This broccoli crunch salad is a bright, flavor-packed 15-minute recipe built from wholesome, plant-based ingredients and finished with a creamy homemade dressing. It’s crunchy, refreshing, and ideal for picnics, cookouts, or weekly meal prep.
If you want an easy, satisfying side or main salad that’s vegan and full of texture, this broccoli salad fits the bill. Fresh broccoli, crisp apples, dried cranberries, seeds, and red onion are tossed with a simple creamy dressing for a balanced, crunchy salad everyone will enjoy.
This salad pairs well with a variety of dishes and complements many menus.
Reasons You’ll Love This Recipe
- Vegan: No animal products—fully plant-based and vegetarian friendly.
- Gluten-Free: Contains no wheat or gluten ingredients.
- Quick: Ready in about 15 minutes and simple for cooks of any skill level.
- Make Ahead: Flavors improve after a few hours or overnight, making it great for meal prep.
- Textured & Flavorful: A lively mix of crunchy and sweet elements for an exciting salad experience.
Ingredient Notes
Broccoli: Use fresh broccoli and chop florets into small, bite-sized pieces so they’re easy to eat.
Dried cranberries: Both sweetened and unsweetened work—choose based on your preferred level of sweetness.
Dressing: The recipe uses a simple homemade dressing (see the recipe card for quantities). You can substitute a favorite dressing if preferred.
Apples: Any firm, sweet variety is great—Honeycrisp, Gala, or Fuji are good choices.
Refer to the recipe card below for the full ingredient list and exact amounts.
Substitutions & Additions
Add protein: Stir in a cup (or two) of chickpeas to make the salad more filling.
Extra crunch: Add more nuts or seeds — pepitas, sunflower seeds, or chopped almonds work well. For the crunch to stay crisp longer, add nuts and seeds just before serving.
Customize: Swap or increase ingredients to suit your taste. If removing something, consider replacing it with more of another ingredient to maintain balance with the dressing.
Step by Step Instructions
Step 1: Whisk or shake together the dressing ingredients in a jar, then set aside. Wash and prep all produce according to the ingredient list.
Step 2: In a large bowl, combine broccoli, apples, cranberries, red onion, and seeds. Pour in the dressing and toss until everything is evenly coated. Adjust dressing amount to taste.
Top Tip: Make the salad a day ahead to let flavors meld—it will taste even better the next day.
How to Serve
This broccoli crunch salad is versatile—try it these ways:
- As a light entree
- As a side dish alongside sandwiches or grilled mains
- Layered over mixed greens
- Wrapped in a tortilla for a crunchy wrap
- Packaged for meal prep at work or school
- Bring it to picnics, cookouts, or potlucks
Expert Tips:
- Broccoli size: Cut florets to bite-sized pieces. For a chopped-style salad, cut them even smaller.
- Dressing ahead: Make the dressing the day before for deeper flavor.
- Boost protein: Add chickpeas if you want more protein and a heartier salad.
Frequently Asked Questions
This salad typically combines broccoli florets, diced apples, red onion, nuts or seeds, and dried cranberries, all tossed in a tangy, slightly sweet dressing.
Broccoli salad pairs nicely with sandwiches, wraps, soups, grilled proteins, and other salads or pasta dishes.
Store in a covered container in the refrigerator for up to four days. For best texture, add seeds or nuts just before serving if you prefer extra crunch.
More Vegan Salad Recipes You’ll Love
-
Vegan Chickpea Salad
-
Greek Cucumber Salad
-
Ancient Grains Salad
-
Tabouli (Tabbouleh)
If you make this recipe, please consider leaving a star rating or a comment — feedback is always appreciated!
Broccoli Crunch Salad
Kelsey Riley
Ingredients
- 6 cups broccoli, cut into small florets
- 2 cups apples, diced
- 1 cup dried cranberries
- 1/4 cup pepitas
- 1/4 cup sunflower seeds
- 1/4 cup red onion, diced
- 1/2 cup dressing (more or less to taste)
Homemade Dressing
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp cool water
- 1/2 tbsp agave nectar
- 1/2 tbsp tahini
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
- Combine all dressing ingredients in a jar and stir or shake until smooth.
- Wash and prep all produce according to the ingredient list.
- In a large bowl, combine broccoli, apples, cranberries, onion, and seeds.
- Pour dressing over the salad and toss until everything is evenly coated. Adjust dressing to taste.
Notes
Store in a covered container in the refrigerator for up to four days. For best flavor and texture, make the salad the night before serving and add additional seeds or nuts just before serving if desired.