Crisp broccoli florets get tossed with finely diced red onion, sweet dried cranberries, and crunchy sunflower seeds for a salad that's all about texture and contrast. The dressing whisks together tangy apple cider vinegar, a touch of maple syrup, and sharp Dijon mustard into something creamy and well-balanced that coats every floret. A short chill in the fridge softens the broccoli just slightly and lets all those flavors meld into something even better than when you started. It's an easy make-ahead side that holds up well in the fridge, so it's perfect for meal prep or potlucks. This one's a genuinely solid pick for a dairy free spread, no special swaps or extra thinking required at the table.
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In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth and uniform.
In a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, and sunflower seeds.
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