A creamy vegetarian broccoli salad made with almonds, seeds, cranberries, and tangy maple dressing. Perfect keto-friendly side dish.

1 1/2 lbs broccoli florets

1/2 red onion, sliced

1/2 cup dried cranberries

1/4 cup almonds, chopped

1/4 cup sunflower or pumpkin seeds

1/2 cup vegan mayo

2 tbsp apple cider vinegar

1 tbsp maple syrup

1/2 cup sun-dried tomatoes in oil

1 tsp salt

1/8 tsp black pepper

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1. Chop broccoli into bite-sized florets.

2. Slice onion and chop almonds and sun-dried tomatoes.

3. Combine broccoli, onion, cranberries, almonds, and seeds in a bowl.

4. Whisk vegan mayo, vinegar, maple syrup, salt, and pepper.

5. Mix dressing into salad thoroughly.

6. Refrigerate 30 minutes before serving.

For deeper flavor, toast nuts lightly.

Store refrigerated up to 4 days.