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Vegan Broccoli Salad
Summer salad no more! This festive Broccoli Salad with Pomegranate Arils & Maple Walnuts is the perfect addition to your holiday feast! Bonus, it's gluten free & vegan too!
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Course:
Salad
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
servings
Calories:
158
kcal
Author:
Liz Shaw
Ingredients
▢
4
cups
chopped broccoli florets
▢
1/2
cup
pomegranate arils
▢
Roasted Maple Walnuts
▢
1/2
cup
chopped walnuts
▢
4
teaspoons
maple syrup
▢
1/8
teaspoon
kosher salt
▢
Dressing
▢
2
tablespoons
100% pomegranate juice
▢
1
tablespoon
water
▢
3
tablespoons
vegan mayonnaise
▢
1/2
teaspoon
cane sugar
▢
1/4
teaspoon
ground black pepper
▢
1/8
teaspoon
kosher salt
Instructions
Preheat oven to 375*F and line a baking sheet with parchment paper.
In a small bowl, combine walnuts with maple syrup and sprinkle with kosher salt.
Place nuts on baking sheet and cook for 15-20 minutes.
Remove and let cool. Finely chop when cooled.
In a medium bowl, combine broccoli florets, pomegranate arils and cooled maple roasted walnuts.
In a smaller bowl, combine pomegranate juice, water, mayonnaise, sugar, pepper and salt.
Pour over broccoli and combine to cover the salad.
Serve immediately.
Notes
Substitute plain Greek yogurt for mayonnaise. If tight on time, use roasted walnuts and mix with 1 tablespoon of maple syrup.
Nutrition Facts
Vegan Broccoli Salad
Amount Per Serving
Calories
158
Calories from Fat 99
% Daily Value*
Fat
11g
17%
Saturated Fat 1g
5%
Sodium
159mg
7%
Potassium
288mg
8%
Carbohydrates
13g
4%
Fiber 3g
12%
Sugar 7g
8%
Protein
3g
6%
Vitamin A
378IU
8%
Vitamin C
56mg
68%
Calcium
43mg
4%
Iron
1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.
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