A lighter, healthier, vegan version of the popular salad, this one is so easy, refreshing, crunchy, and very satisfying!
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| Prep Time | 10 minutes |
| Servings |
servings
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Ingredients
- 2 cups brocolli chopped in bite-sized pieces
- 1/4 cup chopped onion I used a sweet white onion.
- 1/3 cup dried cranberries or "craisins"
- 2 Tablespoons roasted sunflower seeds plus a few more for serving!
- 1/4 cup chopped apple Leave the peel on for extra nutrition!
- 1/4 cup garlic scapes (optional) finely chopped
- salt and pepper to taste
Salad Dressing
- 1 clove fresh garlic, minced
- 1/4 cup vegan mayo
- 3 Tablespoons apple cider vinegar or white wine vinegar
- 1 Tablespoon dijon mustard
- 1 Tablespoon sugar or agave
- salt and pepper to taste
Ingredients
Salad Dressing
|
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Instructions
Salad
- Wash and chop the broccoli into bite-sized little pieces. Put into a large bowl.
- Chop the sweet onion finely. If using a regular or red onion, I would rinse well with warm water. Chop the garlic scapes finely, if using, and toss.
- Toss in the cranberries and the roasted sunflower seeds. (The seeds are extra tasty when roasted!)
- You can add the chopped apple now or wait until just before serving in order to keep the apple crisper and whiter.
Salad Dressing
- In a jar, combine all the sauce ingredients and shake well.
- Pour the sauce over the broccoli mixture and stir to coat. Add salt and pepper to taste.
- Cover and refrigerate overnight for best flavour. It will keep well for two or three days! Enjoy!
Recipe Notes
A few extra freshly roasted sunflower seeds are great to sprinkle on when serving! The garlic scapes are a great addition to this make-ahead meal!
