Vegan Broccoli & Grape Salad

Vegan Broccoli & Grape Salad



  • ½ cup slivered or flaked almonds
  • 2 large heads broccoli
  • 2 heaped cups red grapes


  • ¾ cup vegan mayonnaise
  • 1¾ tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar, or apple cider vinegar
  • ¼ of a small clove garlic, finely grated/minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon maple syrup, optional
  • ¼ to ½ teaspoon fine salt, add to taste
  • ¼ to ½ teaspoon freshly ground black pepper, add to taste


  1. Warm a small pan over a medium heat and add the slivered almonds. Keep them moving around the pan for 2 to 3 minutes until they smell really nutty and turn golden. Remove from the heat and allow to cool.
  2. Cut the broccoli into bite sized florets. Cut the stalks into thin matchsticks too if you don’t want to waste them. Wash thoroughly and shake dry or use a salad spinner. Put in a large salad bowl.
  3. Wash the grapes, dry them well and cut them all in half.
  4. In a small bowl mix up the dressing ingredients, adding the salt and pepper and maple syrup to taste. It’s important to over-season it a little bit because by the time it’s mixed through the broccoli it will be just right.
  5. Stir the dressing through the broccoli making sure to coat it all well, then add the grapes and stir them through gently.
  6. Leave to sit for at least 30 minutes if you can for the broccoli to tenderize a little and the flavours to meld together.
  7. Sprinkle over the toasted almonds just before serving.

(Recipe sourced & adapted from