Crisp broccoli florets get tossed with sharp red onion, sweet dried cranberries, and crunchy sunflower seeds for a salad that's as colorful as it is satisfying. The dressing is where this one really shines — nutritional yeast brings a savory, cheesy depth, while apple cider vinegar, a touch of maple syrup, and Dijon mustard build a tangy-sweet balance that coats every piece. A short rest in the fridge lets the broccoli soften just slightly and soak up all that flavor before you toss it once more and serve. It's loaded with vegetables, healthy plant-based fats, and whole-food ingredients, making it a natural fit for a Mediterranean-style plate. Serve it as a hearty side or a light lunch on its own — either way, it holds up well for make-ahead meals throughout the week.
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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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