Vegan Broccoli Salad with Creamy Cashew Delight

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A quick and delicious Vegan Broccoli Salad featuring a creamy cashew dressing and crunchy vegetables, perfect for any gathering.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 6 servings

Course: Salads

Cuisine: Gluten-Free, Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 cups fresh broccoli chopped into bite-sized florets
1/2 medium red onion thinly sliced
1/2 cup dried cranberries can substitute with raisins
1 cup red grapes halved
1/2 cup chopped almonds can substitute with pecans or walnuts

For the Creamy Dressing

1 cup raw cashews soaked for 2-4 hours
2 tablespoons maple syrup can substitute with agave syrup
2 tablespoons apple cider vinegar can substitute with lemon juice
1 clove garlic adjust to taste
to taste salt key seasoning
to taste pepper key seasoning

Equipment

High-speed blender

Method

Preparation Steps

Soak raw cashews in water for 2-4 hours. Once soaked, drain and rinse, then blend with maple syrup, apple cider vinegar, garlic, salt, and pepper until creamy.
Chop broccoli into florets and add to a mixing bowl. Thinly slice red onion and add to the bowl.
Add dried cranberries, halved grapes, and chopped almonds to the bowl and toss gently.
Pour the creamy cashew dressing over the salad mix and toss to coat evenly.
Cover the bowl and chill in the refrigerator for at least 30 minutes.
Toss the salad again before serving, either in individual bowls or family-style in a large dish.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 23gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

This salad can be customized with different nuts and fruits. Store leftovers in an airtight container for up to 5 days.

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