27+ Must-Try Dairy-Free Broccoli Salad Recipes for Every Season

Broccoli is one of the most nutrient-dense vegetables you can incorporate into your diet, packed with vitamins, minerals, and antioxidants.

When you pair it with a flavorful dressing and the right mix-ins, it transforms into a refreshing and satisfying salad perfect for any meal.

If you’re following a dairy-free lifestyle, or simply looking to explore new healthy recipes, this list of 27+ dairy-free broccoli salad recipes has you covered!

These recipes offer a variety of flavors, from sweet and tangy to savory and zesty, all without the use of dairy.

Whether you’re looking for a quick side dish for dinner, a potluck contribution, or a healthy lunch option, you’ll find something here to suit your taste.

Let’s dive into these creative and vibrant broccoli salad recipes that prove dairy-free can be both delicious and nutritious!

27+ Must-Try Dairy-Free Broccoli Salad Recipes for Every Season

With over 27 dairy-free broccoli salad recipes to choose from, you have endless possibilities to explore.

Each recipe brings something unique to the table—whether it’s the addition of crunchy nuts, fresh fruits, or zesty dressings, these salads are packed with flavor and nutrients.

The best part? You don’t need to compromise on taste or texture when removing dairy from your dishes.

These salads are not only great for those avoiding dairy but also for anyone looking to incorporate more plant-based, wholesome meals into their diet.

Try a few of these recipes today and enjoy the vibrant flavors and health benefits that come with every bite!

Dairy-Free Classic Broccoli Salad

This refreshing and vibrant broccoli salad is a simple yet delicious dairy-free version of the classic dish. Packed with crunchy veggies, a tangy dressing, and a hint of sweetness, it’s perfect for any occasion—whether you’re hosting a barbecue, a picnic, or just craving a wholesome side. The absence of dairy doesn’t sacrifice flavor, and this salad is sure to please even those with dietary restrictions.

Ingredients:

• 4 cups broccoli florets (fresh or lightly steamed)
• 1/2 cup red onion, finely chopped
• 1/2 cup carrots, grated
• 1/2 cup sunflower seeds
• 1/4 cup raisins or cranberries
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, red onion, grated carrots, sunflower seeds, and raisins or cranberries.
2. In a separate bowl, whisk together the apple cider vinegar, olive oil, maple syrup, salt, and pepper until the dressing is well combined.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
4. Let the salad sit for 15-20 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature. Garnish with additional sunflower seeds if desired.

This dairy-free classic broccoli salad offers a perfect balance of textures and flavors, from the crispness of the broccoli and carrots to the sweetness of the raisins and maple syrup. It’s a light yet satisfying dish that pairs wonderfully with any meal. Not only is it dairy-free, but it’s also vegan-friendly and gluten-free, making it an excellent choice for those with dietary restrictions. This salad is guaranteed to be a hit at your next gathering!

Dairy-Free Broccoli and Apple Salad with Tahini Dressing

This broccoli and apple salad is a unique twist on the traditional version. The crisp broccoli is complemented by the sweetness of fresh apples, all tied together with a rich, creamy tahini dressing. This dairy-free dish is full of vibrant flavors and nutrients, making it a great choice for anyone looking to enjoy a wholesome, satisfying salad without dairy.

Ingredients:

• 3 cups broccoli florets (raw or blanched)
• 1 large apple, cored and sliced thinly
• 1/2 cup almonds, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon sesame seeds (optional)

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons water (or more to adjust consistency)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, apple slices, chopped almonds, and parsley.
2. In a separate small bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, and water until smooth. Adjust the water amount to achieve your desired dressing consistency.
3. Pour the tahini dressing over the broccoli mixture and toss until well coated.
4. Sprinkle sesame seeds on top, if using, and toss again.
5. Serve immediately or refrigerate for 30 minutes for a chilled option.

This dairy-free broccoli and apple salad with tahini dressing is a standout dish, thanks to the combination of savory, sweet, and nutty flavors. The tahini dressing adds a creamy richness without the need for dairy, while the apples provide a refreshing sweetness that contrasts beautifully with the broccoli. It’s a nutritious, satisfying salad that can be enjoyed as a side or even as a light main course, perfect for lunch or a quick dinner.

