Cranberry Almond Broccoli Salad

Broccoli salads are always a hit at any Summer picnic.  So why not make this Cranberry Almond Broccoli Salad for your Fourth of July celebration, or next pot luck or gathering?  This salad has a sweet rich tasting dressing that is similar to other classic broccoli salads, but it is actually plant based, and made from coconut milk and cashews!  You would never be able to guess though, because it tastes just as good as a mayonnaise based dressing.  The almonds give the salad a nice crunch, and the cranberries a bit of sweetness.  This salad can be made a day ahead of time too if kept chilled, just be sure to mix it well before serving.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

  1. Combine the broccoli, onions, almonds and cranberries in a large bowl.
  2. Whisk together the coconut milk, cashew butter, apple cider vinegar, maple syrup, and sea salt, then pour over the salad in the bowl and mix until all of the broccoli is coated in the dressing.  Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Easy