This crisp broccoli salad is loaded with texture and color: crunchy florets, sharp red onion, sweet dried cranberries, and toasted sunflower seeds all come together in one big bowl. Crumbled bacon adds a smoky, savory finish if you want it, giving the whole dish a satisfying contrast against the sweet-tart bites of fruit. The dressing brings tang and depth with apple cider vinegar, a touch of maple syrup, Dijon mustard, and a hit of nutritional yeast for a savory, almost cheesy edge, along with garlic powder for warmth. Once tossed and chilled, the broccoli softens just slightly and every piece soaks up that bright, zesty coating. It's a make-ahead side that holds up well in the fridge, making it easy to prep in advance for picnics, potlucks, or weeknight dinners. With whole vegetables, seeds, and simple seasonings doing all the work, this one is a great fit for a Paleo table.
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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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