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Whole30 Broccoli Salad

This Whole30 Broccoli Salad is a healthier version of everyone’s favorite broccoli salad. A perfect combination of crunch and tangy creaminess. Made with dried cranberries, raisins, almonds, pumpkin seeds, red onions and a delicious homemade dressing, and it’s ready in less than 15 minutes! Perfect for meal prep. Gluten free, grain free, dairy free, sugar free and vegan.
Prep Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: broccoli, paleo, vegan, Whole30
Servings: 4
Author: Lora

Equipment

  • Food processor with the s-blade attachment, or mini-prep food processor

Ingredients

  • SALAD
  • 2 heads of broccoli florets cut into small chunks
  • 2 cups of cabbage I used a chopped salad kit that has cabbage but you could use red cabbage
  • 1/2 cup roasted sliced almonds
  • 1/2 cup pumpkin seeds unsalted
  • 1/2 cup red onions chopped
  • 1/2 cup raisins
  • 1/2 cup cranberries
  • salt and pepper to taste
  • DRESSING
  • 1/3 cup orange juice sugar-free (freshly squeezed is ideal)
  • 1/4 cup almond butter no salt and no sugar
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon vinegar red or white wine or rice vinegar is fine
  • 2 Tablespoons coconut aminos
  • 1 shallot finely chopped
  • 1/2 teaspoon salt

Instructions

  • DRESSING
  • Add all the dressing ingredients into the
  • Add ingredients to a high-speed blender or food processor (or mini-prep food processor) and blend for 20-30 seconds, or until smooth. If dressing is too thick, you can thin it out with a little more orange juice or a few drops of olive oil. Check the flavor and adjust with more vinegar, if needed. Set aside.
  • Alternatively, you can whisk together ingredients in a bowl or shake until incorporated in a mason jar.
  • SALAD
  • In a pot of boiling water, blanch the broccoli florets for about one minute. You want them to turn bright green, so should not take longer than a minute. The broccoli will still be crisp and crunchy without the raw edge.
  • In a medium bowl, place the broccoli, cabbage, almonds, sunflower seeds, red onions, raisins and cranberries.
  • Drizzle on dressing. Add amount you want to coat all the broccoli salad. Toss to combine. Check flavoring and add salt and pepper, to taste.
  • Serve at room temperature. Or you could store in the refrigerator until ready and serve cold.
  • If you add the dressing to the salad, it will store in the refrigerator for 1-2 days. If you don’t add dressing, the salad should stay fresh for a few days in an airtight storage container.