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    Home » Recipes » Mains

    Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free]

    Published: Nov 25, 2020 · Modified: May 3, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    7.6K shares
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    Cranberry broccoli salad PIN with text overlay.
    Cranberry broccoli salad PIN with text overlay.
    Cranberry broccoli salad PIN with text overlay.
    Cranberry broccoli salad PIN with text overlay.
    Cranberry broccoli salad PIN with text overlay.

    Bright, fun and delicious! This cranberry broccoli salad is crunchy, rich, a mix of sweet and tart and absolutely drool-worthy. Perfect for the holidays, pool parties, or potlucks.

    Large salad in white serving bowl with lemons, pecans, and cranberries around it.

    This recipe was originally published in April 2019. It has been updated for content and photos.

    This is NOT your boring salad. I even admit that I’m not the biggest fan of raw broccoli, but I was completely blown away but the delicious combination of flavours and textures here. And I think I’ve found a new love!

    PS. If crispy broccoli is totally your thing, be sure to check out my air fried broccoli too! It’s crisp, it’s garlicky, it’s spicy and it’s delish!

    Side view of cranberry broccoli salad in white serving bowl with lemons in the background.

    Why you’ll love it

    • Like I said above, this salad is NOT boring. It’s fun and colourful and would make a fabulous dish for your holiday table.
    • Lots of great texture and flavour. From crunchy broccoli and pecans to tart cranberries and apple, with the richness of a creamy poppy seed dressing, this cranberry broccoli salad will have your taste buds celebrating.
    • Free from oil and fillers, meaning no empty calories here. It’s heart healthy, nutrient dense and completely wholesome.
    • Not only is this dish naturally vegan and vegetarian friendly, but it’s also gluten free and soy free. Plus, with a couple of simple swaps, you can make it nut free too, if needed.

    But one of my favourite parts?

    Unlike many store bought salad dressings, this one is made using only food items you can pronounce. No preservatives and no long list of ingredients that you need to google before consuming.

    Plus, when you can throw a salad dressing together in just a few minutes, there’s no reason not to use homemade.

    Large broccoli salad in white serving bowl with serving spoon on blue dishtowel beside bowl.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your salad ingredients. Make sure your broccoli florets are cut into small bite sized pieces.

    Ingredients to make broccoli cranberry salad.

    Dice your apple and place in a bowl with the lemon juice and toss to coat. This will prevent your apple from browning. (photos 1-2)

    Then combine the apples with all remaining salad ingredients and mix together. (photos 3-4)

    Diced apple in bowl and chopped broccoli, apple, cranberries, chickpeas and red onion in large salad bowl.

    Now gather your poppy seed dressing ingredients.

    Ingredients to make vegan poppy seed salad dressing.

    Then add everything EXCEPT the poppy seeds to your blender and process until smooth. (photos 5-6)

    Now add the poppy seeds and blend for 1-2 seconds, just enough to mix them in, without blending them. (photos 7-8)

    Cashews, seasoning and water being processed in blender to make dressing.

    Pour the dressing over your cranberry broccoli salad and mix well to evenly coat. (photos 9-10)

    Salad dressing being poured over broccoli salad.

    Refrigerate for 1 hour to chill, or enjoy immediately. Serve with extra cranberries and pecans if desired.

    broccoli cranberry salad in white serving bowl with blue dish towel beside it.

    Can it be prepared in advance?

    Absolutely. If you’re planning a large feast, you may make your salad a day ahead and refrigerate until serving, saving you time on the day of your event. However, I don’t recommend dressing the salad more than 1 day ahead.

    How long does it keep?

    Your cranberry broccoli salad tastes best on days one and two. However, it will keep refrigerated in a sealed container for up to 3 days.

    Can I make any substitutions?

    For nut free, sub the pecans for pumpkin seeds, or omit. For the salad dressing, you may sub the cashews for shelled and raw pumpkin or sunflower seeds, with similar results.

