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Overhead of broccoli salad with vegan bacon bits, cranberries, and dressing.
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5 from 1 vote

Vegan Broccoli Salad with Cranberries and Bacon Bits

Vegan broccoli salad with cranberries and bacon bits, red onions, and creamy sweet dressing is one of the best broccoli salads you’ll ever put a fork to.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Salads
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 352kcal
Author: Denise Perrault

Ingredients

Vegan Bacon Bits

  • ⅔ cup hemp seeds
  • 2 teaspoons miso paste
  • 3 teaspoons liquid smoke
  • 2 teaspoons soy sauce or Tamari

Dressing

  • ¾ cup raw cashews soaked
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic minced or pressed
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ - ½ cup water as needed

Salad

  • 2 small broccoli crowns cut into florets
  • 1 small red onion chopped
  • ½ cup dried cranberries
US Customary - Metric

Instructions

  • Prep the cashews. Add the cashews to a small bowl and cover them with boiling water. Soak the cashews for about 15 minutes. Drain them before making the dressing.
  • Make the bacon bits. Preheat the oven to 400 degrees F (200 C). Mix the soy sauce, miso paste, and liquid smoke in a small baking dish, then mix in the hemp seeds. Bake for 10 minutes, then stir and bake for another 5-10 minutes until they are brown and crunchy.
  • Prep the salad ingredients.
    Cut the broccoli into small florets and then dice the stems. Cut the ends from the stalks and peel them. Dice the stalks into cubes to be used in the salad. Dice the red onion. And place the ingredients into a large bowl.
  • Blend the dressing. Place all the dressing ingredients (except the water) into a blender or food processor. Blend the ingredients for about 30 seconds on low, then add ¼ of a cup of water. Gradually increase the blender speed, and continue adding water, a little at a time, until you have a 'pourable' consistency.
  • Finish the salad. Add the cranberries and vegan bacon bits to the salad bowl with broccoli and onions. Mix the ingredients and then add the salad dressing. Mix well, taste, and add salt and/or black pepper if desired. 

Notes

  • The vegan bacon bits recipe makes ⅔ of a cup so that you will have a few leftovers. Add them to the broccoli salad, or save a few for next time. They last in the fridge for several weeks.
  • There is no need to cook broccoli before using it in the salad. Cut it into small florets, and it will be nice and crunchy. If you want to cook it, steam it for no more than 2 minutes. Immediately remove it from the heat and place it in an ice bath to stop the cooking process. Drain it promptly. Be sure you get it as dry as possible before mixing it with the rest of the salad ingredients.
  • You can make the entire salad or the bacon bits and dressing a day ahead. If the salad needs to be refreshed after sitting, add a few drops of lemon juice to loosen it up.
  • This salad will last for 4 days in the refrigerator.  Store it in an airtight container. 
 

Nutrition

Calories: 352kcal | Carbohydrates: 35g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Sodium: 485mg | Potassium: 813mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1383IU | Vitamin C: 182mg | Calcium: 150mg | Iron: 6mg