My Hubby’s Favorite Vegan Broccoli Salad Recipe

My husband is absolutely obsessed with this recipe! Every time we finish a batch, he’s already asking when I’ll make it again. I really need to teach him how to make it himself! If you want to keep getting my recipes, stay tuned. Thank you.

Ingredients:

• 4 cups broccoli florets, chopped into bite-sized pieces
• 1/2 cup red onion, finely chopped
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds (or pumpkin seeds)
• 1/4 cup chopped almonds or pecans (optional)
• 1/2 cup vegan mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, chopped red onion, dried cranberries, sunflower seeds, and chopped almonds or pecans (if using).
2. In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup or agave nectar, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the broccoli salad ingredients and toss until everything is evenly coated.
4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the salad a final toss and adjust seasoning if necessary. Garnish with additional sunflower seeds or dried cranberries if desired.

Serve chilled and enjoy!

This vegan broccoli salad is perfect for potlucks, picnics, or as a side dish for any meal. It’s crunchy, flavorful, and packed with nutrients.