Broccoli Salad

The ultimate dairy and gluten-free broccoli salad for any occasion. Your guests will never suspect it's actually good for them!

BROCCOLI SALAD RECIPE HIGHLIGHTS

• Incredibly simple to prepare!

• The dairy-free dressing will quickly become your preferred choice for any dish. It's naturally sweetened and provides a good balance of fat and protein.

• Perfect for preparing in advance, making it suitable for various occasions such as barbecues, potlucks, or weekday lunches.

• Ideal for those who dislike red onions! *However, if you're a fan like me, feel free to include ⅓ cup of red onion in the salad!

• I've been making this for years, and it's always a big hit! #noleftovers

TIME SAVING TIPS BEFORE AN EVENT

• Buy fresh pre-cut broccoli or prepare and wash your broccoli the day before the event.

• Cook bacon for breakfast, setting aside some for breakfast and chopping the rest for the broccoli salad.

• Soak cashews overnight to make the dressing the next day, or boil them for 10 minutes.

• Remember to chill the recipe in the fridge. This allows the broccoli to absorb the dressing, enhancing the flavor of the salad!

Looking for more nutritious and enjoyable crowd-pleasing recipe ideas? Explore: Apple Pecan and Bacon Salad with Caramelized Shallot Vinaigrette Dressing, Hasselback Sweet Potatoes, Prosciutto Wrapped Figs, Roasted Beet Hummus.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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The ultimate dairy and gluten-free broccoli salad for any occasion. Your guests will never suspect it's actually good for them!

Servings: 6 Prep: 15 MIN Cook time: 0 MIN

Ingredients

For the salad

• 2 large broccoli crowns (florets only), finely chopped

• ½ cup bacon, chopped

• 1 ½ cups seedless red grapes, quartered

• ⅓ cup dried cranberries or dried cherries

• ⅓ cup roasted or raw sunflower seeds

• 2 Tbsp lemon juice

• S+P to season

For the dressing

• 1 cup raw cashews, soaked

• ¼ cup water

• 2-4 Tbsp pure maple syrup

• 2 Tbsp apple cider vinegar

• ½ tsp minced garlic

• 1 tsp sea salt

• ½ tsp ground black pepper

Instructions

1. For the dressing: Place cashews in a bowl and cover cashews with water and soak for 2 hours or overnight. (if you are short on time, soak them in boiling water for 10 min).

2. Drain cashews and transfer to blender with the rest of the dressing ingredients. Blend until completely smooth and creamy. If dressing is too thick, add 1 Tbsp increments of water until desired creaminess. *2-4 Tbsp syrup is for desired sweetness.

3. For the salad, Place broccoli, grapes, sunflower seeds, dried cranberries, bacon bits and lemon juice in a large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper and lemon juice to taste. Serve chilled.