Vegan Apple Broccoli Salad
Vegan Apple Broccoli Salad has everyone’s favorite vegetables and fruits. You throw everything in a bowl then pour in the slightly sweet and tangy dressing. Toss and eat!
Whether there is an Apple Hill or an Apple Valley around your home – get going! You can pick your own or buy a bushel.
Well, okay. The grocery store and farmer’s markets are full of apples too so it is all good.
I never met an apple I didn’t like. Especially fresh off a tree. We were lucky enough to live down the street from Apple Hill in Placerville, California.
If you know the area and Snows Rd. then you know what I mean by down the street. Long, steep, narrow and windy but there we were. Close to the very end.
Even though I had four apple trees in my yard I still bought a couple of bushels of two different varieties from my favorite farmer.
He lived at the top of the hill and had a much smaller farm than the ones that were mapped out for the visitors. I canned like crazy back then.
This vegetable and fruit salad can be made with your favorite apple although Granny Smith is probably too tart.
I used Gala for this apple broccoli salad but believe me there are so many great ones out there.
Of course, broccoli always seems to be around but its true growing season is in the cooler weather.
Non-leafy salads make a great lunch and side dish. I have quite a few on this blog. That’s how much I like them.
For the Salad:
- 4 cups broccoli cut up and shredded (about 2 medium heads)
- 3 apples of your choice, diced right before you add them to the salad, I used Gala
- 1/4 cup onion red, diced
- 1/2 cup raisins
- 1/2 cup sunflower seeds shelled
For the Dressing:
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon maple syrup you could use up to 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To prepare the salad:
- Wash broccoli under running water. Cut the florets from the stalks and set the stalks aside.
- Cut the florets into very small pieces. See the photo for a visual. Place in a large bowl.
- Cut the hard outer skin off of the stems to get down to the tender inside. Discard the outer peelings.
- Cut the tender inside stems into matchsticks. Or if you have a mandolin that would work well too. If your food processor has an attachment that will cut the stems into long strips (not grated) then that would work also. Scissors work too. The idea is to have very small sticks of raw broccoli stems. They will hold their shape.
- Add to the large bowl along with the florets. Add the apples, red onion, raisins and sunflower seeds.
To make the dressing:
- In a medium bowl whisk together all of the dressing ingredients.
- Add the dressing to the salad and toss. Chill until ready to serve.