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This Vegan Broccoli Salad is made with lightly steamed broccoli, pumpkin seeds, cranberry raisins, and vegan bacon pieces. You're going to love the lightly sweet dressing as well. It's a perfect salad for your next family gathering or party!

Vegan Broccoli Salad

Increase your consumption of high-energy foods like this healthy and tasty Vegan Broccoli Salad. It's loaded with sunflower seeds, and other tasty morsels.
Course Salad
Cuisine American
Keyword Vegan Broccoli Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 162kcal
Author Marly


  • 5-6 cups fresh broccoli florets
  • ¼ cup green onion chopped
  • 1 cup frozen peas thawed
  • ¼ cup pumpkin seeds
  • ¼ cup raisins
  • Dressing
  • ¾ cup vegan mayo
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons stevia
  • 1 tablespoon chia seeds (or ground flax seeds)
  • almond bacon slivers


  • Use your favorite steaming method (microwave or stove-top) to lightly steam the broccoli. I steamed mine for maybe 2 - 3 minutes. Once you've achieved the desired tenderness, remove the broccoli from heat, pour it in a strainer and run with cold water to stop the cooking process. (Be careful when handling hot broccoli!) I like to put the chopped onion on top of the still warm broccoli. I think it helps to tenderize the onion a bit for the salad.
  • In a small bowl combine the vegan mayo, vinegar, agave nectar, and chia seeds. If the dressing appears a little runny, don't worry. The chia seeds will cause the dressing to thicken quite nicely (besides adding some healthy Omega-3s to the nutrient mix).
  • Assembling the Vegan Broccoli Salad:
  • Place broccoli, sunflowers, chopped onion, sunflower seeds, raisins, and peas in a large serving bowl. Add the dressing to the salad and toss all the ingredients together to thoroughly spread the dressing throughout.
  • Refrigerate the salad until ready to serve. 
  • When you're ready to serve, prepare the Bacon Almond Slivers (or vegan bacon product...see note below) according the recipe instructions. 
  • Immediately before serving add the bacon almond slivers (or crumbled vegan bacon product) over the salad and serve.


Regarding the broccoli: Some recipes will call for the broccoli to be raw which is a little too crunchy for me, but you also don't want the broccoli to be soft. Steaming it is a nice middle ground.
Instead of the bacon almond slivers, you can use vegan bacon now found commercially in most stores. Simply cook a few slices according to the package instructions.
We used pumpkin seeds, but you can also use sunflower seeds
Calories and nutritional information is provided for the salad without almond bacon slivers.
To make broccoli cashew salad, substitute cashew cream for the vegan mayo. to make cashew cream, soak 1 cup of raw cashews in water for 1 - 2 hours (up to overnight). Then drain the soaking water. Add the soaked cashews in a high speed blender with 1/2 cup of water, 1/2 teaspoon salt, and a teaspoon of lemon juice. Blend until smooth, stopping to wipe down the blender jar as necessary. This should take about 1 - 2 minutes in a high speed blender or up to 4 minutes with regular blenders or food processors.


Calories: 162kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 233mg | Fiber: 2g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 47mg | Calcium: 35mg | Iron: 0.9mg