    If you don’t have any dried cranberries, you may sub for raisins, or another dried fruit of your choice.

    For sugar free, you may omit the maple syrup, but I do feel the small amount used makes a big difference in the overall flavour of this cranberry broccoli salad. You may also sub for date syrup, or your choice of sweetener, if preferred.

    Expert Tips

    You’ll notice that the recipe calls for lemon juice twice. The first instance is to prevent the apples from turning brown, as well as flavour. The second instance is for the poppy seed salad dressing. Both are needed.

    Use a tart apple, like granny smith for the best tangy flavour and crunch.

    Don’t blend the poppy seeds with your dressing. Make sure to only add them AFTER your dressing has been processed.

    For best flavour, chill for 1 hour (or more) before serving. However, if time doesn’t permit, you may enjoy straight away.

    If you do not have a powerful blender, like a Vitamix or Blendtec, soak your cashews in boiling hot water for at least 30 minutes, and then drain before blending. This will help soften your cashews enough to blend smooth.

    More delicious salad recipes

    • Cabbage Quinoa Salad with Oil Free Vinaigrette
    • Mexican Corn Salad [Elote Salad]
    • Quinoa Pasta Salad [Healthy + Low Cal]
    • Vegan Cobb Salad with Tangy Cheesy Dressing
    • Coleslaw Salad w/ Oil Free Thai Peanut Dressing
    • Vegan Chicken Salad w/ Jackfruit & Chickpeas

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    Large salad in white serving bowl with lemons, pecans, and cranberries around it.

    Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free]

    Bright, fun and delicious! This cranberry broccoli salad is crunchy, rich, a mix of sweet and tart and absolutely drool-worthy. Perfect for the holidays, pool parties, or pot lucks.
    5 from 60 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Course: Main Course, Salad
    Cuisine: American, Canadian
    Servings: 6 Servings
    Calories: 312kcal

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    For the Salad

    • 6 cups broccoli florets cut into small bite sized pieces
    • 15 oz can chickpeas drained & rinsed
    • ½ cup pecans or walnuts
    • ½ cup dried unsweetened cranberries
    • ¼ cup red onion finely chopped
    • 1 green apple diced
    • 1 tablespoon lemon juice

    For the Dressing

    • ¾ cup raw cashews*
    • ¾ cup water
    • 3 tablespoon lemon juice or apple cider vinegar
    • 2 tablespoon maple syrup
    • ¼ teaspoon sea salt
    • 1 teaspoon poppy seeds
    Prevent your screen from going dark

    Instructions

    • Dice your apple and place in a large bowl. Then squeeze fresh lemon juice on top to prevent it from browning and mix well. Add all remaining salad ingredients to the same bowl and mix together.
    • Add all the dressing ingredients EXCEPT the poppy seeds to your blender and process until smooth. Then add the poppy seeds and blend for 1-2 seconds, just enough to mix them into your dressing. Pour the dressing over the salad, mix well and refrigerate for 1 hour or longer, before serving.

    Notes

    *If you do not have a powerful blender, like a Vitamix or Blendtec, soak your cashews in boiling hot water for at least 30 minutes, and then drain before blending. This will help soften your cashews enough to blend smooth.
    You’ll notice that the recipe calls for lemon juice twice. The first instance is to prevent the apples from turning brown, as well as flavour. The second instance is for the poppy seed salad dressing. Both are needed.
    Use a tart apple, like granny smith for the best tangy flavour.
    Don’t blend the poppy seeds with your dressing. Make sure to only add them AFTER your dressing has been processed.
    For best flavour, chill for 1 hour (or more) before serving. However, if time doesn’t permit, you may enjoy straight away.

