Broccoli Cashew Salad with Apples, Pears, and Cranberries Recipe

Introduction

This is the best broccoli salad recipe for a quick, crowd-pleasing side dish. Ready in just 15 minutes, it combines crisp broccoli, crunchy cashews, sweet apples and pears, and tart cranberries, all tossed in a creamy, tangy dressing. It’s perfect for potlucks, picnics, or a healthy lunch. For another easy meal, try the Spinach & Ricotta Stuffed Sweet Potatoes Recipe.

Ingredients

This vibrant Broccoli Cashew Salad with Apples, Pears, Cranberries, and homemade Creamy Dressing is a symphony of textures and flavors, offering a delightful crunch, natural sweetness, and a tangy, creamy finish in every bite.

• 5 cups broccoli florets, chopped into small bites
• 1 apple, cored and diced
• 1 pear (firm, not soft), cored and diced
• ¼ cup red onion, diced
• 1 cup cashews, toasted or roasted
• 1 cup dried cranberries
• ½ cup mayonnaise
• ½ cup sour cream or kefir or Greek yogurt
• 2 tablespoons lemon juice
• ¼ cup honey, softened or warmed up
• ¼ teaspoon salt

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Broccoli Cashew Salad with Apples, Pears, Cranberries, and homemade Creamy Dressing comes together in about 20% less time than similar recipes, as there’s no cooking required.

Step-by-Step Instructions

Step 1 — Prepare the Broccoli

Wash and thoroughly dry one large head of broccoli. Use a sharp knife to cut the florets into small, bite-sized pieces. For the best texture, you can peel the tough outer skin from the stalk and finely chop the tender interior to add to the salad.

Step 2 — Chop the Fruit and Toast the Cashews

Core one crisp apple and one ripe pear, then dice them into uniform pieces. Toss the diced fruit with a small squeeze of lemon juice to prevent browning. In a dry skillet over medium heat, toast ¾ cup of raw cashews for 3-5 minutes, stirring frequently until golden and fragrant, then set aside to cool.

Step 3 — Make the Creamy Dressing

In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and a pinch of salt and black pepper. Taste and adjust the sweetness or tanginess to your preference by adding a bit more honey or vinegar.

Step 4 — Combine the Salad Base

In your largest mixing bowl, combine the chopped broccoli, diced apple and pear, ½ cup dried cranberries, and the cooled toasted cashews. For added color and crunch, you can also mix in ¼ cup of thinly sliced red onion.

Step 5 — Dress and Toss

Pour the homemade creamy dressing over the salad ingredients. Using a large spoon or salad tongs, toss everything together until every piece is evenly and lightly coated with the dressing.

Step 6 — Chill Before Serving

For the best flavor, cover the bowl and refrigerate the Broccoli Cashew Salad for at least 30 minutes. This chilling time allows the flavors to meld and the broccoli to soften slightly, making it more enjoyable to eat.

Step 7 — Final Seasoning and Serve

Just before serving, give the salad a final toss. Taste and season with an extra pinch of salt or a crack of black pepper if needed. Transfer to a serving bowl and enjoy this crunchy, sweet, and creamy salad as a perfect side dish or light meal.

Nutritional Information

Calories	~320 kcal
Protein	~8 g
Carbohydrates	~28 g
Fat	~22 g
Fiber	~6 g
Sodium	~180 mg

Note: Estimates are based on typical ingredients and serving size. This Broccoli Cashew Salad with Apples, Pears, Cranberries, and homemade Creamy Dressing is also a good source of Vitamin C and Vitamin K.

Healthier Alternatives

This versatile Broccoli Cashew Salad with Apples, Pears, Cranberries, and homemade Creamy Dressing is easy to adapt. Here are simple swaps to suit different dietary needs and flavor preferences.

• Protein Alternative — Swap the cashews for sunflower seeds or roasted chickpeas for a nut-free version with a satisfying crunch.
• Lower-Carb Option — Replace the apples and pears with finely chopped celery and radishes for a crisp, fresh bite with fewer carbs.
• Dairy-Free Dressing — Use a plain, unsweetened dairy-free yogurt or silken tofu as the base for the homemade creamy dressing instead of mayonnaise or sour cream.
• Gluten-Free Assurance — This salad is naturally gluten-free; just double-check that your dried cranberries and any other packaged ingredients are certified gluten-free.
• Low-Sodium Version — Use unsalted cashews and skip any added salt in the dressing, relying on the natural sweetness of the fruit and a splash of citrus for flavor.
• Vegan Variation — Ensure the creamy dressing is made with vegan mayo or the dairy-free yogurt base mentioned above for a completely plant-based dish.
• Sweetener Swap — If using sweetened cranberries, try unsweetened dried cherries or chopped dates and reduce or omit any added sweetener in the dressing.
• Extra Creamy & Lighter — For a richer yet lighter dressing, blend half an avocado with Greek yogurt, lemon juice, and herbs.

