Crisp broccoli florets get tossed with sweet dried cranberries, crunchy sunflower seeds, and a scattering of finely diced red onion for a salad that's as colorful as it is satisfying. The tangy dressing, brightened with apple cider vinegar, a touch of maple syrup, and a spoonful of Dijon mustard, coats every floret without weighing things down. A short chill in the fridge lets the broccoli soften just slightly while the flavors meld into something bright, tangy, and a little sweet. It's the kind of make-ahead side that only gets better with time, perfect for meal prep or a potluck table. Loaded with vegetables, seeds, and good olive oil-friendly staples, this one fits naturally into a Mediterranean-style way of eating. Simple, crunchy, and full of texture in every bite.
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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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