Crisp broccoli florets get tossed with red onion, dried cranberries, and sunflower seeds for a satisfying crunch in every bite, plus crumbled bacon if you want that smoky, salty edge. The dressing is where this salad really shines: nutritional yeast lends a savory, cheesy depth alongside tangy apple cider vinegar, a touch of maple syrup, and sharp Dijon mustard, all whisked into vegan mayonnaise until silky smooth. A short chill in the fridge lets the broccoli soften just slightly while the flavors meld together into something bold and well-balanced. It's an easy make-ahead side that holds up well at potlucks or weeknight dinners alike, and it's a solid pick for a gluten free spread since every component here is naturally free of wheat and gluten. Serve it cold straight from the fridge for the best crunch and flavor.
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In a small mixing bowl, whisk together the vegan mayonnaise, nutritional yeast, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until smooth and uniform.
In a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and bacon, if using.
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