Serving Suggestions

• Pair this vibrant Broccoli Cashew Salad with Apples, Pears, Cranberries, and homemade Creamy Dressing with grilled chicken, salmon, or a simple quiche for a satisfying, protein-packed lunch.
• Bring it to a potluck or picnic; its sturdy ingredients hold up well without wilting, and the sweet-tart flavors are a crowd-pleaser.
• Serve it as a festive holiday side dish alongside roasted turkey or baked ham, where its colors and crunch add a refreshing contrast.
• For a light dinner, top it with grilled shrimp or chickpeas and serve over a bed of mixed greens.
• Pack it for a weekday lunch in a sealed container—the creamy dressing gets better as it marinates the broccoli and fruit.
• For elegant plating, serve the salad in a large, shallow bowl or on a platter, garnished with extra cashews and a sprinkle of dried cranberries.
• Transform leftovers by stuffing them into a pita pocket or wrapping them in a large tortilla for a quick and flavorful wrap.

This versatile Broccoli Cashew Salad with Apples, Pears, Cranberries, and homemade Creamy Dressing is a true all-rounder, equally at home on a casual family table or a special occasion spread.

Common Mistakes to Avoid

• Mistake: Using raw, uncut broccoli florets. Fix: Cut them into small, bite-sized pieces to ensure the dressing coats every surface and makes the salad easier to eat.
• Mistake: Adding the dressing too early. Fix: Toss the salad with the creamy dressing just before serving to prevent the broccoli from wilting and the apples from browning.
• Mistake: Not toasting the cashews. Fix: Lightly toast raw cashews in a dry pan to unlock their nutty flavor and add a crucial crunchy texture.
• Mistake: Using dried cranberries that are too hard and chewy. Fix: Plump them up by soaking in warm water or orange juice for 10 minutes before draining and adding.
• Mistake: Over-mixing the homemade creamy dressing. Fix: Whisk just until combined; over-whisking can cause it to break or become too thin.
• Mistake: Skipping the acid in the dressing. Fix: Always include fresh lemon juice or apple cider vinegar to balance the richness and keep the flavors bright.
• Mistake: Cutting the apples and pears way in advance. Fix: Dice them right before assembling, or toss them with a little lemon juice to slow oxidation.
• Mistake: Not seasoning the dressing adequately. Fix: Taste and adjust with salt and a pinch of black pepper; a well-seasoned dressing makes the entire Broccoli Cashew Salad with Apples, Pears, Cranberries, and homemade Creamy Dressing sing.
• Mistake: Storing leftovers as one big, dressed mass. Fix: Keep any extra dressing separate and only combine with the remaining salad components when ready to eat again.

Storing Tips

• Fridge: Store your broccoli cashew salad in an airtight container in the refrigerator for up to 3 days. For best texture, add the nuts and dressing just before serving.
• Freezer: Freezing is not recommended for this fresh salad. The creamy dressing will separate, and the apples and pears will become mushy upon thawing.
• Reheat: This is a cold salad meant to be served chilled. Do not reheat it. Always keep it refrigerated below 40°F (4°C) for food safety.

For meal prep, you can chop the broccoli, apples, and pears and store them separately from the cranberries, cashews, and dressing. Combine everything just before you’re ready to enjoy your crisp broccoli cashew salad.

Conclusion

This Broccoli Cashew Salad with Apples, Pears, Cranberries, and homemade Creamy Dressing is a vibrant, satisfying dish perfect for any occasion. We hope you love this fresh combination of textures and flavors. Give it a try and let us know what you think in the comments below—and don’t forget to subscribe for more delicious recipes like our Spinach & Ricotta Stuffed Sweet Potatoes Recipe.

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FAQs

Can I make this Broccoli Cashew Salad ahead of time?

Yes, you can prepare this salad a few hours in advance. For the best texture, add the cashews and the homemade creamy dressing just before serving to keep the broccoli crisp and the nuts crunchy.

What can I use as a substitute for the homemade creamy dressing?

You can use a high-quality store-bought coleslaw or ranch dressing in a pinch. For the best flavor, we recommend the homemade creamy dressing specified in this Broccoli Cashew Salad recipe, as it perfectly complements the sweet apples, pears, and tart cranberries.

How should I store leftovers of this salad?

Store any leftover Broccoli Cashew Salad with Apples, Pears, Cranberries, and homemade Creamy Dressing in an airtight container in the refrigerator for up to two days. The salad may become softer as it sits, but it will still be delicious.