Step 1

Chop the broccoli florets into ½-inch pieces and any finely dice the remaining stems, peeling any woody or course parts from the stem as needed. Add the chopped broccoli, onion, cranberries, and vegan cheese (if using) to a serving bowl. Set aside.

Step 2

To make the dressing, whisk together the non-dairy yogurt, olive oil, lemon juice, mustard (if using), maple syrup, and sea salt in a small bowl. Pour the dressing over the salad, sprinkle with paprika powder as desired and stir until all of the broccoli is lightly coated in dressing. (I highly recommend letting the salad marinate for at least 20 minutes, or overnight in the refrigerator).

Step 3

Toast the seeds & nuts (optional): Toast the seeds and nuts in a skillet over medium heat, stirring frequently, until the seeds are turning golden, about 3 minutes (be careful as they burn quickly!). Then transfer the toasted seeds into a large serving bowl and set aside. (Alternatively, bake the seeds 10 minutes at 392°F/200°C or until golden brown).

Step 4

Divide the salad into bowls and sprinkle the toasted nuts and seeds on top.

Step 5

Enjoy!