Yes, I’m well aware that the broccoli salad fad has pretty much come and gone. But, to be honest, I don’t care if I’m a little late to the party. It’s still one of my favorite salads to make. And today I’m going to show y’all my own take on the recipe.
So what makes my version so different? Well for starters I completely omit the bacon and cheese. I know that sounds like crazy talk, but as much as I love bacon and cheese do we really need it in everything we eat? My answer is no. The other main difference I make is swapping out the typical creamy mayo dressing with a delicious homemade honey mustard dressing. It really helps to make the salad light and pop with fresh flavor.
And you want to know whats the best part of all of these changes? It makes the salad completely vegan-friendly. And I’m not even vegan I just truly believe that this makes for a better broccoli salad. So if this all sounds good to you then let’s get into the recipe.
Tips, Tricks & Suggestions
- While I prefer to use raw broccoli in this salad you certainly could blanch it. To do that simply toss the cut broccoli florets into some boiling water and let them cook for about 2 to 3 minutes. Then remove them from the boiling water and into an ice bath.
- I think this salad tastes best when you let it sit for a little while before serving. So try making it about 2 hours before you plan on eating.
- You can easily swap out some of the items in this salad. For example use raisins instead of cranberries, pears instead of apples, or literally any combination of nuts instead of the almonds. It really just comes down to what you like, so make the salad yours.
Broccoli Salad (Vegan-Friendly) Recipe
Prep time: 10 minutes
Cook time: none
Servings: 6
Ingredients
2 Broccoli florets
½ Cup of dried cranberries
1 Cup of apple, diced
¼ Cup of almonds
¼ Cup of pumpkin seeds
⅓ Cup of red onion, diced
½ Cup of Honey mustard dressing, or more if you like extra dressing
Instructions
- Chop up the broccoli: First, wash your broccoli crown.
Then remove all of the florets from the main stem.
Finally cut up any of the larger florets so that they are roughly uniform and small enough to be eaten in one bite.
- Make the salad: Get out a large bowl and add everything to it.
Then toss them all together so that every piece is coated in the salad dressing.
Taste the salad and add more dressing if you feel it needs it.
- Optional: Let it sit in your fridge for an hour or two, or even overnight.
- Serve up the broccoli salad and enjoy!
Broccoli Salad (Vegan-Friendly) Recipe
Ingredients
- 2 Broccoli florets
- ½ Cup of dried cranberries
- 1 Cup of apple diced
- ¼ Cup of almonds
- ¼ Cup of pumpkin seeds
- ⅓ Cup of red onion diced
- ½ Cup of Honey mustard dressing or more if you like extra dressing
Instructions
- Chop up the broccoli: First, wash your broccoli crown. Then remove all of the florets from the main stem. Finally cut up any of the larger florets so that they are roughly uniform and small enough to be eaten in one bite.
- Make the salad: Get out a large bowl and add everything to it. Then toss them all together so that every piece is coated in the salad dressing. Taste the salad and add more dressing if you feel it needs it.
- Optional: Let it sit in your fridge for an hour or two, or even overnight.
- Serve up the broccoli salad and enjoy
Inspiration from other blogs
From Spend With Pennies
From Sugar Spun Run
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