Spicy Dairy-Free Broccoli Salad with Avocado Lime Dressing

This spicy dairy-free broccoli salad combines the earthy flavor of broccoli with a zesty and creamy avocado lime dressing. The spicy kick from jalapeños adds an exciting twist, while the creamy avocado dressing makes it rich and satisfying. It’s an excellent way to get your greens while enjoying bold and vibrant flavors, making it an ideal salad for those who love a little heat.

Ingredients:

• 4 cups broccoli florets (steamed or raw)
• 1 small red bell pepper, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup cilantro, chopped
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/4 cup pumpkin seeds (optional)

For the Avocado Lime Dressing:

• 1 ripe avocado, peeled and pitted
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• Salt and pepper to taste
• Water as needed to adjust consistency

Instructions:

1. In a large bowl, combine the broccoli florets, red bell pepper, red onion, cilantro, and jalapeño.
2. For the dressing, blend together the avocado, lime juice, olive oil, garlic, salt, and pepper in a food processor or blender until smooth. Add water, a tablespoon at a time, to reach your desired consistency.
3. Pour the avocado lime dressing over the broccoli mixture and toss gently to coat.
4. Sprinkle pumpkin seeds on top for added crunch, if desired.
5. Serve immediately or chill for 20-30 minutes before serving.

This spicy dairy-free broccoli salad with avocado lime dressing is an exciting and flavorful dish that packs a punch. The creaminess of the avocado dressing balances the heat from the jalapeño, making it a perfect side dish for those who love a bit of spice in their meals. Not only is it rich in flavor, but it’s also nutrient-dense, with healthy fats from the avocado and a variety of vitamins from the fresh vegetables. It’s the perfect addition to any meal that could use a little extra zest!

Crunchy Broccoli Salad with Cranberries and Walnuts

This crunchy broccoli salad with cranberries and walnuts brings together a delightful combination of textures and flavors. The broccoli adds a satisfying crunch, while the sweet and tart cranberries offer a burst of flavor. The walnuts provide a rich, earthy taste, making it a perfect salad for those who enjoy a balanced mix of sweet and savory elements. With a simple yet flavorful dressing, this dairy-free salad is an ideal choice for a light meal or a festive side dish.

Ingredients:

• 4 cups broccoli florets (fresh or lightly steamed)
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped

For the Dressing:

• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, dried cranberries, chopped walnuts, red onion, and parsley.
2. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper until well combined.
3. Pour the dressing over the broccoli mixture and toss until everything is coated.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.

This crunchy broccoli salad with cranberries and walnuts is a fantastic dairy-free dish that’s both light and satisfying. The tangy dressing brings out the best in the vegetables, while the cranberries add a sweet contrast to the savory broccoli and walnuts. It’s an excellent salad for those looking for something easy to prepare yet impressive enough for a dinner party or holiday gathering. Plus, it’s full of fiber, antioxidants, and healthy fats, making it a nutritious addition to your meal plan.

Mediterranean-Inspired Dairy-Free Broccoli Salad

This Mediterranean-inspired dairy-free broccoli salad offers a refreshing twist on traditional broccoli salads. With kalamata olives, cherry tomatoes, cucumber, and a zesty lemon-oregano dressing, this salad is full of bold Mediterranean flavors. It’s light, refreshing, and packed with nutrients, making it the perfect dish to serve during the warmer months or as a flavorful side to your favorite main course.

Ingredients:

• 4 cups broccoli florets (steamed or raw)
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh basil, chopped

For the Lemon-Oregano Dressing:

• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, kalamata olives, cherry tomatoes, cucumber, red onion, and basil.
2. In a separate small bowl, whisk together the lemon juice, olive oil, oregano, garlic powder, salt, and pepper.
3. Pour the lemon-oregano dressing over the broccoli mixture and toss to combine.
4. Serve immediately or refrigerate for 15-20 minutes for a chilled option.

This Mediterranean-inspired dairy-free broccoli salad is bursting with fresh, vibrant flavors that transport you straight to the Mediterranean coast. The combination of olives, tomatoes, and cucumber brings a refreshing balance to the broccoli, while the lemon-oregano dressing ties everything together with a zesty finish. It’s a perfect option for a light lunch, side dish, or picnic salad. Full of healthy fats, antioxidants, and fiber, this salad is both delicious and nourishing.

