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close up side view of vegan broccoli salad with cranberries and sunflower seeds on light pink platter.

Vegan Broccoli Salad

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5 from 1 review

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This is not your average vegan broccoli salad! It's packed with flavorful ingredients like dried cranberries, cheesy roasted sunflower seeds and a delicious tahini mayo yogurt dressing. It's the perfect side dish for summer entertaining and can be made a few days ahead of time!




  • 4 well packed cups small broccoli pieces, stems removed (~2 small-medium heads of broccoli)
  • 1 cup thinly sliced celery
  • 1 cup shredded carrot
  • 1/2 cup dried cranberries


  • 1/2 cup plain nondairy yogurt
  • ¼ cup vegan mayo
  • 3 tbsp tahini 
  • 1 ½ tbsp dijon mustard
  • 1 tbsp maple syrup
  • 2 tsp white miso 
  • 2 tsp apple cider vinegar
  • 3/4 tsp fine grain kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder

Cheesy Roasted Sunflower Seeds:

  • 1/2 cup raw, unsalted sunflower seeds
  • 1 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1/4 tsp salt


  1. Preheat oven to 250˚F/120˚C.
  2. Toss 1/2 cup of sunflower seeds with 1 tbsp nutritional yeast, 1 tbsp olive oil, and 1/4 tsp salt. Spread on a parchment lined tray and bake on the middle rack for 25 minutes, making sure to stir every 6-7 minutes. 
  3. Whisk together the dressing ingredients. That includes 1/2 cup plain dairy-free yogurt, 1/4 cup vegan mayo (or more yogurt if vegan mayo isn't your thing), 3 tbsp tahini, 1 1/2 tbsp dijon mustard, 1 tbsp maple syrup, 2 tsp mild white miso, 2 tsp apple cider vinegar, 3/4 tsp fine grain kosher salt, 1/2 tsp pepper, and 1/2 tsp garlic powder.
  4. (5) Chop or break broccoli florets into 4 cups worth of small, bite-sized pieces, removing most of the stem. Add to a salad bowl with 1 cup of thinly sliced celery, 1 cup of shredded carrots, 1/2 cup of dried cranberries and cheesy sunflower seeds.
  5. Pour the dressing over and toss well to coat. 
  6. Refrigerate the salad for 1-2 hours before serving (optional), stirring occasionally, to let the broccoli soak up the dressing. Taste and add more salt and pepper if desired.


Broccoli: We've found that 4 cups of florets is roughly equal to two full small-medium heads of broccoli. Be sure to chop the broccoli into pretty small, bite-sized pieces. Nobody wants to chew on a massive hunk of raw broccoli! The smaller the florets, the more they'll soak up the dressing.

Cheesy sunflower seeds: these add a ton of flavor to this vegan broccoli salad, but if you're short on time, you can sub with store-bought pre-roasted and salted sunflower seeds. 

Storage: this vegan broccoli salad will keep well in the fridge for up to 4-5 days. Be sure to store in a sealed container to prevent it from stinking up your fridge!

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Salads
  • Method: No cook
  • Cuisine: American


  • Serving Size:
  • Calories: 195
  • Sugar: 11.3 g
  • Sodium: 353.3 mg
  • Fat: 11.2 g
  • Carbohydrates: 20.4 g
  • Fiber: 3 g
  • Protein: 5.2 g