Broccoli Autumn Salad

Broccoli Autumn Salad

Serves: 4


  • ½ cup vegan plain cream cheese (such as KiteHill)
  • ¼ cup unsweetened almond milk
  • 2 Tablespoons olive oil
  • 2 Tablespoons honey (or maple syrup)
  • 1 Tablespoon lemon juice
  • 1 ½ teaspoon poppy seeds
  • ½ teaspoon black pepper


  • 4 cups broccoli florets chopped into bite sized pieces
  • 1 cup dried cranberries
  • ½ cup sliced almonds
  • ½ cup blueberries
  • ¼ cup pomegranate seeds (optional)


  1. Whisk together all dressing ingredients and set aside.
  2. In a large bowl, place all salad ingredients then pour in dressing and toss.
  3. Serve immediately or store in refrigerator for up to 3 days.
  4. Note: If dressing is too thick, add an additional tablespoon or two of almond milk.


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