Sweet and Tangy Broccoli Salad with Pineapple and Coconut

This sweet and tangy broccoli salad with pineapple and coconut is a tropical-inspired dish that’s both refreshing and satisfying. The combination of juicy pineapple, toasted coconut, and crunchy broccoli creates a delightful mix of textures. The tangy dressing made with apple cider vinegar and a hint of sweetness ties the flavors together perfectly. It’s a great choice for a light, summery side or a fun twist on your usual broccoli salad.

Ingredients:

• 4 cups broccoli florets (raw or lightly steamed)
• 1/2 cup fresh pineapple, chopped
• 1/4 cup toasted coconut flakes
• 1/4 cup red onion, finely chopped
• 1/4 cup sunflower seeds

For the Dressing:

• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, pineapple, toasted coconut, red onion, and sunflower seeds.
2. In a separate bowl, whisk together the apple cider vinegar, honey or maple syrup, olive oil, salt, and pepper until smooth.
3. Pour the dressing over the broccoli mixture and toss to combine.
4. Let the salad sit for 15-20 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This sweet and tangy broccoli salad with pineapple and coconut brings tropical flavors to your plate in the most refreshing way. The sweetness from the pineapple and coconut perfectly complements the crunch of the broccoli, making it a satisfying and unique dish. The tangy dressing adds the right balance of flavor, enhancing the freshness of the salad. It’s an excellent choice for a light side at barbecues, potlucks, or as a vibrant meal on its own. Plus, it’s dairy-free and full of healthy nutrients!

Asian-Inspired Dairy-Free Broccoli Salad with Sesame Dressing

This Asian-inspired dairy-free broccoli salad features a combination of bold flavors, including sesame, soy, and a hint of sweetness, perfectly complementing the fresh crunch of broccoli. The sesame dressing, made with toasted sesame oil and rice vinegar, brings a rich and nutty taste that pairs beautifully with the fresh veggies. The addition of edamame and carrots makes this salad even more vibrant and nutritious. This salad is light yet satisfying and perfect for a refreshing, flavor-packed side dish.

Ingredients:

• 4 cups broccoli florets (steamed or raw)
• 1/2 cup shredded carrots
• 1/2 cup shelled edamame (cooked or frozen)
• 2 tablespoons sesame seeds (toasted)
• 1/4 cup green onions, chopped

For the Sesame Dressing:

• 3 tablespoons toasted sesame oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, shredded carrots, edamame, sesame seeds, and green onions.
2. In a separate small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, maple syrup, grated ginger, garlic, salt, and pepper until the dressing is smooth.
3. Pour the sesame dressing over the broccoli mixture and toss to coat evenly.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This Asian-inspired dairy-free broccoli salad with sesame dressing is a wonderful balance of savory, sweet, and nutty flavors. The sesame oil adds depth, while the soy sauce and maple syrup bring a sweet-savory contrast. The edamame and carrots provide a nice texture, making the salad both satisfying and nutritious. Perfect for lunch, as a side dish, or even as a light dinner, this salad is an exciting way to enjoy your vegetables while staying dairy-free and full of flavor.

Spicy Thai-Inspired Dairy-Free Broccoli Salad

This spicy Thai-inspired dairy-free broccoli salad combines fresh veggies with bold flavors like lime, chili, and peanut butter. The crunchy broccoli, mixed with red bell peppers, carrots, and a tangy lime dressing, is complemented by a peanut dressing that’s both creamy and slightly spicy. This salad is perfect for those who enjoy a bit of heat, offering a vibrant and flavorful dish that’s both satisfying and nourishing.

Ingredients:

• 4 cups broccoli florets (raw or steamed)
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped peanuts (for garnish)

For the Thai Peanut Dressing:

• 3 tablespoons peanut butter
• 2 tablespoons lime juice
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 teaspoon sriracha (or more for extra spice)
• 1 tablespoon water (to thin dressing)
• Salt to taste

Instructions:

1. In a large bowl, combine the broccoli florets, red bell pepper, shredded carrots, and cilantro.
2. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, maple syrup, sriracha, and water until smooth and creamy. Add salt to taste.
3. Pour the peanut dressing over the broccoli mixture and toss gently to coat the vegetables.
4. Garnish with chopped peanuts for added crunch.
5. Serve immediately or refrigerate for 20-30 minutes for a chilled option.

