You won’t believe how easy it is to make this vegetarian broccoli cranberry salad recipe! It’s creamy, crunchy, healthy, and delicious!
This broccoli cranberry salad is one of our go-to salads.
We love having salad ready to go in the fridge whenever a hunger craving strikes. I especially love that I can store it already dressed without worrying about it wilting or going bad.
This healthier and lightened up version of traditional broccoli salad is packed full of flavor!
How to make broccoli salad:
This is a very easy recipe. Simply wash and chop your broccoli into bite-sized pieces. Add the broccoli, diced red onion, dried cranberries, and salted pumpkin seeds to a large bowl. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar. Pour the dressing over the salad and toss to combine. You could also add chopped bacon for a delicious salty crunch!
How long will broccoli salad last in the fridge?
Broccoli salad can be stored in an airtight container in the fridge and will typically last for 3-4 days. That makes this a great recipe to make ahead for meal prep or a potluck salad!
How to make broccoli salad gluten free:
This recipe is already gluten free and doesn’t need any alterations.
How to make this broccoli salad vegan:
Just substitute the mayonnaise with vegenaise.
Would you prefer a mayonnaise-free dressing? You could substitute the mayonnaise with my Tahini Lime Dressing instead. The Tahini Lime Dressing has a similar sweet and creamy quality, which would make it a great alternative dressing (that just so happens to be vegan).
What you’ll need:
This recipe is so simple and only needs a couple of ingredients and a few tools.
The first ingredient you’ll need is salted pepitas. This is my favorite brand, they’re so delicious!
The second ingredient you’ll need is dried cranberries. I like to use these sweetened dried cranberries (they’re such a great value for the quality), but you could also use these reduced sugar dried cranberries.
The tools you need for this recipe are all kitchen staples. You’ll need an extra large mixing bowl (this comes in handy for everything from salads to baking – I use mine all the time), airtight storage containers to store the leftovers, and a good vegetable knife. If you’ve never used one of these affordable knives before, you’re in for a treat. They make chopping lots of vegetables such an easy task.
- ⅓ cup mayonnaise (or Vegenaise)
- 1 ½ Tablespoons apple cider vinegar
- 1 Tablespoon granulated sugar
- 2 large crowns broccoli (chopped, about 6 cups)
- ½ medium red onion (diced, about ¼ cup)
- ¾ cup roasted and salted pepitas (or sunflower seeds)
- ⅓ cup dried cranberries
The quality of the apple cider vinegar makes a big difference in taste for this recipe. If you have higher quality apple cider vinegar, I'd recommend using it for this broccoli salad. This brand is a fantastic value and I love the quality.
If you prefer a tangy dressing with a more pronounced vinegar flavor, you can use up to 2 Tablespoons of apple cider vinegar.
This can be stored in an airtight container in the fridge for 3-5 days.
To make this recipe refined sugar free, substitute the sugar for maple syrup.
To make this recipe vegan, substitute the mayonnaise with Vegenaise or substitute the dressing with my Tahini Lime Dressing recipe.
Amount Per Serving: Calories: 238 Total Fat: 16.7g Carbohydrates: 18.5g Fiber: 3.9g Sugar: 10.6g Protein: 7.2g
Please let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Prefer cauliflower over broccoli? Ambitious Kitchen has a Curry Roasted Cauliflower Sweet Potato Salad that looks incredible.