Have you ever tried it? It’s basically a salad with raw or blanched broccoli, bacon, dried cranberries, sunflower seeds, and onion tossed in a sweet mayo-based dressing. While indulgent, it satisfies that salty-sweet flavor I’m often looking for in salads. So I got to work on an easy plant-based version and am super pleased with the results. Let us show you how easy it is to make! This recipe is simple to make, requiring just 20 minutes and 10 ingredients. It starts with chopped raw broccoli, which gets topped with salted roasted sunflower seeds, red onion (or shallot), dried cranberries (or currants), and coconut bacon! Next comes the dressing: A creamy, cashew-based sauce made with cashew butter, maple syrup, apple cider vinegar, and salt! It’s reminiscent of the mayo dressing typically used in the classic version of this dish, but even better in our opinion. Plus, it’s oil-free, naturally-sweetened, and comes together in minutes! All that’s left to do is toss! The dressing coats the salad beautifully. It can be served immediately or stored in the refrigerator to marinate up to 2-3 days before serving. We hope you LOVE this salad! It’s:
Crunchy Salty-sweet Quick & easy Flavorful Fiber-rich & Seriously delicious
This would make the perfect side this holiday season and beyond! It pairs especially well with sandwiches (like our Vegan BLT Sandwich or Chickpea Sunflower Sandwich) and our Vegan Lentil Nut “Meatloaf.”
More Broccoli Recipes
Cheesy Cauliflower Rice Broccoli Bake Roasted Broccoli Sweet Potato Chickpea Salad Asian Quinoa Salad General Tso’s Tofu Stir-Fry 30-Minute Quinoa Fried Rice
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
