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Broccoli apple salad with cranberries, pecans and brussels sprouts in a salad bowl with a spoon.

Broccoli Apple Salad with Cranberries

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  • Author: Deryn Macey
  • Prep Time: 30 mins
  • Total Time: 30 minutes
  • Yield: 8
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan


Tangy, crunchy and slightly sweet broccoli apple salad with cranberries, brussels sprouts and pecans that makes a delicious side dish for summer, parties and holidays.


For the Salad

  • 6 cups broccoli florets
  • 1 cup peeled and chopped butternut squash, optional
  • 1 cup shaved Brussels sprouts
  • 1 green apple, cored and diced
  • ½ cup dried cranberries
  • ½ cup pecan halves

For the Dressing

  • 1 cup vegan mayonnaise (or see post for oil-free tofu mayo)
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper


  1. Cook Squash: If you’re adding squash, peel, remove the seeds and chop into cubes. Roast or steam the squash until fork-tender (see notes) then set aside to cool.
  2. Make Dressing: Combine all of the dressing ingredients in a small bowl and whisk until smooth. 
  3. Prepare Salad: In a large mixing bowl, toss together the broccoli, cooked butternut squash, brussels sprouts, apple, cranberries, and pecans. 
  4. Combine: Pour the dressing over the salad and mix well until all of the ingredients are coated in the dressing.
  5. Chill: Refrigerate for at least 30 minutes or until ready to serve.


Roasting Squash: Preheat oven to 400 F. Spread cubes on a baking tray and add 1 tsp oil, salt and pepper and mix. Roast for 20-25 minutes until fork tender. 

Steaming Squash: Bring 1-inch water to a boil in a saucepan with a steaming basket. Add squash, cover and steam for 12-15 minutes until tender.

Store: Store leftovers in a sealed container in the fridge for up to 3 days.


  • Serving Size: 1/8th of recipe
  • Calories: 225
  • Sodium: 348 mg
  • Fat: 14 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 3 g