Broccoli Cashew Salad with Apples, Pears, and Cranberries Recipe
This Broccoli Cashew Salad with Apples, Pears, and Cranberries is a refreshing, nutrient-packed dish that blends fresh fruits, crunchy cashews, and a creamy dressing. Perfect for family dinners, potlucks, or barbecues, this versatile salad can be customized with different fruits, nuts, and dressings to fit dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes (for toasting cashews)
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Tossing, Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 cups Broccoli Florets (fresh, chopped)
1 Apple (firm variety like Fuji or Gala, cored and diced)
1 Pear (firm, cored and diced)
1/4 cup Red Onion (diced)
1/2 cup Cashews (toasted or roasted)
1/2 cup Dried Cranberries
1/2 cup Mayonnaise
1/4 cup Sour Cream (or kefir/Greek yogurt)
1 tablespoon Lemon Juice (freshly squeezed)
2 tablespoons Honey (softened or warmed)
Salt (to taste)
Instructions
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Prepare the Ingredients: Wash and chop the broccoli into bite-sized pieces. Dice the apple, pear, and red onion.
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Combine Salad Components: In a large bowl, mix the chopped broccoli, diced apple, diced pear, red onion, cashews, and dried cranberries.
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Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream (or kefir/Greek yogurt), lemon juice, softened honey, and salt until smooth.
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Assemble the Salad: Pour the dressing over the salad and toss to coat evenly.
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Serve: Enjoy immediately or refrigerate until ready to serve.
Notes
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For a lighter version, use Greek yogurt or kefir instead of mayonnaise and sour cream.
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To prevent the fruits from browning, toss them in lemon juice before adding them to the salad.
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Customize with different fruits, nuts, or dried fruits for variety.
