Crisp broccoli florets get chopped into bite-sized pieces and tossed with finely diced red onion, sweet dried cranberries, and crunchy raw sunflower seeds for a salad that's all about texture and contrast. The dressing comes together fast, whisked with tangy apple cider vinegar, a touch of maple syrup, and Dijon mustard for a creamy, slightly sweet coating that clings to every floret. A stint in the fridge lets the broccoli soften just slightly while the flavors meld into something bright and well-balanced. It's the kind of make-ahead dish that actually improves overnight, making it a great option for potlucks or meal prep. No cooking required, no last-minute fuss, just chop, toss, and chill. This one fits neatly into a vegetarian spread, whether it's headed to a barbecue table or your weekday lunch rotation.
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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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