Broccoli salad

A plate of food with broccoli Vegetarian Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:3 mins
  • plus cooling
  • Easy
  • Serves 2

Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It’s sweet, sharp and full of different textures and colours

Nutrient Unit
kcal 617
fat 39g
saturates 6g
carbs 47g
sugars 37g
fibre 14g
protein 13g
salt 0.4g
Warm pearl barley & roasted carrot salad with dill vinaigrette


  • 300g broccoli florets , broken into small pieces
  • 2 carrots , peeled lengthways into large ribbons
  • 50g dried cranberries
  • 50g cashews , toasted, roughly chopped

For the pickle

  • 80ml cider vinegar
  • 1 tbsp caster sugar
  • ¼ tsp sea salt flakes
  • 1 red onion , finely sliced

For the dressing

  • 50ml extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 lemon , zested and juiced
California quinoa & avocado salad


  • STEP 1

To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.

  • STEP 2

Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.

  • STEP 3
Watermelon & feta salad with crispbread

Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.

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