Broccoli Cashew Salad with Apples and Pears

Broccoli Cashew Salad with Apples and Pears

Broccoli Cashew Salad with Apple, Pear, and Cranberries. The homemade dressing is made with mayonnaise, sour cream (or kefir or Greek yogurt), honey, and lemon juice! Easy and delicious broccoli salad - perfect for home dinners, potlucks, barbecues, and parties!

Course Salad

Cuisine American

Keyword broccoli cashew salad, broccoli salad

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 338kcal

Author Julia

Ingredients

Salad:

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

Creamy Salad Dressing:

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

US Customary - Metric

Instructions

In a large bowl, combine together chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted) and dried cranberries.
In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
Add the dressing to the broccoli salad and stir everything together.

Notes

How to roast raw cashews. I used raw cashews for this recipe, and I toasted them in the oven. Roast raw cashews in the preheated oven at 350 F on a rimmed baking sheet for 10 minutes or longer. Unlike other nuts, cashews can take more than 10 minutes to get roasted. They should change color and turn rich golden brown. Depending on your oven and your oven settings, that can take between 10 and 15 minutes (or even up to 20 minutes in some ovens). Move them around once or twice so that they roast evenly on all sides. You can also purchase pre-roasted cashews - they do not need roasting.
Pears. Choose pears that are firmer in texture and to the touch. Otherwise, they might get mushy in this salad. I used firm pears without any soft spots or visible bruising on the skin. The same applies to apples.

Nutrition