Crisp broccoli florets get tossed with finely diced red onion, sweet dried cranberries, and raw sunflower seeds for a satisfying crunch in every bite. The dressing is a tangy-sweet blend of creamy vegan mayonnaise, apple cider vinegar, maple syrup, and a touch of Dijon mustard, whisked smooth and poured right over the top. A short chill in the fridge lets everything soften just slightly and the flavors meld into something bright, creamy, and well-balanced. It's an easy make-ahead side that holds up well on a buffet table or packed lunch. With no grains or gluten-containing staples anywhere in the ingredient list, this one is a solid, no-fuss pick for a gluten free spread.
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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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