Vegan Broccoli Lentil Cheddar Salad

Vegan Broccoli Lentil Cheddar Salad

This salad is a delicious blend of smoky, cheesy, and sweet flavors that come together beautifully. Creamy lentils, tender broccoli, and crunchy roasted sunflower seeds create a satisfying texture, while the tangy vegan cheddar and smoked paprika add depth. It’s easy to make, refreshing, and perfect served chilled - ideal for a quick lunch or a vibrant side dish!

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🍽 Serves 4-5 🕘 15-20 minutes Difficulty: Beginner

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Ingredients:

• 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

Dressing:

• ⅓ cup of extra-virgin olive oil

• ½ cup of grated vegan cheddar cheese

• 1 clove of garlic (diced or crushed)

• 1 tsp Dijon mustard

• 1 tsp maple syrup

• 1 tsp apple cider vinegar

• ½ tsp salt

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Instructions:

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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Watch a short tutorial on Instagram

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