Broccoli Crunch Salad

5 from 1 vote

This simple broccoli crunch salad is full of flavors, packed with crunchy ingredients and loaded with nutrients. Makes for a perfect salad to bring to potlucks, picnics or to work for lunch. 100% vegan and gluten-free.

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Lunch

Cuisine: American

Keyword: broccoli salad, healthy salad, vegan salad, vegetable side dish

Servings: servings

Calories: 375kcal

Author: Jessica Laroche

Equipment

Large salad bowl
Small mixing bowl or jar (to combine the dressing ingredients)
Measuring cups and spoons

Ingredients

1 large head of broccoli chopped in small florets
⅓ cup pumpkin seeds
⅓ cup chopped or slivered almonds
2 tbsp sesame seeds
⅓ cup red onion finely diced

For the creamy dressing

½ cup vegan mayonaise or dairy-free yogurt or a mix of both
1 tbsp lemon juice
1 tsp dijon mustard
1-2 tsp maple syrup
salt to taste

Instructions

In a small bowl or jar, add all the dressing ingredients and whisk or shake until combined. Taste and adjust the flavor to your preferences. Set aside.
In a large mixing bowl, add all the salad ingredients, then drizzle the dressing over. Stir to combine. You can serve right away and store in the fridge covered for 1-2 hours before serving to allow the flavor to blend.

Video

Notes

Use pre-cleaned and pre-chopped broccoli florets for a speedy salad.
Add some fresh herbs for a touch of freshness! Cilantro, mint, parsley or basil would all be great choices.
I think this salad works best with small florets, so try to chop the broccoli on the smaller side.
If you prefer, you can briefly steam the broccoli or blanch the florets. Make sure not to cook them too much or this salad won't be crunchy!
Enjoy right away or mix everything and let it sit in the fridge for an hour before serving. This gives some time for the flavor to blend and the broccoli to tenderize just slightly in the dressing.
If making the salad ahead, then keep the seeds apart and toss them in at the last minute so they remain crunchy.
Storage: this salad will stay fresh in an airtight container in the fridge for up to 24-48 hours. Longer than that and the broccoli might lose some of its freshness, although I think the salad will be good for up to 4 days. If you want to make the salad days ahead, then you could keep the dressing and seeds apart and toss them in when ready to serve.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition