Crisp broccoli florets get tossed with sweet dried cranberries, crunchy sunflower seeds, and finely diced red onion for a salad that's loaded with texture in every bite. The creamy dressing comes together with vegan mayonnaise, nutritional yeast, apple cider vinegar, and a touch of maple syrup and Dijon, giving it that tangy, savory, almost-cheesy flavor without any fuss. A short chill in the fridge lets the broccoli soften just slightly and gives all those flavors time to meld together beautifully. It's a great make-ahead option for potlucks, barbecues, or meal-prep lunches, and it holds up well in the fridge for days. This one is an easy, crowd-pleasing pick to add to your vegetarian recipe rotation.
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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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