Vegan Broccoli Salad

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

Add a boost of color and crunch to your table with my super delicious Vegan Broccoli Salad with juicy cranberries, crispy apples, and smokey vegan bacon. This recipe combines incredible natural flavors and textures with a homemade tangy dressing that brings everything together in less than 20 minutes. It’s the perfect summer salad for BBQs and picnics!

Summer’s definitely my favorite season, no surprise there, ha! I love when the BBQs start popping up in backyards because that always means one thing for me… salad season! I’m totally obsessed. Two of my go-to favorites are Greek salad and grape and avocado salad. They’ve got the best mix of flavors and crunch, and they’re basically made for summer.

The best part about salads is that they can be prepared in a flash by mixing a few veggies and fruits together with a good dressing. That’s exactly how my broccoli salad was created. I had leftover broccoli florets from last night’s dinner, an apple, some cranberries, onion, vegan bacon, and a handful of almonds. Mixed with my silky and tangy vegan dressing, and just like that, a star was born. So simple, yet so delicious!

🥘 Ingredients

Crispy, crunchy, salty, sweet, tangy, what’s not to love about broccoli salad? My vegan version brings all the textures and flavors of the classic, just without the bacon or mayo. Here are the ingredients I used:

For the salad:

Raw broccoli: I chop the broccoli into small florets and leave the stems on if they’re tender. You can also use pre-chopped broccoli to save time.

Dried cranberries: I love the little burst of sweetness these add. If I’m out, I swap them with raisins or chopped dried apricots.

Plant-based bacon: I usually make a batch of coconut bacon at home, but store-bought vegan bacon works great too.

Red onion: Red onion gives the salad a nice sharp flavor, but I’ve used shallots before and they work just as well.

Nuts: I go with slivered almonds most of the time, but chopped pecans, walnuts, or cashews all work. It just depends on what’s in the pantry.

Apples: I like to use something crisp and sweet like Fuji, Honeycrisp, or Gala.

For the broccoli salad dressing:

Raw cashews: I use raw cashews to help make the dressing creamy and rich. Soaking them ahead of time helps them blend nice and smooth.

Cooked potato: Red potatoes work great in the dressing, but really any starchy potato will do. I just avoid sweet potatoes since they change the flavor too much.

White beans: I either cook them ahead of time or grab a can to keep things simple. They add creaminess and a little boost of protein.

Vinegar: I usually go with white vinegar because it’s mild and doesn’t take over the flavor. You can swap in white wine vinegar, apple cider vinegar, or red wine vinegar if that’s what you have, but the taste will shift just a bit.

Lemon juice and salt: Fresh lemon juice always gives the dressing a brighter flavor, but I’ve used bottled juice when I’m in a rush and it still works fine. A pinch of salt is a must.

Mustard seed: I like adding ground mustard because it gives the dressing a little kick of flavor. If I’m out, a small spoon of Dijon mustard works too.

🔪 How To Make

First thing, I’ll show you how I make my homemade dressing in just two simple steps. It’s super easy and comes together in no time!

Add the ingredients: I measure all of the dressing ingredients into my blender, making sure to scrape in every last bit.

Blend the dressing: I blend everything on high until the mixture is smooth and creamy. Then I set it aside while I get the rest of the salad ready.

Assemble the salad: I add the chopped broccoli, apples, cranberries, vegan bacon, red onion, and almonds to a big mixing bowl.

Add the dressing: I pour the creamy dressing over the salad and toss everything together until the broccoli and mix-ins are well coated. I make sure nothing gets left dry at the bottom of the bowl.

Let it chill: I pop the salad in the fridge for about 15 to 20 minutes so the flavors have time to blend. After that, it’s ready to dig in and enjoy!

📖 Variations

I’ve tried so many different variations of this vegan broccoli salad over the years, and I can honestly say they all turn out great. These are a few of my favorites, so if you’re in the mood to mix things up, give them a try!

Extra protein: Sometimes I add chickpeas or edamame to make it more filling. It turns the salad into more of a full lunch instead of just a side.

Sweet and juicy: Instead of apples and cranberries, I use grapes and mandarin orange slices. I love the juicy and fruity twist that pairs so well with the creamy dressing.

Crunch overload: I mix in roasted sunflower seeds, crushed pumpkin seeds, and even some crispy chickpeas. It gives the salad a fun mix of textures and an extra satisfying crunch.

🍽 Serving Suggestions

This healthy broccoli salad with cranberries goes with just about anything. I like serving it with pasta, grilled veggies, rice, or even tossing it on the plate next to a sandwich.

Pasta: I like to pair my salad with a vibrant vegan primavera pasta packed with tasty seasonal veggies or an earthy green vegetarian pesto pasta. 

Quinoa: If you love Paella, you should try this super simple vegetarian quinoa paella loaded with smoky, aromatic Spanish flavors and yummy veggies. These gluten-free quinoa patties are also a great option to serve on the side with my plant-based broccoli salad.

Grilled veggies: I love serving it with grilled veggie kabobs for an easy and healthy meal.

🧊 Storage Directions

Refrigeration: I store any leftover broccoli salad in an airtight container in the fridge. It stays fresh for up to 3 days, and the flavors actually get even better after it chills for a bit.

Freezing: I don’t recommend freezing this salad since the fresh veggies and creamy dressing don’t hold up well once thawed.

❓Recipe FAQs

📋 Recipe Card