Broccoli Salad with Maple Walnut Vinaigrette Fits any Occasion or Diet


Broccoli is one of my top five favorite foods – seriously. It’s also a great source of dairy-free calcium, vitamin K, vitamin C, and numerous other vitamins and minerals. So I love finding new ways to enjoy it. This broccoli salad with maple walnut vinaigrette was shared with us many years ago by Shady Maple Farms, producers of goodies like dairy-free maple butter and organic cookie waffles. But for this recipe, they used pure maple syrup.

Broccoli Salad with Maple Walnut Vinaigrette Recipe - naturally dairy-free, gluten-free, vegan and easy

Broccoli Salad with Maple Walnut Vinaigrette Fits any Occasion or Diet

It’s been over a decade since this recipe was first posted on our site. I decided to give it a big update today, so that no one misses it! It’s a versatile staple that you can enjoy warm or cold, for lunch or potlucks. Plus, it’s simple to make, delicious, and refined sugar-free!

As an added bonus, this recipe is suitable for almost every special diet need, including plant-based, vegan, and paleo. But if you have nut-free eaters, swap a different oil for the walnut oil and sprinkle with toasted sesame seeds instead of walnuts.

Broccoli Salad with Maple Walnut Vinaigrette Recipe - naturally dairy-free, gluten-free, vegan and easy

Special Diet Notes: Broccoli Salad with Maple Walnut Vinaigrette

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, paleo-friendly, and vegetarian.

Broccoli in Maple Walnut Vinaigrette
Prep time
Cook time
Total time
The sweet and savory vinaigrette pairs wonderfully with earthy broccoli. It also suits most dietary needs, including vegan, paleo, and gluten-free.
Recipe type: Salad
Cuisine: American
Serves: 4 servings
  • 1 large bunch broccoli, cut into florets
  • 2 tablespoon red wine vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons walnut oil
  • ¼ cup chopped walnuts
  1. Steam the broccoli, or boil it in lightly salted water, until crisp-tender. This takes about 5 to 7 minutes with steaming, 3 to 5 minutes with boiling.
  2. Meanwhile, whisk together the vinegar, maple syrup, and mustard in a small bowl. Gradually whisk in the walnut oil.
  3. Place the cooked broccoli in a shallow serving dish. Pour the vinaigrette over the broccoli and sprinkle with walnuts. Serve immediately for a warm dish. It can be refrigerated and served cold, if preferred.
Veggie Options: This dish works equally well with Brussels sprouts or cauliflower substituted for the broccoli.

Bacon Option: Crumble 2 slices of bacon or vegan bacon and sprinkle on with the walnuts.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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