Vegan Broccoli Salad with Blueberries

Vegan Broccoli Salad with a creamy cashew tahini dressing!

This fresh summer salad has blueberries, onion, cranberries and pecans for that extra crunch. Great for potlucks and summer picnics.

bowl of vegan broccoli salad with blueberries and a fork on the side

It was really warm here last week with temperatures in mid 80s. When it gets that hot, all I crave is salad and ice creams and popsicles.

While I do treat myself to ice creams once a while, salads make an appearance in my kitchen more often.

Especially during summers, I love creating new salad recipes. One thing is for sure, I just cannot eat lettuce in the name of salad.

So, for me a salad has to be not only hearty but also flavorful.

This Vegan Broccoli Salad with blueberries, pecans & cranberries checks all those boxes!

This Vegan Broccoli Salad

✓ is packed with flavors

✓ has a creamy vegan cashew tahini dressing

✓ makes a great salad for lunch or to carry for potlucks & picnics

✓ gets done in 15 minutes!

✓ great way to include broccoli in your diet

I have to say that my favorite part about this salad was the dressing.

It’s so good guys, it has cashews, tahini, red wine vinegar, lemon juice and maple syrup.

salad bowl with broccoli, blueberries, cranberries, onion, pecans and a cashew dressing

The dressing is little tart and sweet and pairs beautifully with this salad. To make the dressing, you have to first soak the cashews.

You can soak them overnight or if you forgot to do that, you can simply soak then in hot water for 15 minutes (that’s what I did!).

Once the cashews are soaked and ready, you just need to add in all ingredients for the dressing in a blender and blend until smooth.

This vegan broccoli salad is so easy to make and is a perfect salad to pack in your lunch boxes. This is one of those salad that tastes great when chilled so it’s perfect for summer picnics.

I added blueberries to this salad but if you don’t have them or don’t like them, you can in stead use apples or grapes!

Here’s how you make this vegan broccoli salad.

Method

Before you begin, soak the cashews in hot water for 15 minutes.

Chop the broccoli into small florets. Also chop the onion. Now to a large bowl add the chopped broccoli, onion, blueberries, pecans and cranberries.

a salad bowl with chopped broccoli, onion, blueberries, pecans and dried cranberries

Drain the soaked cashews once 15 minutes are up and transfer them to a blender along with maple syrup, tahini, red wine vinegar, lemon juice, 1/4 cup water, salt and black pepper.

Blend until you have a smooth dressing.

a blender jar with a smooth salad dressing

Pour dressing into the bowl of broccoli, onion & blueberries.

dressing being poured over a bowl of vegan broccoli salad

Toss the salad with the dressing until all the ingredients of the salad are well coated with it.

a bowl of vegan broccoli salad being mixed with the dressing using 2 spoons

Chill the salad before serving! Enjoy vegan broccoli salad as a side to any meal or eat it as a meal itself.

More Summer Salads

Vegan Macaroni Salad

Black Bean & Corn Salad

Mediterranean Chickpea Salad

Quinoa Mango Thai Salad

If you’ve tried this Vegan Broccoli Salad Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Vegan Broccoli Salad

Vegan Broccoli Salad with a creamy cashew-tahini dressing! The addition of blueberries, pecans, onion & cranberries add a lot of flavor to this summer salad. Great for summer picnics & potlucks!

bowl of vegan broccoli salad with blueberries and a fork on the side
Course Salad
Cuisine American
Keyword vegan broccoli salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 as a side
Calories: 290 kcal
Author: Manali
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Ingredients

  • 3 cups chopped small broccoli florets, from 1 medium head or 2 small heads of broccoli
  • 1 medium red onion, chopped
  • 1.25 cups blueberries
  • 1/4 cup toasted pecans
  • 1/4 cup dried cranberries

Dressing

  • 1/2 cup broken cashew pieces, 70 grams, soaked in hot water for 15 minutes
  • 1-2 tablespoons maple syrup, adjust to taste
  • 1 tablespoon tahini
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • salt, to taste
  • black pepper, to taste

Instructions

  1. Before you begin, soak the cashews in hot water for 15 minutes.

  2. Chop the broccoli into small florets. Also chop the onion. 

  3. Now to a large bowl add the chopped broccoli, onion, blueberries, pecans and cranberries.

  4. Drain the soaked cashews once 15 minutes are up and transfer them to a blender along with maple syrup, tahini, red wine vinegar, lemon juice, 1/4 cup water, salt and black pepper. Blend until you have a smooth dressing.

  5. Pour dressing into the bowl of broccoli, onion & blueberries. 

  6. Toss the salad with the dressing until all the ingredients of the salad are well coated with it.

  7. Chill the salad before serving! Enjoy vegan broccoli salad as a side to any meal or eat it as a meal itself.

Nutrition Facts
Vegan Broccoli Salad
Amount Per Serving
Calories 290 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 65mg 3%
Potassium 796mg 23%
Total Carbohydrates 37g 12%
Dietary Fiber 7g 28%
Sugars 18g
Protein 9g 18%
Vitamin A 22.6%
Vitamin C 201.5%
Calcium 11.4%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

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