This spicy Thai-inspired dairy-free broccoli salad brings a delightful mix of flavors with its tangy lime, savory soy, and spicy sriracha. The peanut butter dressing adds creaminess and depth to the salad, while the fresh veggies provide crunch and freshness. This salad is perfect for anyone looking for a unique, flavorful dish that’s quick to prepare and full of bold, exciting flavors. It can serve as a light lunch, a vibrant side, or even a party dish.

Broccoli Salad with Lemon Tahini Dressing

This broccoli salad with lemon tahini dressing offers a fresh and light option for a dairy-free meal. The creamy tahini dressing, made with lemon and garlic, gives the salad a smooth texture while adding a bright and zesty flavor. Combined with raw broccoli, cherry tomatoes, and a sprinkling of sunflower seeds, this salad is full of crunch and nutrients. It’s simple to prepare and perfect for those who love wholesome, flavorful salads that are both satisfying and healthy.

Ingredients:

• 4 cups broccoli florets (raw or lightly steamed)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sunflower seeds (or pumpkin seeds)
• 1/4 cup red onion, thinly sliced

For the Lemon Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Water to adjust consistency

Instructions:

1. In a large bowl, combine the broccoli florets, cherry tomatoes, sunflower seeds, and red onion.
2. In a separate small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup, salt, and pepper until smooth. Add water, a tablespoon at a time, until the dressing reaches your desired consistency.
3. Pour the dressing over the broccoli mixture and toss gently to combine.
4. Serve immediately or chill for 20 minutes for a cooler version.

This broccoli salad with lemon tahini dressing is a bright and creamy option that’s both satisfying and packed with flavor. The tahini dressing adds richness and depth, while the fresh broccoli and tomatoes keep the salad light and crunchy. This dish is perfect as a side salad for any meal, a light lunch, or even as a snack. It’s dairy-free, gluten-free, and full of healthy fats and vitamins, making it a nutritious choice for anyone looking for a wholesome and delicious salad.

Roasted Broccoli Salad with Balsamic Dressing

This roasted broccoli salad with balsamic dressing offers a warm twist on the classic raw broccoli salad. The roasted broccoli develops a smoky flavor that perfectly contrasts with the tangy balsamic vinaigrette. Tossed with roasted red peppers, pine nuts, and a sprinkle of fresh herbs, this dish is a hearty, flavorful side that works well for fall or winter meals. It’s simple to prepare but delivers a depth of flavor that’s sure to impress at any gathering.

Ingredients:

• 4 cups broccoli florets (fresh)
• 1/2 cup roasted red peppers (jarred or homemade)
• 1/4 cup pine nuts (lightly toasted)
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

For the Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets with a little olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until the edges are slightly crispy and the broccoli is tender.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper to create the dressing.
3. Once the broccoli is roasted, let it cool for a few minutes before adding it to a large bowl. Add the roasted red peppers, pine nuts, and fresh basil.
4. Drizzle the balsamic dressing over the salad and toss gently to coat.
5. Serve warm or at room temperature.

This roasted broccoli salad with balsamic dressing brings warmth and richness to your meal. The caramelized edges of the roasted broccoli combined with the tangy, slightly sweet balsamic dressing create an irresistible contrast. The roasted red peppers and pine nuts add texture and depth, making this salad a satisfying and delicious choice. It’s a fantastic side dish for grilled meats, pasta, or as a stand-alone light meal. This dairy-free dish is easy to make yet full of bold flavors, perfect for any occasion.

Apple and Broccoli Slaw with Lemon Dijon Dressing

This apple and broccoli slaw with lemon Dijon dressing offers a crunchy, tangy, and refreshing take on a classic slaw. The combination of raw broccoli, thinly sliced apples, and crunchy carrots makes for a salad that’s as nutritious as it is delicious. The tangy lemon Dijon dressing ties it all together, giving the salad a perfect balance of flavors. It’s a great option for a light lunch or a side dish that will complement any meal, and it’s easy to make in advance.

