Broccoli Apple Pear Cashew Salad
A crisp, crunchy salad combining raw broccoli, sweet apple and pear, toasted cashews and a tangy honey-lemon dressing — bright, easy, and perfect as a side or light main.
Ingredients
Main Ingredients
- 3 cups broccoli florets finely chopped
- 1 medium apple cored and diced (preferably a crisp variety like Gala or Fuji)
- 1 medium pear cored and diced
- 0.75 cups raw cashews toasted and roughly chopped
- 0.25 cups red onion thinly sliced
- 0.5 cups dried cranberries
Dressing
- 2 tbsp fresh lemon juice about 1 lemon
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup for vegan
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Toast the cashews in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4 to 5 minutes. Transfer to a plate to cool.
- In a large bowl, combine the finely chopped broccoli florets, diced apple, diced pear, thinly sliced red onion and dried cranberries.
- Whisk together lemon juice, olive oil, honey and Dijon mustard in a small bowl until emulsified. Season with salt and pepper to taste.
- Pour the dressing over the broccoli mixture and toss thoroughly to coat all ingredients.
- Fold in the toasted cashews, reserving a small handful for garnish.
- Let the salad sit in the refrigerator for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning if needed before serving.
- Serve chilled or at room temperature, garnished with the reserved cashews.
Notes
This salad keeps well in the refrigerator for up to 2 days; the dressing softens the broccoli slightly over time. For extra crunch, add seeds like pumpkin or sunflower just before serving.
Tried this recipe?Let us know how it was!