Vegan Broccoli Salad with a creamy cashew-tahini dressing
This vibrant summer salad combines crisp broccoli with juicy blueberries, crunchy pecans, sweet dried cranberries and sharp red onion, all tossed in a tangy, creamy cashew-tahini dressing. It’s perfect for packed lunches, summer picnics, and potlucks—easy to prepare, delicious chilled, and full of color and texture.
During warm weather I tend to crave lighter meals, and salads are a go-to in my kitchen. This broccoli salad is far from a plain side dish: the broccoli gives substance, the fruit adds brightness, the nuts provide crunch, and the cashew-tahini dressing ties everything together with a creamy, slightly sweet and tangy finish. If you prefer, swap the blueberries for apples or grapes—this salad is forgiving and adaptable.
This Vegan Broccoli Salad
Benefits and highlights:
- Packed with fresh flavors and textures
- Creamy vegan dressing made from cashews and tahini
- Ready in about 15 minutes
- Ideal as a side dish or a light main for lunch
- Tastes even better when chilled, so it’s great for picnics
The dressing is the star: blended cashews and tahini create a luxuriously smooth base, brightened with lemon and red wine vinegar and balanced with a touch of maple syrup. Soaking the cashews softens them so the dressing becomes silky; you can soak them overnight or pour hot water over them for 15 minutes if you’re short on time.
Ingredients
- 3 cups chopped small broccoli florets (from 1 medium head or 2 small heads)
- 1 medium red onion, chopped
- 1¼ cups blueberries (fresh)
- ¼ cup toasted pecans, chopped if desired
- ¼ cup dried cranberries
Dressing
- ½ cup broken cashew pieces (about 70 grams), soaked in hot water for 15 minutes
- 1–2 tablespoons maple syrup (adjust to taste)
- 1 tablespoon tahini
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- ¼ cup water (add more if needed to thin)
- Salt, to taste
- Black pepper, to taste
Method
Start by soaking the cashews in hot water for 15 minutes. This softens them so the dressing blends into a smooth, creamy texture. If you prefer, soak them overnight in cool water for an even softer result.
While the cashews soak, rinse and chop the broccoli into small, bite-sized florets. Finely chop the red onion to distribute its flavor throughout the salad. Combine the chopped broccoli, chopped onion, blueberries, toasted pecans and dried cranberries in a large mixing bowl. Toss gently to distribute the ingredients evenly.
Drain the soaked cashews and add them to a blender. Add the maple syrup, tahini, red wine vinegar, lemon juice, ¼ cup water, a pinch of salt and a few grinds of black pepper. Blend until completely smooth. If the dressing is too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency.
Pour the dressing over the salad bowl and toss well so every piece of broccoli and berry is coated. Taste and adjust seasoning—add more salt, pepper, or maple syrup if you prefer it sweeter.
Toss thoroughly until everything is evenly coated. For best flavor, chill the salad for at least 30 minutes before serving; chilling allows the dressing to meld with the broccoli and fruit. Serve chilled as a colorful side dish or enjoy it as a light main with crusty bread, grain bowls, or alongside grilled vegetables.
Tips and Variations
- Swap blueberries for chopped apples, grapes, or strawberries depending on what’s in season.
- Use walnuts or almonds if you don’t have pecans.
- Add a handful of cooked quinoa or chickpeas to make the salad more filling.
- Toast the cashews lightly before soaking to deepen the flavor of the dressing.
- Keep the dressing separate if packing for travel and toss just before serving to preserve crunch.
Nutrition (per serving, approximate)
Calories: 290 kcal, Carbohydrates: 37 g, Protein: 9 g, Fat: 14 g, Saturated Fat: 2 g, Sodium: 65 mg, Potassium: 796 mg, Fiber: 7 g, Sugar: 18 g, Vitamin A: 1130 IU, Vitamin C: 166.2 mg, Calcium: 114 mg, Iron: 2.9 mg.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Salad
Cuisine: American-style, modern plant-based
If you try this recipe, consider making small adjustments to the dressing sweetness and acidity to match your taste. This salad is adaptable, colorful, and an easy way to enjoy broccoli beyond steamed side dishes.