Vegan Broccoli Cranberry Salad | Kathy's Vegan Kitchen

bacon

🥗Healthier: turkey bacon

💰Cheaper: skip

Turkey bacon reduces fat while maintaining a savory flavor.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt lowers calories while adding creaminess.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide similar crunch and flavor.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, while raisins are more economical.

Steam broccoli for 3 minutes to soften it slightly and remove bitterness.

Remove broccoli from the steamer and allow it to cool.

In a measuring cup, combine 1/2 cup of cashew mayonnaise, 2 tablespoons of maple syrup, 2 tablespoons of Dijon mustard, the juice of one lemon, and 2 teaspoons of liquid smoke.

Whisk the dressing ingredients together until combined.

Dice one small red onion (about 1 cup) and add to a mixing bowl.

Dice 4 ribs of celery and add to the bowl.

Add 1/4 cup of dried cranberries to the mixture.

Rinse and drain a 15-18 oz can of chickpeas and add them to the bowl.

Cut 2 honey crisp apples into bite-sized pieces, leaving the skins on, and add a little lemon juice to prevent browning, then add to the bowl.

Add 1/4 cup of papitas and 1/4 cup of roughly chopped raw walnuts to the salad.

Add the cooled broccoli to the bowl with the other ingredients.

Pour the dressing over the salad and mix everything together.

Refrigerate the salad to allow the flavors to meld, ideally making it ahead of time.

Transfer the salad to a serving bowl for presentation.

Spice Level:

Dietary

Allergens