Ingredients:

• 3 cups broccoli slaw mix (or shredded broccoli stems)
• 1 medium apple, thinly sliced (preferably green apple)
• 1/2 cup shredded carrots
• 1/4 cup chopped almonds or walnuts
• 2 tablespoons fresh parsley, chopped

For the Lemon Dijon Dressing:

• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli slaw mix, sliced apple, shredded carrots, almonds or walnuts, and parsley.
2. In a separate small bowl, whisk together the lemon juice, Dijon mustard, olive oil, maple syrup, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw mixture and toss until everything is well coated.
4. Chill for 20-30 minutes to allow the flavors to meld together.
5. Serve cold as a light, refreshing side dish.

This apple and broccoli slaw with lemon Dijon dressing is a crisp, fresh salad that brings a burst of flavor with every bite. The combination of crunchy vegetables, sweet apple, and tangy dressing creates a harmonious balance that is both satisfying and refreshing. It’s a great option for picnics, potlucks, or as a healthy side to any meal. The dairy-free dressing ensures that everyone can enjoy this vibrant dish, making it perfect for any dietary needs.

Broccoli Salad with Avocado and Lime Dressing

This broccoli salad with avocado and lime dressing is a creamy, nutrient-packed dish that’s perfect for anyone seeking a wholesome, dairy-free salad. The creamy avocado dressing adds richness and smoothness to the crunchy broccoli and fresh vegetables. With a hint of lime and cilantro, the salad has a bright and zesty flavor that’s sure to awaken your taste buds. This is a simple yet delicious salad that can be made in minutes and works well for any occasion.

Ingredients:

• 4 cups broccoli florets (raw)
• 1 ripe avocado, peeled and mashed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped

For the Lime Dressing:

• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the raw broccoli florets, mashed avocado, cherry tomatoes, red onion, and fresh cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, garlic powder, salt, and pepper to create the dressing.
3. Drizzle the lime dressing over the salad and toss gently to coat everything evenly.
4. Serve immediately or chill for a few minutes before serving.

This broccoli salad with avocado and lime dressing is a creamy, flavorful, and nutrient-dense dish that’s both satisfying and refreshing. The avocado adds a rich creaminess, while the lime dressing provides a zesty contrast, creating a well-balanced salad. It’s a great addition to any meal, offering a burst of healthy fats, fiber, and vitamins. Whether served as a side or a light lunch, this dairy-free salad will quickly become a favorite for those looking for a wholesome and delicious option.

Broccoli and Chickpea Salad with Tahini Lemon Dressing

This broccoli and chickpea salad with tahini lemon dressing is a protein-packed, nutrient-dense option that’s full of flavor. The crisp broccoli florets are paired with hearty chickpeas, creating a satisfying salad that’s both crunchy and creamy. The tahini lemon dressing ties the dish together with a smooth, tangy, and slightly nutty flavor. This salad is perfect for a light lunch or a protein-rich side dish for dinner.

Ingredients:

• 4 cups broccoli florets (fresh or steamed)
• 1 cup cooked chickpeas (or canned, drained, and rinsed)
• 1/4 cup red onion, thinly sliced
• 1/4 cup sunflower seeds (optional for garnish)
• 2 tablespoons fresh parsley, chopped

For the Tahini Lemon Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste
• Water to thin dressing as needed

Instructions:

1. In a large bowl, combine the broccoli florets, chickpeas, red onion, and parsley.
2. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper until smooth. Add water a tablespoon at a time to reach your desired consistency.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with sunflower seeds and additional parsley.
5. Serve immediately or chill for 20-30 minutes before serving.

This broccoli and chickpea salad with tahini lemon dressing is a wholesome and satisfying dish that’s full of vibrant flavors. The creamy tahini dressing adds depth and richness, while the chickpeas provide a good source of plant-based protein, making this salad both filling and nutritious. It’s perfect as a stand-alone lunch or as a side dish that pairs well with grilled vegetables or grains. Dairy-free, simple to prepare, and full of healthy ingredients, this salad is a great choice for any meal.

Crunchy Broccoli and Apple Salad with Maple Mustard Dressing

This crunchy broccoli and apple salad with maple mustard dressing is a delightful mix of flavors and textures. The raw broccoli gives the salad a fresh, crunchy base, while thinly sliced apples add a sweet and juicy contrast. The maple mustard dressing ties everything together with a tangy and slightly sweet flavor, making it a perfect balance of savory and sweet. This salad is an ideal light side dish or a refreshing option for a healthy lunch.

