Vegan Broccoli Cranberry Walnut Salad
This vegan broccoli cranberry walnut salad is the perfect lunch recipe! Paleo, grain free, gluten free and so simple!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 1 1/2 tbs tahini
- 1 tbs coarse mustard
- 2 tbs coconut vinegar or apple cider vinegar
- 1 tbs maple syrup or honey - omit if whole30
- 1/2 tsp salt
- 3 tbs water
- 1 bag riced broccoli or 1 bag of broccoli florets, chopped well and steamed
- 1 large roasted red pepper chopped
- 1/4 cup cranberries
- 1/4 cup walnuts
In a large bowl, add the riced broccoli and microwave 5 minutes.
While broccoli is microwaving, make the dresssing in a small container with a tight fitting lid. Add the mustard, vinegar, honey, salt and water and shake vigerously until combined.
Once the broccoli is done cooking, add the cranberries, walnuts and chopped roasted red pepper.
Stir in dressing and stir well to combine. Add additional salt as needed.
Calories: 306kcal | Carbohydrates: 33g | Protein: 13g | Fat: 16g | Saturated Fat: 1g | Sodium: 1026mg | Potassium: 1126mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1990IU | Vitamin C: 281.9mg | Calcium: 192mg | Iron: 3.4mg