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Healthy Broccoli Salad

broccoli salad with onions, carrots, cherries, almonds, and sunflower seeds on gray plate on marble board

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This Healthy Broccoli Salad recipe is a colorful, crunchy and crisp vegetable side dish or snack tossed in a simple sweet onion dressing – no mayo in sight! Make ahead and vegan friendly, serve it throughout the week or bring to all your potluck parties with friends.

Ingredients

Units Scale
  • 3 medium broccoli crowns, washed & dried, chopped (about 6 cups)
  • 1 cup matchstick carrots
  • 1/2 cup diced red onion
  • 1/3 cup slivered almonds
  • 1/3 cup sunflower seeds
  • 1 cup dried cherries or dried cranberries

Dressing

  • 1/3 cup chopped vidalia onion (about 1/2 small onion)
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 Tbsp maple syrup
  • 1/2 Tbsp stone ground mustard
  • 2 tsp coconut aminos
  • 1/2 tsp salt & pepper, to taste

Instructions

  1. Prep broccoli: Wash and dry broccoli before cutting into small crowns. Add to large bowl with matchstick carrots, diced red onion, almonds, sunflower seeds, and dried cherries; set aside.
  2. Make dressing: Add everything into a blender, and blend until smooth. If you’d like a thinner dressing, add 1-2 tablespoons of water or non-dairy milk.
  3. Combine: Add dressing to bowl of salad ingredients, toss to coat.
  4. Let it soak: Broccoli salad is best when the dressing has some time to absorb into the broccoli crowns and other ingredients. If you can, let rest for at least one hour. Or prep a day ahead.

Notes

ONION FREE DRESSING – Try my coleslaw dressing for this broccoli salad.

NUT FREE – Replace the almonds with pepitas or more sunflower seeds.

STORAGE – Store fully prepared broccoli salad in a storage bowl with a lid or an airtight container in the fridge for 3-4 days.

MEAL PREP – Prep all the veggies, and mix in a large bowl with the nuts, seeds, and dried fruit. Cover and store in the fridge. Prep the salad dressing and store in a separate airtight container in the fridge. When ready, toss with the dressing at least an hour before serving time.