Description
This Healthy Vegan Broccoli Salad is an easy recipe that is BIG on flavor. Broccoli is coated in a sweet and creamy dressing and jazzed up with smokey coconut bacon, toasty seeds, and sweet raisins.
Ingredients
Scale
For the Salad
- 6 cups broccoli florets
- 1/3 cup golden raisins
- 4 scallions, sliced
- 1/3 cup sunflower seeds
- 1 cup coconut bacon
For the dressing:
- 3/4 cup raw cashew pieces, soaked overnight and drained
- 4 medjool dates, pitted
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon allspice
- 2 tablespoons honey OR maple syrup
For the coconut bacon:
- 2 cups thick cut dried coconut flakes
- 1/4 cup liquid aminos OR 3 tablespoons tamari
- 3 tablespoons maple syrup
- 1 tablespoon liquid smoke
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
Instructions
Make the coconut bacon:
- Preheat the oven to 350 degrees. In a bowl, whisk together all the coconut bacon ingredients except the coconut flakes.
- Add the coconut flakes to a bowl and pour over the liquid mixture. Toss well to coat.
- Spray a baking sheet with nonstick coconut oil spray and evenly distribute the coconut flakes onto the tray. Pour over any of the remaining flavoring mixture. Bake for 25-30 minutes, tossing every 10 minutes. Once the coconut bacon is caramelized, remove it from the oven and let cool completely, to get crispy, before serving. Store the extra cup of coconut bacon in a lidded container for up to 1 week.
Make the dressing:
- Add all the dressing ingredients into a high speed blender. Add in 1/4 cup of water and blend until super smooth, adding more water if needed. Set aside.
Assemble the salad:
- In a bowl, combine all the salad ingredients, except the coconut bacon. Pour over the dressing and toss to coat. Just before serving, sprinkle the coconut bacon on top of the salad to prevent it from getting soggy.