Crunchy Vegan Mandarin Orange Broccoli Salad

Looking for a fresh and flavorful twist on classic broccoli salad? This Vegan Mandarin Orange Broccoli Salad combines roasted broccoli with sweet mandarin oranges and a creamy cashew-based dressing for an easy, healthy dish that works as a side or a meal-prep lunch. It’s vegan, naturally colorful, and full of textures from crunchy almonds to soft raisins.

Favorite Vegan Broccoli Salad

This is not an ordinary broccoli salad — it’s a creamy, plant-based version that highlights the natural sweetness of mandarin oranges and the roasted depth of broccoli. The dressing is a silky cashew cream flavored with sesame oil, soy, and a touch of maple for balance. It’s a reliable recipe for potlucks, packed lunches, or weeknight meals.

Mandarin Orange Broccoli Salad Ingredients

The ingredients for this salad are simple, wholesome, and easy to swap based on what you have on hand. The combination of roasted broccoli, sweet citrus, crunchy nuts, and a creamy cashew dressing makes every bite satisfying.

• Broccoli: Roasting the broccoli brings out a nutty, slightly caramelized flavor that complements the creamy dressing.
• Olive oil: Used for roasting, it adds healthy fats and enhances flavor.
• Mandarin oranges: Fresh or canned (drained) mandarins add bright sweetness and a nostalgic touch.
• Raisins: Provide a chewy texture and a natural sugar boost.
• Red onion: Finely diced for sharp flavor. If raw onion is too strong for you, briefly sauté first.
• Slivered almonds: Add crunch and a mild, buttery taste. Any nut or seed can be used in a pinch.
• Sesame seeds: A small amount contributes nutty flavor and a pleasant tiny crunch; hemp hearts work as an alternative.

How to Make the Vegan Cashew Dressing

The dressing is a creamy cashew sauce that’s both rich and light when thinned with water. It’s similar to other vegan cashew dressings used in plant-based pasta salads and vegan cheese sauces, and it brings protein and creaminess without dairy.

Soak the cashews

Soaking cashews properly is the key to an ultra-smooth dressing. Use one of these methods:

1. Overnight soak: Cover cashews with water and soak in the refrigerator overnight.
2. Quick soak: Pour boiling water over cashews and let them sit for 15–20 minutes until softened.

Blend until smooth

After soaking, combine the cashews with sesame oil, soy sauce, maple syrup, lemon juice, olive oil, and a little water in a high-powered blender. Blend until completely smooth and creamy. If the dressing is too thick, add water a tablespoon at a time until you reach the consistency you like.

Recipe: Vegan Mandarin Orange Broccoli Salad

Prep time: 25 minutes • Cook time: 25 minutes • Total: 50 minutes • Serves: 8

Ingredients

• 6 cups chopped broccoli florets
• 2 tablespoons olive oil (for roasting)
• 11 oz can mandarin oranges, drained (or about 1–2 cups fresh segments)
• 1/2 cup raisins
• 1/4 cup finely diced red onion
• 1/3 cup slivered almonds
• 1 tablespoon sesame seeds

For the cashew dressing

• 1/2 cup soaked cashews
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons maple syrup
• 1/4 cup water (add more if needed)
• 1 tablespoon lemon juice
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C) and prepare a baking sheet with a light coating of oil.
2. Spread the broccoli florets on the sheet, drizzle with 2 tablespoons of olive oil, and roast for 20–25 minutes, or until edges are browned but broccoli still has some bite.
3. While the broccoli roasts, combine mandarin oranges, raisins, diced red onion, slivered almonds, and sesame seeds in a large bowl and set aside.
4. Make the dressing: drain the soaked cashews and blend them with sesame oil, soy sauce, maple syrup, lemon juice, olive oil, and 1/4 cup water in a blender until smooth. Add water a tablespoon at a time if the dressing is too thick.
5. Remove the broccoli from the oven and allow it to cool slightly. Add the roasted broccoli to the bowl with the other salad ingredients and toss gently.
6. Pour the cashew dressing over the salad and mix until everything is evenly coated.
7. Chill in the refrigerator for at least 30 minutes before serving for the best texture and flavor. Enjoy cold or at room temperature.

Tips & Notes

• If you prefer a milder onion flavor, lightly sauté the red onion before adding it to the salad.
• Swap slivered almonds for chopped cashews, pecans, or pumpkin seeds for variation.
• For a gluten-free version, use tamari instead of soy sauce.
• The salad holds well in the refrigerator for 3–4 days, making it great for meal prep.

Nutrition (per serving, approximate)

Calories: 228 kcal • Carbohydrates: 22 g • Protein: 5 g • Fat: 14 g • Fiber: 4 g • Sugar: 14 g

Nutrition values are estimates and should be used as a guideline.