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Vegan Broccoli Lentil Cheddar Salad

This is one of my favorite salads. It’s a beautiful combination of smoky, cheesy, and sweet.

🍽 Serves 4-5

🕘 15-20 minutes


  • 1 can of lentils

  • 2 cups of broccoli (stem and florets - chopped)

  • ½ cup of cranberries (chopped)

  • 1 red capsicum (chopped)

  • ½ cup of roasted sunflower seeds

  • 1 onion

  • 1 tsp olive oil

  • ½ tsp smoked paprika


  • ⅓ cup of extra-virgin olive oil

  • ½ cup of grated vegan cheddar cheese (I used @zenzoitsallgood)

  • 1 clove of garlic (diced or crushed)

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup

  • 1 tsp apple cider vinegar

  • ½ tsp salt


  1. Prepare all the ingredients. Chop broccoli, cranberries, and capsicum into approx. 0.5cm cubes. Dice the onion.

  2. Dry roast sunflower seeds: Heat a large frying pan to medium. Place sunflower seeds and roast on medium heat for 5 min. Toss frequently to make sure the seeds roast evenly and don’t burn 😉 Place roasted seeds in a bowl and let them cool down.

  3. Use the same frying pan, pour olive oil. Add onion and sauté for 3 min. Add the smoked paprika. Mix well and sauté for another 2-3 min.

  4. In a large bowl, place broccoli, lentils, cranberries, capsicum, fried onion, roasted sunflower seeds.

  5. In a small bowl, combine olive oil, vegan cheddar cheese, garlic, mustard, maple syrup, apple cider vinegar, and salt. Mix until well combined. I like to press the cheese with a spoon to combine better.

  6. Pour the dressing over the salad and mix well.

  7. Serve chilled.

  8. Enjoy! 💚


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