| | | |

Broccoli Salad

Looking for a salad without leafy greens? Then this filling healthy broccoli salad will be perfect for you!

Vegan Yogurt dressing being poured onto broccoli salad.

Pair it with the non-dairy dressing and you get a sweet and tangy salad that’ll give you flavorful bursts in every bite.

*Disclosure: some links may contain affiliate links. For more information on what this means, visit my disclosure page.

Ingredients for Broccoli Salad

Broccoli salad ingredients laid out.

*The full recipe is available to print down below on the ‘recipe card’, including ingredient quantities and all steps!

Broccoli Florets:  The star of the show, if you sub out broccoli for another food, then it’s no longer broccoli salad. However, you do have the option to either have the broccoli raw or to steam or gently boil them.

Apples: Honey crisp is preferred, but choose whichever type of apple is available to you.

Red Onion: Red onion gives it a bit of a spice – at least that’s what one of my kids said, I love red onion so I don’t think of it as spicy. This recipe has not been tested with any other type of onion.

Dried Cranberries: These add more flavor to the salad and also brings in some sweetness. You may be able to swap these out for raisins, but the salad will lose some of its burst of flavor.

Sunflower Seeds & Pepitas: These seeds add a bit of crunch, along with some protein and other nutrients, and a bit of saltiness to the salad to help even out and enhance the other flavors.

How to Make a Healthy Broccoli Salad

*Note that these instructions can be printed below

Step one: Start making this salad by making the dressing and allowing the flavors time to combine. Simply stir all dressing ingredients together and place in a small dressing bottle or jar.

Step two: Then make sure the broccoli, apples, and onion are chopped or diced into bite sized pieces.

Step three: Add all of the salad ingredients into a large bowl and stir until well combined.

Step four: Pour all of the dressing over the mixture and stir again to coat the salad.

Step five: Serve and enjoy as a side or as a main dish!

4 image collage for making broccoli salad.

How to Serve Vegan Broccoli Salad

Serve by itself as a meal, or serve before a meal as an appetizer. 

It pairs well with plain starches like rice or potatoes. 

This can also be served warm or cold. 

And don’t forget the dressing!

Storing Broccoli Salad for Later

Fridge:  Store this salad in the fridge in an airtight container for up to 3-5 days.

Should I blanch or steam the broccoli before adding it to the salad?

This is completely up to you! In the photos, the broccoli was raw (and delicious), but if you don’t like raw broccoli then feel free to blanch it or steam for a few minutes to soften it up a bit.

Can I make this ahead of time?

Yes! Make up to 3-5 days in advance. When storing, be sure to store the salad and the dressing in separate airtight containers in the fridge. To help the apple from browning in the salad, run them with lemon juice, or sprinkle a small amount of salt or citric acid powder over them. Or, if you’re worried about having sour or salty apples, simply dice the apples the day you plan on eating the salad and toss them in.

Make it Kid Friendly!

Unless you have kids who like eating their veggies (1 out of 3 of my kids do), you may not be able to do much to help kids like this recipe. But, if your child simply hates raw veggies, be sure to steam or boil the broccoli before adding to the salad. Adding more apples and cranberries might also help.

Close up of broccoli salad in a large serving dish with a wood spoon.

The form you have selected does not exist.

More Recipes You’ll Love

Broccoli salad i na bowl with yogurt dressing on top.

Broccoli Salad

Shawna Clapper
If your readers are looking for something healthy and delicious to add to their meal, bring to a potluck, or serve with Easter dinner, then this Broccoli Salad is it! It’s easy to make, doesn’t take much time, tastes amazing with the tangy, yet somewhat sweet, dressing, and is still good for you!
No ratings yet
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 9 cups
Calories 104 kcal

Equipment

  • large bowl
  • spoons
  • Smaller bowl or jar, for dressing

Ingredients
  

  • 1 pound Broccoli Florets chopped
  • 2 Honeycrisp Apples diced
  • ½ Red Onion finely diced
  • ½ cup Dried Cranberries
  • ¼ cup Sunflower Seeds
  • ¼ cup Pepitas

Dressing

  • ¼ cup Almond Milk Yogurt
  • tablespoons Apple Cider Vinegar
  • 1 tablespoon Maple Syrup
  • 1 clove Garlic minced
  • Pinch of Sea Salt

Instructions
 

  • Start making this salad by making the dressing and allowing the flavors time to combine. Simply stir all dressing ingredients together and place in a small dressing bottle or jar.
  • Then make sure the broccoli, apples, and onion are chopped or diced into bite sized pieces.
  • Add all of the salad ingredients into a large bowl and stir until well combined.
  • Pour all of the dressing over the mixture and stir again to coat the salad.
  • Serve and enjoy as a side or as a main dish!

Notes

Save any leftovers in an airtight container in the fridge. If you know there will be leftovers, only add dressing to the amount you plan on eating the same day it’s made, otherwise save the salad and dressing separately.

Nutrition

Calories: 104kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 19mgPotassium: 261mgFiber: 3gSugar: 12gVitamin A: 338IUVitamin C: 48mgCalcium: 43mgIron: 1mg
Keyword broccoli
Tried this recipe?Let us know how it was!
Pin Recipe Share on Facebook

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.