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

Ingredients

Broccoli Raisin Salad:

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

Mustard Vinaigrette:

  • ¼ cup olive oil
  • 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 | Carbohydrates: 26g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 721mg | Potassium: 1051mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2044IU | Vitamin C: 272mg | Calcium: 159mg | Iron: 3mg