Quick and Easy Broccoli Beet Salad Recipe
A vibrant and nutritious Quick and Easy Broccoli Beet Salad featuring fresh broccoli florets, grated beet, and dried cranberries tossed in a tangy apple cider vinegar dressing with Dijon mustard and maple syrup. Perfect as a healthy side dish or light lunch, packed with vitamins and plant-based goodness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Ingredients
- 6 cups broccoli florets
- 1 large beet
- 1/2 cup dried cranberries (unsweetened)
Dressing Ingredients
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp onion powder
- Freshly ground black pepper (to taste)
Instructions
- Combine broccoli and cranberries: Add the broccoli florets and dried cranberries to a large mixing bowl, ensuring they are well distributed.
- Grate the beet: Using a box grater or the shredding attachment of a food processor, grate the beet until you have fine shreds.
- Add shredded beet: Add the grated beet to the mixing bowl with the broccoli and cranberries.
- Prepare dressing: In a small mixing bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, extra virgin olive oil, salt, onion powder, and freshly ground black pepper until fully combined.
- Toss salad with dressing: Pour the dressing over the broccoli beet mixture and toss thoroughly to ensure all ingredients are evenly coated with the flavorful dressing.
- Let flavors meld: If time allows, let the salad sit for 15 to 30 minutes to allow the flavors to blend and intensify before serving. Enjoy your fresh and nutritious salad!
Notes
- For a nuttier crunch, consider adding toasted walnuts or pecans.
- This salad can be made ahead and refrigerated for up to 2 days, but fresh is best for optimal texture.
- Adjust sweetness and tanginess of the dressing to your taste by altering maple syrup or vinegar quantities.
- To save time, use pre-cut broccoli florets available in many stores.
- This recipe is naturally vegan, gluten-free, and dairy-free.
