• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Side Dishes

    Broccoli Raisin Salad

    Published: Apr 24, 2019 · Modified: Jun 26, 2020 · 5 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This vegan broccoli raisin salad is tossed with roasted onion, almonds, and a mustard vinaigrette for an easy and healthy make-ahead side dish!

    This vegan broccoli raisin salad is tossed with roasted onion almonds, and a mustard vinaigrette for an easy and healthy make-ahead side dish!

    Growing up, we had a friend whose broccoli salad was a party favorite.

    It was loaded with mayonnaise, bacon, cheese– and everyone LOVED it.

    Recently, I was thinking back on that broccoli salad, and wondering if I could make a version where you could actually taste the broccoli.

    A healthier, lighter salad that would give a nod to the classic Southern dish, and then take a sharp detour.

    This vegan broccoli raisin salad is inspired by both the Southern-style broccoli salad that Connie used to make, and also by my shaved brussels sprouts salad.

    This easy broccoli salad is tossed with an easy mustard vinaigrette, and filled with raisins, red onion, and nuts.

    broccoli crowns
    Broccoli Crowns

    Should I Buy Broccoli Heads or Crowns?

    Broccoli heads will have more stem attached. The stems are edible, and you could finely dice them and use them in the salad if you want to.

    Broccoli crowns will have most of the stems removed.

    Buy whichever looks best at the supermarket– it doesn’t really matter!The broccoli in the photos uses broccoli crowns.

    Add Broccoli + Onion to a Baking Sheet

    Do I Have to Roast the Broccoli for a Broccoli Raisin Salad?

    Traditionally, Southern-style broccoli salad uses raw broccoli.

    I chose to roast the broccoli in this recipe for just a few minutes– for three reasons.

    First– you’ll be using red onion in the salad, and roasting red onion for just a few minutes mellows out the sharp raw onion flavor.

    Second– the broccoli itself gets an extra flavor boost when you roast it.

    And third– but possibly most importantly– the broccoli florets don’t get stuck in my teeth as badly when the broccoli is cooked.

    And that seems like the best reason of all!

    But yes– if you prefer– you can use raw broccoli or blanch it briefly.

    Roast Until Tender

    Can I Make this broccoli raisin salad ahead of time?

    Yes!

    This salad can be served warm right after you make it, or serve chilled up to a day later.

    To make it ahead of time, simply roast the veggies and add all the salad ingredients, but leave off the vinaigrette.

    When it’s time to serve, toss the salad with the dressing.

    You Used Almonds. Can I Use a Different Kind of Nut?

    Definitely.

    This broccoli raisin salad is also delicious with sesame seeds, pepita seeds, pecans, or walnuts.

    Serve this easy and light salad as a quick side dish with your next meal, or bring it as an easy covered dish for a party or BBQ!

    broccoli raisin salad in a serving dish

    Want more broccoli ideas? Try this Vegan Broccoli Soup with Spinach from Girl Heart Food

    This vegan broccoli raisin salad is tossed with roasted onion almonds, and a mustard vinaigrette for an easy and healthy make-ahead side dish!
    Print Recipe Save Recipe Saved!
    5 from 6 votes

    Broccoli Raisin Salad

    This vegan broccoli raisin salad is tossed with roasted onion almonds, and a mustard vinaigrette for an easy and healthy make-ahead side dish!
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Salad, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 people
    Calories: 294kcal
    Freezer Friendly?

    No

    Will It Keep?

    No, But Can Be Prepared 1 Day Ahead (Dressing Separate)

    Prevent your screen from going dark

    Ingredients

    Broccoli Raisin Salad:

    • 2 broccoli crowns
    • ¼ red onion, diced
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 teaspoon red chili flakes
    • ⅛ cup raisins
    • ⅛ cup almond slivers

    Mustard Vinaigrette:

    • ¼ cup olive oil
    • ⅛ cup apple cider vinegar
    • 2 teaspoons Dijon mustard

    Instructions

    • Preheat oven to 400°F.
    • Break broccoli into florets. Cut stalk into thin strips, or discard stalk.  Roughly dice the florets.
    • Lay broccoli and diced onion on a single layer on a baking sheet.  Drizzle with olive oil, and then sprinkle with salt and red pepper flakes.
    • Roast 9-10 minutes, or until the broccoli is tender.
    • While the broccoli roasts, whisk together all vinaigrette ingredients.
    • Add roasted broccoli and onion to a bowl, along with the raisins and almonds.  Toss with the vinaigrette, and serve.
    • Make Ahead:  Assemble the salad without the dressing up to 1 day ahead, and store in the refrigerator.  Toss with the dressing right before serving.  Serve cold.

    Nutrition

    Calories: 294kcal (15%) | Carbohydrates: 26g (9%) | Protein: 10g (20%) | Fat: 20g (31%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 721mg (31%) | Potassium: 1051mg (30%) | Fiber: 9g (38%) | Sugar: 6g (7%) | Vitamin A: 2044IU (41%) | Vitamin C: 272mg (330%) | Calcium: 159mg (16%) | Iron: 3mg (17%)
    Tried this recipe?Leave a comment and rating below!
    « Meyer Lemon Pie
    Roasted Baby Potatoes »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    1. Jenni LeBaron

      April 27, 2019 at 12:56 pm

      5 stars
      Yum! I love a good broccoli salad, especially one chock full of delicious things like raisins and almonds. Roasting the veggies first must give this the most spectacular flavors that you just don’t get with raw veggies. The mustard vinaigrette is also perfect on this.

      Reply
    2. Debra

      April 28, 2019 at 2:43 pm

      5 stars
      This is perfect for meal prep! We try to have two or three veggies at every meal and having one already made ahead like this is ideal. I can see taking it for lunch as well. Awesome and healthy choice.

      Reply
    3. Julie Menghini

      April 29, 2019 at 8:25 am

      5 stars
      I love everything there is about this delicious salad. It’s just beautiful and I appreciated the information regarding broccoli crowns vs heads. I don’t think I ever even noticed the difference! I love that you roasted the broccoli too! This salad is just perfect for pot lucks or a light summer dinner!

      Reply
    4. Dana

      April 29, 2019 at 4:01 pm

      5 stars
      Girrrrl. This is SO much healthier than the broccoli salad I grew up on with all the mayo, cheese, bacon bits, etc. Haha. Sure that one was good, but you couldn’t help but hate yourself after eating it. I’m really loving this guilt-free variation. And you KNOW how I feel about roasted broccoli. (FAVE!) This will be a regular side this summer 🙂 Awesome recipe, Sarah!

      Reply
    5. Daniela

      April 30, 2019 at 11:49 am

      5 stars
      I love how easy and healthy this broccoli salad is. It would be perfect for a potluck or a picnic too! I would probably use sultanas or cranberries instead of raisins because they are not my favorite, but that’s just personal preference. Great recipe!

      Reply

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • A Canned Sardine Recipe: Mini Fish Cakes
    • Pan-Seared Rockfish
    • Pan-Seared Red Snapper
    • Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.