Ingredients:

• 4 cups broccoli florets (raw)
• 1 medium apple, thinly sliced (preferably green apple)
• 1/4 cup shredded carrots
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries (optional)

For the Maple Mustard Dressing:

• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, sliced apple, shredded carrots, sliced almonds, and dried cranberries if using.
2. In a separate small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss to coat evenly.
4. Serve immediately or refrigerate for 20-30 minutes for a chilled version.

This crunchy broccoli and apple salad with maple mustard dressing is a perfect combination of savory, sweet, and tangy flavors. The apples provide a fresh, crisp bite, while the maple mustard dressing adds a rich depth of flavor with a balance of sweetness and tanginess. This salad is a wonderful option for a light lunch, picnic, or as a side dish to complement any main course. It’s simple to make, full of vibrant ingredients, and completely dairy-free, making it suitable for various dietary preferences.

Mediterranean Broccoli Salad with Lemon Herb Vinaigrette

This Mediterranean broccoli salad with lemon herb vinaigrette brings a fresh, light, and tangy flair to your table. With crunchy broccoli, Kalamata olives, cherry tomatoes, and a medley of fresh herbs, this salad captures the essence of Mediterranean flavors. The lemon herb vinaigrette, with its bright and citrusy notes, enhances the flavors of the vegetables while adding a zesty finish. This salad is perfect as a refreshing side dish or a light meal packed with healthy fats, vitamins, and fiber.

Ingredients:

• 4 cups broccoli florets (raw)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)

For the Lemon Herb Vinaigrette:

• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, cherry tomatoes, olives, red onion, and fresh herbs.
2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the vinaigrette.
3. Pour the vinaigrette over the salad and toss gently to combine.
4. Serve immediately or let sit for 10-15 minutes for the flavors to meld together.

This Mediterranean broccoli salad with lemon herb vinaigrette is a light, vibrant dish that is both satisfying and full of flavor. The combination of fresh vegetables, tangy lemon dressing, and savory olives offers a burst of Mediterranean goodness in every bite. This salad makes a great accompaniment to grilled meats, fish, or as a refreshing light lunch. It’s simple to prepare, dairy-free, and packed with healthy fats, antioxidants, and fiber, making it a perfect choice for anyone looking for a nutritious and delicious meal.

Spicy Broccoli Salad with Sriracha Tahini Dressing

This spicy broccoli salad with sriracha tahini dressing offers a bold, exciting twist on traditional broccoli salads. The raw broccoli is combined with red cabbage, carrots, and crunchy cashews for texture, while the creamy sriracha tahini dressing brings a spicy kick that elevates the entire dish. This salad strikes a perfect balance of heat and creaminess, making it a unique and flavorful side dish or a light meal. It’s an excellent choice for those who enjoy a bit of spice with their greens.

Ingredients:

• 4 cups broccoli florets (fresh or lightly steamed)
• 1/2 cup red cabbage, shredded
• 1/2 cup shredded carrots
• 1/4 cup cashews (or almonds), chopped
• 2 tablespoons green onions, chopped
• 1/4 cup cilantro, chopped (optional)

For the Sriracha Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon sriracha sauce (adjust to your spice level)
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• Salt and pepper to taste
• Water to thin the dressing as needed

Instructions:

1. In a large bowl, combine the broccoli florets, shredded red cabbage, carrots, cashews, and green onions.
2. In a small bowl, whisk together the tahini, sriracha sauce, lemon juice, olive oil, maple syrup, salt, and pepper. Add water a teaspoon at a time until the dressing reaches your desired consistency.
3. Pour the sriracha tahini dressing over the salad and toss gently to coat.
4. Garnish with chopped cilantro and serve immediately, or refrigerate for 20-30 minutes for flavors to meld.

This spicy broccoli salad with sriracha tahini dressing is perfect for anyone who loves bold flavors and a bit of heat. The creamy, spicy dressing paired with the crunch of the broccoli and cashews makes for a delightful combination of textures. Whether served as a side dish or a main meal, this salad brings something exciting to the table. It’s dairy-free, packed with nutrients, and offers a spicy kick that will appeal to those who enjoy a bit of zest in their meals.

