Description
This Broccoli Cashew Salad is a vibrant and crunchy mix featuring fresh broccoli florets, crunchy cashews, sweet apples and pears, tangy dried cranberries, and a zesty dressing made with olive oil, apple cider vinegar, and honey. Perfect as a refreshing side dish or light meal that can be served chilled or at room temperature.
Ingredients
Scale
Salad
- 2 cups broccoli florets
- 1 cup cashews
- 1 apple, diced
- 1 pear, diced
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the broccoli florets, cashews, diced apple, diced pear, dried cranberries, and thinly sliced red onion. Toss gently to mix all the salad components evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined and emulsified.
- Dress the Salad: Pour the prepared dressing over the salad mixture. Toss everything thoroughly to ensure all ingredients are well coated with the dressing.
- Marinate: Let the salad sit for at least 10 minutes to allow the flavors to meld and the dressing to slightly soften the broccoli and fruits.
- Serve: Serve the salad chilled or at room temperature, according to your preference, as a refreshing side or light main dish.
Notes
- For extra crunch, lightly toast the cashews before adding them to the salad.
- You can substitute dried cranberries with raisins or chopped dried apricots for variety.
- This salad can be made ahead and refrigerated; just add the dressing right before serving to keep the broccoli crisp.
- Adjust the sweetness by increasing or decreasing honey based on your taste.
- For a vegan version, substitute honey with maple syrup or agave nectar.
