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creamy vegan broccoli quinoa salad with sliced almonds

Creamy Vegan Broccoli & Quinoa Salad

This creamy vegan broccoli & quinoa salad is the perfect side dish! It's packed with flavor and nutrition and tastes almost like a Caesar salad. Quick and easy to make, it's sure to get gobbled up!
Course Salad
Cuisine American
Keyword broccoli, broccoli salad, cashew butter, creamy vegan dressing, quinoa salad, vegan dressing
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 340kcal


for the salad:

for the dressing:


  • Preheat oven to 400 degrees F. Toss broccoli in oil and season with salt and pepper. Transfer to a baking sheet and roast until golden brown and softened slightly, about 15 - 20 minutes.
  • While broccoli is roasting, prepare the dressing. Whisk together all the dressing ingredients until smooth. The mixture will be thick, so whisk in water a splash at a time until it's runny enough to pour.
  • When broccoli is done, remove from oven and transfer to mixing bowl. Add quinoa and almonds, and toss to combine.
  • Pour dressing over broccoli-quinoa mixture and stir until evenly coated.
  • Serve immediately (for a warm salad) or chill in fridge for at least two hours.



Calories: 340kcal | Carbohydrates: 38g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 102mg | Potassium: 883mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1765IU | Vitamin C: 172.3mg | Calcium: 119mg | Iron: 4mg