Broccoli and Quinoa Salad with Avocado Dressing

This broccoli and quinoa salad with avocado dressing is a nutritious powerhouse, combining the health benefits of broccoli, quinoa, and avocado into one refreshing dish. The fluffy quinoa acts as a perfect base for the tender broccoli florets, while the creamy avocado dressing adds richness and flavor without the need for dairy. This salad is full of protein, healthy fats, and fiber, making it a satisfying and well-balanced meal or side dish.

Ingredients:

• 2 cups cooked quinoa (cooled)
• 4 cups broccoli florets (steamed or raw)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons sunflower seeds or pumpkin seeds

For the Avocado Dressing:

• 1 ripe avocado
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Water to thin as needed

Instructions:

1. In a large bowl, combine the cooled quinoa, broccoli florets, cherry tomatoes, and red onion.
2. For the dressing, blend the avocado, olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor until smooth. Add water as needed to reach your desired dressing consistency.
3. Drizzle the avocado dressing over the salad and toss gently to coat.
4. Sprinkle with sunflower seeds or pumpkin seeds for an extra crunch.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.

This broccoli and quinoa salad with avocado dressing is a nourishing and satisfying dish that offers a delicious blend of textures and flavors. The creamy avocado dressing brings richness to the salad, while the quinoa adds a hearty base that balances out the crunch of the broccoli. It’s perfect as a light lunch or as a nutritious side dish. This salad is dairy-free, packed with protein, healthy fats, and fiber, and is a wonderful option for anyone looking for a filling and wholesome meal.

Broccoli and Beet Salad with Apple Cider Vinaigrette

This vibrant broccoli and beet salad with apple cider vinaigrette is as beautiful as it is nutritious. The earthy sweetness of roasted beets pairs perfectly with the crispness of raw broccoli. The apple cider vinaigrette dressing ties everything together with a tangy, slightly sweet flavor that enhances the natural ingredients. This salad is not only packed with vitamins and antioxidants but also offers a lovely contrast in flavors, making it an excellent choice for both a side dish or a light lunch.

Ingredients:

• 4 cups broccoli florets (raw or lightly steamed)
• 2 medium beets, roasted and chopped
• 1/4 cup walnuts (or pecans), toasted
• 1/4 cup feta cheese (optional for a non-vegan version)
• 1/4 cup red onion, thinly sliced

For the Apple Cider Vinaigrette:

• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or honey
• Salt and pepper to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for about 40 minutes, or until tender. Let them cool before peeling and chopping into bite-sized pieces.
2. In a large bowl, combine the raw broccoli florets, roasted beets, toasted walnuts, and red onion.
3. For the vinaigrette, whisk together the apple cider vinegar, Dijon mustard, olive oil, maple syrup, salt, and pepper in a small bowl.
4. Pour the dressing over the salad and toss gently to coat.
5. Optional: Top with crumbled feta cheese for extra creaminess.
6. Serve immediately or refrigerate for 15-20 minutes before serving.

This broccoli and beet salad with apple cider vinaigrette is a colorful, nutrient-packed dish that’s bursting with flavor. The roasted beets provide a natural sweetness that complements the earthy taste of the broccoli, while the tangy apple cider vinaigrette brings a zesty finish to the dish. It’s a great option for a light, refreshing lunch or a beautiful side dish for any meal. Dairy-free, full of antioxidants, and easy to make, this salad will quickly become a favorite for anyone looking for a healthy and vibrant salad option.

Broccoli and Sweet Potato Salad with Tahini Lime Dressing

This broccoli and sweet potato salad with tahini lime dressing is a hearty and satisfying option that combines roasted sweet potatoes with fresh broccoli for a perfect balance of sweet, savory, and creamy. The addition of the tangy tahini lime dressing enhances the natural flavors of the vegetables while adding a rich, velvety texture. Packed with vitamins, fiber, and antioxidants, this salad makes for a nourishing lunch or a delightful side dish.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 4 cups broccoli florets (steamed or raw)
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds (or sunflower seeds)
• 2 tablespoons fresh cilantro, chopped (optional)

For the Tahini Lime Dressing:

• 3 tablespoons tahini
• 2 tablespoons lime juice
• 1 tablespoon maple syrup or honey
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Water to thin dressing as needed

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large bowl, combine the steamed or raw broccoli florets, roasted sweet potatoes, red onion, and pumpkin seeds.
3. For the tahini lime dressing, whisk together tahini, lime juice, maple syrup, olive oil, garlic, salt, and pepper in a small bowl. Add water to thin the dressing to your desired consistency.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with chopped cilantro before serving.

