Creamy Vegan Broccoli Salad with Cranberries & Almonds
Creamy Vegan Broccoli Salad with Cranberries & Almonds
Crunchy raw broccoli, sweet cranberries and toasted almonds in a creamy maple-dijon dressing — fully vegan, no-cook, 15 minutes
This creamy vegan broccoli salad is the potluck classic, done dairy-free. Crunchy raw broccoli, chewy dried cranberries and toasted sliced almonds — all glossed in a sweet-tangy maple-dijon dressing.
Fifteen minutes of chopping, then one hour in the fridge so the flavors marry and the broccoli softens just enough. Serve it ice cold.
Why you'll love this broccoli salad
- The retro potluck classic — fully vegan, nobody guesses
- No-cook, 15 minutes, one big bowl
- Crunchy broccoli, chewy cranberries, toasty almonds
- Creamy maple-dijon dressing, sweet and tangy
- Better after a 1-hour chill — make it ahead with confidence
- Keeps 3 days — the ultimate meal-prep side
Health notes
- Broccoli: Vitamin C, K and fiber — best eaten raw for maximum nutrients.
- Cranberries: Antioxidant-rich chew — choose juice-sweetened to cut added sugar.
- Almonds: Vitamin E and healthy fats, toasted for maximum flavor.
- Red onion: Quercetin-rich sharpness that mellows in the dressing.
- Dijon & apple cider vinegar: The tang that keeps the creamy dressing from feeling heavy.
Key element — chop the broccoli small
Pea-sized florets are the whole secret. Small pieces catch the dressing in every bite, soften faster in the chill, and eat easily — big chunks are a jaw workout and slide off the fork naked.
Ingredients
Salad
- 2 large heads broccoli, cut into small florets (about 8 cups)
- ¾ cup dried cranberries
- ¾ cup sliced almonds, toasted
- ½ red onion, finely diced
Creamy maple-dijon dressing
- ¾ cup vegan mayonnaise
- 2 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp fresh lemon juice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Swaps
- Nut-free: Toasted sunflower seeds replace almonds 1:1.
- Raisins: Swap dried cranberries for raisins or chopped dried apricots.
- More protein: Add a drained can of chickpeas — still fully picnic-ready.
- Homemade mayo: Blended soaked cashews + lemon + mustard work in place of store-bought vegan mayo.
Instructions
| 1 | Chop the broccoli small. Cut the broccoli into pea-sized florets — smaller than you think. This is the single biggest factor in a great broccoli salad. |
| 2 | Toast the almonds. In a dry skillet over medium heat, toast the sliced almonds 3–4 minutes, shaking often, until golden and fragrant. Let cool. |
| 3 | Whisk the dressing. In a small bowl, whisk the vegan mayo, maple syrup, apple cider vinegar, dijon, lemon juice, salt and pepper until smooth. Taste — sweet, tangy, creamy. |
| 4 | Toss everything. In a large bowl, combine the broccoli, cranberries and red onion. Pour over the dressing and toss until every floret is coated. |
| 5 | Add the almonds. Fold in the toasted almonds — or reserve half to scatter on top at serving time for maximum crunch. |
| 6 | Chill and serve. Cover and refrigerate at least 1 hour so the flavors marry and the broccoli softens slightly. Toss once more and serve cold. |
Pro tips
- Small florets, big difference — take the extra minute to chop finely.
- Toast the almonds; raw ones taste flat against the creamy dressing.
- Dice the red onion finely — big pieces overpower every bite.
- Reserve some almonds for the top so the crunch survives the chill.
- This salad is genuinely better on day two — the broccoli drinks up the dressing.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 210 |
| Protein | 5g |
| Net carbohydrates | 18g |
| Total carbohydrates | 22g |
| Fiber | 4g |
| Total fat | 14g |
| Sodium | 260mg |
Estimates based on raw broccoli, dried cranberries, almonds, red onion and vegan mayonnaise. Exact macros vary with portions and brands.
Variations
Apple crunch
Add one diced crisp apple — sweet, juicy contrast against the creamy dressing.
Smoky
Use smoked almonds and add ½ tsp smoked paprika to the dressing — campfire depth.
Protein-packed
Fold in a drained can of chickpeas — turns the side into a full lunch.
Asian twist
Swap the dressing for sesame oil + rice vinegar + maple, and use toasted sesame seeds instead of almonds.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Broccoli softens by day three — best on days one and two |
| Freezer | Not recommended | Creamy dressing splits and broccoli goes limp |
| Make ahead | Morning-of | Toss everything except almonds; add them at serving time |
FAQ
Test your knowledge
5 quick questions about this broccoli salad
1. Protein per serving?
2. Net carbs per serving?
3. How long does the whole recipe take?
4. What's the key to the perfect broccoli texture?
5. What's in the creamy dressing?
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