Recipe- Vegan Broccoli Salad For Dinner

Vegan Broccoli Salad with a creamy cashew tahini dressing!

This fresh summer salad has blueberries, onion, cranberries and pecans for that extra crunch. Great for potlucks and summer picnics. It was really warm here last week with temperatures in mid 80s. When it gets that hot, all I crave is salad and ice creams and popsicles.

While I do treat myself to ice creams once a while, salads make an appearance in my kitchen more often.

Especially during summers, I love creating new salad recipes. One thing is for sure, I just cannot eat lettuce in the name of salad.

So, for me a salad has to be not only hearty but also flavorful.

This Vegan Broccoli Salad with blueberries, pecans & cranberries checks all those boxes!

Ingredients

3 cups chopped small broccoli florets from 1 medium head or 2 small heads of broccoli
1 medium red onion chopped
1.25 cups blueberries
1/4 cup toasted pecans
1/4 cup dried cranberries
1/2 cup broken cashew pieces 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
1/4 cup water
salt to taste
black pepper to taste

Method

* Before you begin, soak the cashews in hot water for 15 minutes.

* Chop the broccoli into small florets. Also chop the onion.

* Now to a large bowl add the chopped broccoli, onion, blueberries, pecans and cranberries.

* Drain the soaked cashews once 15 minutes are up and transfer them to a blender along with maple syrup, tahini, red wine vinegar, lemon juice, 1/4 cup water, salt and black pepper.

* Blend until you have a smooth dressing.

* Pour dressing into the bowl of broccoli, onion & blueberries.

* Toss the salad with the dressing until all the ingredients of the salad are well coated with it.

* Chill the salad before serving! Enjoy vegan broccoli salad as a side to any meal or eat it as a meal itself.