemon juice, water, maple syrup, garlic powder, onion powder, and salt. Blend until smooth.

Combining

  • In a large bowl, combine the blanched broccoli, dried cranberries, shredded carrots, diced red onion, and toasted almonds. Toss gently to mix.
  • Pour the creamy dressing over the salad and combine well to ensure everything is evenly coated.
  • Serve immediately or refrigerate for later.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold.