Combine broccoli florets, dried cranberries, bacon, blueberries and slivered almonds in a large bowl.
In a separate, small bowl, whisk together the vegan mayonnaise, dijon mustard, maple syrup, apple cider vinegar and salt and pepper until smooth and well-combined.
Pour dressing over broccoli combination and toss or stir well.
Amish Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving.
Notes
Cut the broccoli small. Since the broccoli stays raw for this dish, you want to make sure the pieces are small enough to become fully coated and soften in the dressing. Keeping the broccoli small also ensures that you can get a full bite!
Let it sit for a bit- This salad is great right after it is made, however it is even better when you let it sit in the fridge for a bit. The dressing will soften the broccoli and give the perfect texture between soft and crunchy.
Add the nuts right before serving. Save the nuts until right before you serve the broccoli salad. Since they are slivered almonds, they will soften as the salad sits. To maintain the crunch, add some right before you serve.