Broccoli Cashew Salad

Psst — I’m about to share a little kitchen secret I learned from a sous-chef who bribed me with cashews. This Broccoli Cashew Salad feels like a pro trick: crunchy, tangy, and somehow elegant enough for a dinner party yet silly-simple for a weeknight. I keep a jar of the dressing in my fridge like it’s liquid gold — it wakes up bland lunches and calms busy potlucks. If you like that bright-green snap of raw broccoli, the buttery pop of toasted cashews, and a dressing that balances sweet, tangy, and savory, you’ll love this. I’ll also show quick hacks for toasting nuts without a stove tantrum and how to rescue a runny dressing. Secrets included, no apron required.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 10 minutes (toasting)
• Total Time: 25 minutes

Why This Recipe is Awesome

This salad offers a fantastic contrast: crisp, verdant broccoli florets meet buttery, toasted cashews, with pops of sweet dried fruit and a creamy-tangy dressing that clings to every piece. It delivers crunch, creaminess, and bright acidity in every bite. It’s so easy, even your oven can’t mess it up — and the texture holds up well for potlucks. Bonus: it smells nutty and toasty while you cook, and the kitchen looks cheerful with that vivid green and ruby-red cranberry color combo.

Ingredients

For the Main Dish:

• 4 cups small broccoli florets (about 1 large head)
• 1 cup raw cashews
• 1/2 cup dried cranberries or raisins
• 1/4 cup red onion, finely diced
• 1/4 cup shredded carrot (optional, for color)
• 2 tbsp chopped fresh parsley (or cilantro)
• Salt and black pepper to taste

For the Sauce / Garnish:

• 1/2 cup mayonnaise (use vegan mayo to make dairy-free)
• 1/4 cup plain Greek yogurt or extra mayo for creamier dressing
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp toasted sesame oil or olive oil
• Juice of 1/2 lemon
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika (optional)

How I Make It

Step 1:

I chop the broccoli into small, bite-sized florets so every forkful gets green crunch. I dice the red onion very finely so it nudges the salad with sharpness without stealing the show. Toss the broccoli, onion, and shredded carrot into a large bowl. If you prefer a milder onion bite, soak the diced onion in cold water for 5 minutes and drain — it softens the sting but keeps the texture.

Step 2:

I toast the cashews to coax out that warm, nutty aroma. Heat a dry skillet over medium heat and add the cashews. Shake the pan every 30 seconds and watch for a few golden spots and a toasty smell — this takes about 5–8 minutes. Alternatively, spread the nuts on a baking sheet and roast at 350°F for 8–10 minutes. Tip: don’t wander off — nuts burn fast. When they smell nutty and look golden, transfer them to a plate to stop cooking.

Step 3:

Whisk the dressing: in a small bowl combine mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon, lemon juice, and seasonings. Taste and adjust: add a pinch more salt or a squeeze more lemon until it sings. If the dressing feels too thick, thin it with 1–2 tbsp water or a splash of milk.

Step 4:

Pour about two-thirds of the dressing over the broccoli mix and toss vigorously so each floret wears a glossy coat. Add the toasted cashews and dried cranberries and fold gently to combine. I leave a handful of cashews aside for garnish — they look pretty and add a final crunch. If you plan to serve later, keep the extra dressing and toss just before serving so the broccoli stays crisp.

Step 5:

Finish with chopped parsley, a grind of black pepper, and the reserved cashews on top. Serve chilled or at room temperature. The salad tastes best after a short rest of 15–30 minutes so flavors marry, but it still snaps when you bite.

Pro Tips

• Toast nuts in a dry skillet and watch them closely — they go from golden to burnt in seconds.
• If the dressing becomes too thin, whisk in a bit more mayo or a pinch of instant potato flakes for body (weird, but it works in a pinch).
• Make it ahead: mix everything except cashews and cranberries up to 24 hours in advance; add nuts and fruit just before serving for peak texture.
• To make nut-free: swap cashews for roasted chickpeas for similar crunch and a protein boost.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap cashews for almonds, pecans, or pumpkin seeds — flavor shifts to earthy or buttery depending on the nut.
• Use tofu cubes or roasted chickpeas to add protein instead of nuts (great for nut-free households).
• Replace Greek yogurt with extra mayo or silken tofu for dairy-free creaminess.
• For a tangier kick, use white wine vinegar instead of apple cider vinegar; expect a brighter, slightly sharper profile.

Variations & Tips

• Spicy: add 1 tsp sriracha to the dressing or toss in sliced jalapeño for heat.
• Kid-friendly: swap diced red onion for green onion or omit onion entirely and add extra cranberries.
• Grilled: char small broccoli florets quickly on a hot grill for a smoky version.
• Asian twist: swap sesame oil for the toasted sesame and add 1 tbsp soy sauce and a sprinkle of toasted sesame seeds.
• Creative twist: roast thin apple slices and fold them in for a sweet, crisp surprise.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the broccoli and dressing up to 24 hours ahead. Keep the nuts and dried fruit separate and toss them in right before serving to preserve crunch.

Can I double the recipe?

Sure thing. Use a larger bowl and mix in batches if needed so everything gets evenly coated. If doubling, taste the dressing before adding; you may need slightly less vinegar per batch.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bright, slightly glossy broccoli (not soggy), golden-toasted cashews, and a dressing that clings without pooling. The salad tastes best when broccoli still bites back — tender-crisp, not mushy.

What if I don’t have ingredient X?

No panic: swap dried cranberries with raisins or chopped dates; replace Dijon with yellow mustard plus a pinch of sugar; or use lemon juice if you run out of apple cider vinegar.

How I Like to Serve It

I love this salad at backyard barbecues, alongside grilled chicken, or as a star at a potluck. It pairs well with a chilled white wine or a sparkling lemonade. On hectic weeknights, I pile it onto a grain bowl with quinoa and a drizzle of extra dressing for a filling lunch. In colder months, serve it at room temperature so the dressing warms slightly and releases aromas.

Notes

• Store leftovers in an airtight container for up to 3 days. Add reserved nuts right before eating to keep them crunchy.
• If adding cooked meat, follow safe temps — cook chicken to 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!