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This broccoli salad without bacon is infused with flavor from dried cranberries and raspberry vinegar. The addition of mayonnaise, sugar, pumpkin and flax seeds, pecans, and red onion makes this side salad memorable!
Ingredients
- 6 cups chopped fresh broccoli
- ¾ cup dried cranberries
- ½ cup pumpkin seeds
- ¼ cup chopped red onion
- 2 tablespoons flax seeds
- ½ cup mayonnaise
- 2 tablespoons raspberry vinegar
- 2 tablespoons white sugar
- ½ cup chopped pecans
Directions
Step 1
Toss broccoli, cranberries, pumpkin seeds, red onion, and flax seeds together in a large bowl.
Step 2
Whisk together mayonnaise, vinegar, and sugar in a small bowl. Pour over salad and toss until ingredients are evenly coated. Cover and refrigerate for at least 30 minutes.
Step 3
Sprinkle pecans over salad before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 190 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Cholesterol4mg | 1% |
| Sodium70mg | 3% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber3g | 10% |
| Protein4g | |
| Vitamin C42mg | 208% |
| Calcium35mg | 3% |
| Iron2mg | 8% |
| Potassium238mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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It was okay. If you intend on saving the leftovers do not use flax seeds because they make the dressing turn phlemmy after a while.
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This is really good if you just steam the broccoli very, very briefly (not till it’s soft). My family loved it last Thanksgiving and asked me to make it again.
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This was ok. I’m not a big broccoli fan myself, so I put extra cranberries. Also, instead of Mayo, I put Miracle Wip, to add to the taste of Vinegar. Overall, a good, healthy salad.
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Love, love, love this idea!!! I could not find Raspberry Vinegar. I decided on “Smucker’s Simply FRUIT Seedless Blackberry”, no flax seed and dried cherries. I did not use the sugar or vinegar. I did use the mayonaise. WOW!!!! My family went on and on about this dish and I fell in love as well.
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The flax seeds put me off, to me they are for cereal and baking! I added sunflower and sesame seeds, and also slivered almonds…lots of crunch. Also have used olive oil instead of mayo which is tasty as well.
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My usual Broccoli Salad uses bacon so this was a departure for us. I skipped the flax seeds as they tend to get gummy if not eaten immediately and I made this to have for lunches during the week so that was an issue for us. BUT…we did really like this salad which is kind of tart with the raspberry vinegar. We loved the addition of the pepitas (pumpkin seeds). A nice change from the ordinary and a little more healthy than the bacon-y version.
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I have spent the majority of my life as a vegetarian and don’t usually see any meat dishes that I crave, except for Brocolli Salad. I LOVE brocolli and was very happy to find this vegetarian version of it. This recipe works great as listed, but since I have made it several times, I have tried changing it up. One thing I do is roast the pecans before adding them to the salad and it really improves an already fantastic dish. Also, I have been reading a lot about the benefits of chia seeds, so I add them in this dish as well and you really can’t taste them, but I like knowing it ups the nutritional value of the salad. Most recently, I used Balsalmic vinegar rather than raspberry and there was a subtle difference. The Balsalmic felt a little more grown up, but I tend to feel that way about Balsalmic vs. other vinegars, so I could just be biased.
Great salad even without any additional modifications, though. Thanks so much for posting! -
Mmm! Lazier and healthier adaptations. I didn’t bother steaming broccoli. For the dressing I swapped yogurt for mayo and agave syrup for sugar. Topped with a bit of feta and enjoyed two helpings!
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I HAVE MADE THIS RECIPE SEVERAL TIMES AND HUBBIE AND I LOVE IT! I HAD BALSAMIC VINEGAR AND USED THAT. TOASTED SUNFLOWER SEEDS AND PUMPKIN SEEDS FOR THE NUT ADDITION. I DOUBLED THE DRESSING IT ADDED MORE FLAVOR AND LESS DRYNESS. OTHERWISE THE RECIPE WAS AS WRITTEN. I THINK READING THE REVIEWS FIRST BEFORE MAKING THE RECIPE ON ALL SITES HELPS TO GET THE TRUE TASTE AND FEELING OF THE RECIPE GIVEN!
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The only changes I made were leaving out the flax seeds, and pecans but it was still great! Even the kid who avoids broccoli salad loved it!
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Great dish
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I didn’t have raspberry vinegar so I just added a bit of raspberry jam to regular vinegar. Used chia seeds because I had them. Everyone loved it, I will be making this again and again.!
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This is delicious. Tired of bland vegetables at dinner, I went in search of something different when I stumbled upon this recipe. I used raspberry vinaigrette dressing with a little apple cider vinegar as I didn’t have raspberry vinegar, and it worked great. My twelve-year old son really liked it–he had seconds. I’m guessing a large head of fresh broccoli crowns is about the right amount. I didn’t measure, but it seemed to be the right ratio to dressing. I will definitely make this again soon.
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I did half mayonnaise and half plain goat yogurt. I used honey in place of the sugar. I use 1 tablespoon raspberry vinegar, 1 tablespoon raspberry vinaigrette dressing. It was all gone, but one small bowl, I wish I had more for leftovers.
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I wanted to try a bacon-less version of broccoli salad and this hit the spot! I didn’t have raspberry vinegar so I used apple cider vinegar. Didn’t have cranberries, so I used currants. Added some sunflower seeds as well. I love bacon as much as anyone, but it’s nice to have a go-to bacon-less version on hand to serve your vegetarian or pork-free friends.
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