    Nutrition

    Calories: 312kcal | Carbohydrates: 40g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 329mg | Potassium: 595mg | Fiber: 8g | Sugar: 17g | Vitamin A: 594IU | Vitamin C: 87mg | Calcium: 96mg | Iron: 3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    7.6K shares

    Reader Interactions

    Comments

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    1. Mariann

      March 06, 2023 at 3:33 pm

      5 stars
      Perfect recipe, thank you very much for this and also for the other ones. I learn a lot to you. Aaaaand: my husbund likes it too. 🙂

      Reply
      • Mariann

        March 06, 2023 at 3:34 pm

        5 stars
        from you

        Reply
        • Rosa

          March 07, 2023 at 8:10 am

          Yay! So glad you both enjoyed it. Thanks for the review, Mariann.

          Reply
    2. Judy

      May 02, 2022 at 6:19 am

      5 stars
      I make this salad very often. It’s one of my favorite WFPB salads. I follow the recipe exactly and it’s perfect every time, even when I serve it to non vegan family members, they love it! A keeper for my recipe collection.

      Reply
      • Rosa

        May 02, 2022 at 8:22 am

        Aww, thanks so much for sharing Judy. Thrilled everyone’s been enjoying it! 🙂

        Reply
    3. Barbara

      May 01, 2022 at 8:50 am

      This was a beautiful salad but the dressing was too watery. I rescued it by adding more vinegar, maple syrup, salt, pepper and garlic powder. Would have been better with less water.

      Reply
    4. HenryRoxas

      April 27, 2022 at 9:16 am

      5 stars
      Everybody’s favourite whenever I make it and so easy to put together.

      Reply
      • Rosa

        April 27, 2022 at 11:15 am

        Thrilled to hear that! Thanks so much for taking the time to leave a review. 🙂

        Reply
    5. Valerie

      April 16, 2022 at 1:29 pm

      5 stars
      I made this today for an Easter side…followed exactly except I had a mix of organic, unsalted sunflower seeds/pepitas/dried cranberries and used that instead of the pecans/dried cranberries, mainly because I got a giant bag at Costco and need a reason to use some of it up. 🤣😜. Dressing is fantastic. I can see this being a summertime lunch staple. Thank you!

      Reply
      • Rosa

        April 18, 2022 at 8:51 am

        Thrilled you enjoyed it Valerie!

        Reply
    6. Mary

      March 13, 2022 at 4:41 pm

      5 stars
      Yummy! Love this crunchy wfpb version of a favorite salad! I might roast the garbanzo beans in the oven next time for more crunch! Thank you!

      Reply
      • Rosa

        March 14, 2022 at 9:38 am

        You’re welcome Mary. So glad you enjoyed. 🙂

        Reply
    7. Andrea

      March 11, 2022 at 9:18 am

      Do you know how long the salad will keep?…Also I have extra dressing since I only made 1/2 the salad part (only me here)…will the dressing by itself keep longer (not mixed with salad)? Thanks

      Reply
      • Rosa

        March 12, 2022 at 8:27 am

        The dressed salad keeps refrigerated for up to 3 days. Dressing stored separately will keep up to 5 days in the fridge, or you can freeze it in an air-tight container for much longer.

        Reply
        • Andrea

          March 12, 2022 at 10:29 am

          Thanks! Great info…I’m going to try another one of your recipes today…Looking forward to it, I know it will be great.

          Reply
    8. Andrea

      March 11, 2022 at 9:13 am

      5 stars
      This is a fantastic recipe. I’m not fond of broccoli, but it is loaded with nutrients, so I always look for recipes that may appeal. This one does it. I forgot to add the chickpeas, but that didn’t matter, it was still wonderful. Thanks so much. This is a keeper

      Reply
      • Rosa

        March 12, 2022 at 8:25 am

        Glad you enjoyed Andrea! 🙂

        Reply
    9. Maureen

      February 23, 2022 at 11:46 pm

      5 stars
      Delicious. The maple syrup made it a little too sweet for me (I used apple cider vinegar instead of lemon juice). I added an extra 1 ½ tablespoons of vinegar and I could have drank it, it was so good.

      Reply
      • Rosa

        February 24, 2022 at 8:18 am

        Thrilled you enjoyed Maureen!

        Reply
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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