This broccoli and sweet potato salad with tahini lime dressing is a flavorful and filling dish that perfectly blends the earthy sweetness of roasted sweet potatoes with the crunch of broccoli. The creamy tahini lime dressing adds a tangy richness, making each bite satisfying. Packed with nutrients and healthy fats, this salad is a great choice for a wholesome meal or as a side dish for dinner. It’s dairy-free, easy to make, and full of vibrant, wholesome ingredients that make it both tasty and nutritious.

Broccoli and Cauliflower Salad with Vegan Ranch Dressing

This broccoli and cauliflower salad with vegan ranch dressing is a creamy, comforting dish that’s perfect for any occasion. The crisp florets of broccoli and cauliflower combine with a tangy, herb-infused vegan ranch dressing, creating a perfect balance of flavor and texture. The dressing is made from plant-based ingredients, offering all the creaminess of traditional ranch without the dairy. This salad makes for a great side dish or a light meal, packed with vitamins, fiber, and a satisfying crunch.

Ingredients:

• 2 cups broccoli florets (raw)
• 2 cups cauliflower florets (raw)
• 1/4 cup red onion, finely chopped
• 1/4 cup shredded carrots
• 1/4 cup chopped fresh parsley
• 1/4 cup sunflower seeds (optional for topping)

For the Vegan Ranch Dressing:

• 1/2 cup cashews, soaked for 2-4 hours and drained
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the raw broccoli florets, cauliflower florets, red onion, shredded carrots, and parsley.
2. For the vegan ranch dressing, blend the soaked cashews, water, lemon juice, apple cider vinegar, garlic powder, onion powder, dried dill, salt, and pepper in a high-speed blender until smooth and creamy.
3. Drizzle the vegan ranch dressing over the salad and toss gently to coat.
4. Top with sunflower seeds and additional parsley if desired.
5. Serve immediately or refrigerate for 20-30 minutes to allow the flavors to meld.

This broccoli and cauliflower salad with vegan ranch dressing is a comforting and flavorful dish that delivers all the creamy goodness of a classic ranch dressing without any dairy. The combination of crunchy vegetables and the rich, tangy dressing makes for a satisfying side or a light lunch. With a nice balance of textures, this salad is a delicious way to enjoy two nutrient-packed vegetables—broccoli and cauliflower. It’s easy to prepare, dairy-free, and full of wholesome ingredients, making it a great choice for anyone looking to enjoy a healthier version of a classic salad.

Broccoli, Apple, and Walnut Salad with Maple Dijon Dressing

This broccoli, apple, and walnut salad with maple Dijon dressing is a fresh and crunchy dish that offers a delightful mix of sweet, savory, and nutty flavors. The combination of crisp apples, crunchy broccoli, and toasted walnuts is balanced perfectly by the tangy maple Dijon dressing. It’s a simple, nutrient-packed salad that’s perfect for a quick lunch or as a side to complement any main course.

Ingredients:

• 4 cups broccoli florets (raw)
• 1 medium apple, thinly sliced (green apple works well)
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup dried cranberries (optional)
• 2 tablespoons red onion, finely chopped

For the Maple Dijon Dressing:

• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the raw broccoli florets, sliced apple, toasted walnuts, dried cranberries, and red onion.
2. For the maple Dijon dressing, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper in a small bowl.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately, or refrigerate for 10-15 minutes to let the flavors develop.

This broccoli, apple, and walnut salad with maple Dijon dressing is a quick and refreshing dish that perfectly balances the sweetness of the apple and maple syrup with the crunch of the broccoli and walnuts. The tangy maple Dijon dressing ties everything together, creating a satisfying salad that’s both delicious and nutritious. It’s a wonderful option for a light lunch, an easy side dish, or a healthy addition to a dinner spread. Dairy-free, simple to prepare, and full of wholesome ingredients, this salad is sure to become a favorite for anyone looking for a fresh and tasty meal.

Note: More recipes are coming soon!