Description
A vibrant, crunchy Broccoli Cashew Salad featuring fresh apples, pears, and dried cranberries, tossed in a tangy honey apple cider vinegar dressing. This refreshing salad combines sweet, nutty, and tart flavors with the crisp bite of broccoli florets, perfect for a quick, healthy meal or side dish.
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, diced
- 1/4 cup feta cheese (optional)
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare Broccoli: Chop the broccoli into small, bite-sized florets to ensure easy eating and a pleasant texture.
- Combine Salad Ingredients: In a large bowl, mix together the broccoli florets, cashews, diced apple, diced pear, dried cranberries, and diced red onion to form the base of the salad.
- Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until the dressing is well emulsified and smooth.
- Toss Salad: Pour the prepared dressing over the salad ingredients and toss thoroughly to coat everything evenly with the flavorful dressing.
- Add Feta Cheese: Sprinkle the optional feta cheese on top of the salad for a creamy, tangy addition that complements the fruit and nuts.
- Serve or Chill: Serve the salad immediately for maximum crunch and freshness, or refrigerate for about 30 minutes to allow flavors to meld before serving.
Notes
- The feta cheese is optional and can be omitted for a dairy-free version.
- For added sweetness or crunch, consider substituting or adding walnuts or almonds instead of cashews.
- Refrigerating the salad before serving enhances the flavor blend but may soften the broccoli slightly.
- Adjust the amount of honey depending on your preferred level of sweetness.
- This salad is best consumed within 1-2 days for optimal freshness.
