Crisp broccoli florets get tossed with finely diced red onion, sweet dried cranberries, and raw sunflower seeds for a salad that's all about crunch and contrast. The dressing whisks together tangy apple cider vinegar, a touch of maple syrup, and sharp Dijon mustard into a bright, creamy coating that clings to every floret. A short chill in the fridge softens the broccoli just slightly and lets all those flavors meld into something tangy, sweet, and satisfying. It's an easy make-ahead side that holds up well in the fridge, making it a great option to prep in advance for a Paleo table. Simple, whole-food ingredients keep this one feeling fresh and crave-worthy rather than heavy, and it pairs easily with just about any main dish you're serving alongside it.
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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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