Description
This broccoli cashew salad combines crunchy broccoli, apples, pears, and cranberries with a creamy honey-lemon dressing, making it a refreshing side dish for any occasion.
Ingredients
- 5 cups broccoli florets, chopped into small pieces
- 1 medium apple, cored and diced
- 1 firm pear, cored and diced
- 1/4 cup red onion, finely chopped
- 1 cup roasted cashews
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice
- 1/4 cup honey (warmed slightly to mix easily)
- 1/4 teaspoon salt
Instructions
- Chop broccoli into small, bite-sized florets. Dice the apple and pear. Finely chop red onion.
- Preheat oven to 350°F. Spread cashews on a baking sheet and roast for 10–12 minutes, stirring once, until golden. Cool completely.
- In a small bowl, whisk together mayonnaise, yogurt, lemon juice, honey, and salt until smooth and creamy.
- In a large mixing bowl, combine broccoli, apple, pear, red onion, cranberries, and cashews. Pour dressing over the top.
- Gently toss until everything is well coated. Refrigerate for 30 minutes before serving to let the flavors meld.
- Serve chilled as a side dish or light lunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use firm pears and crisp apples to prevent the salad from becoming soft.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Tossing
- Cuisine: American