This Cranberry Almond Broccoli Salad is a deliciously crunchy and colorful dish featuring chopped broccoli, sweet dried cranberries, and slivered almonds, all tossed in a creamy vegan mayo dressing. It's the perfect side dish for any meal, offering a delightful mix of textures and flavors that will satisfy and impress. Ideal for potlucks, barbecues, or a refreshing addition to your everyday meals!
Ingredients
For the Salad:
- 4 cups fresh broccoli florets chopped into bite-sized pieces
- 1/2 cup dried cranberries
- 1/3 cup slivered almonds toasted
- 1/4 cup red onion finely chopped (optional)
For the Dressing:
- 1/2 cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large mixing bowl, combine the chopped broccoli, dried cranberries, toasted slivered almonds, and red onion (if using).
- Make the Dressing: In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper until smooth and well combined.
- Assemble the Salad: Pour the dressing over the broccoli mixture and toss well to coat all the ingredients evenly.
- Let the salad sit for at least 15 minutes to allow the flavors to meld. You can also refrigerate it for up to 2 hours before serving for an even better flavor.
- Serve: Transfer the salad to a serving bowl or platter. Serve chilled or at room temperature.
Notes
Enjoy this Cranberry Almond Broccoli Salad as a nutritious and flavorful addition to your meal, perfect for both casual and festive occasions.
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