This vegan broccoli cranberry walnut salad in a bowl
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5 from 1 vote

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
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: salad
Servings: 2
Calories: 306kcal
Author: Samantha Rowland

Ingredients

Dressing

  • 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

Broccoli Salad

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 306kcal | Carbohydrates: 33g | Protein: 13g | Fat: 16g | Saturated Fat: 1g | Sodium: 1026mg | Potassium: 1126mg | Fiber: 10g | Sugar: 12g | Vitamin A: 39.8% | Vitamin C: 341.7% | Calcium: 19.2% | Iron: 18.9%