Name: Broccoli Cashew Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups fresh broccoli florets (bite-sized); 1/2 cup red onion, finely diced; 1/2 cup shredded carrots; 1/2 cup dried cranberries or raisins; 1 cup roasted cashews (salted or unsalted); 1/2 cup cooked bacon, crumbled (optional); 1/2 cup shredded cheddar cheese (optional); 1/2 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon honey or sugar; Salt and black pepper, to taste

Broccoli Cashew Salad Recipe

A vibrant Broccoli Cashew Salad in a white bowl with creamy dressing, crunchy cashews, dried cranberries, and shredded carrots.

July 19, 2025

Introduction

If there’s one salad that manages to be both a crowd-pleaser at potlucks and a dependable weeknight side dish, it’s this Broccoli Cashew Salad. It’s crunchy, creamy, and just the right balance of savory and sweet. The roasted cashews bring a buttery richness, while the dried cranberries add little pops of tangy sweetness. The best part? You can toss it together in minutes, and it tastes even better after a little time in the fridge.

This isn’t just another broccoli salad. It’s the one you’ll be asked to bring again and again, whether it’s for a holiday table, backyard barbecue, or meal prepping lunches for the week. With simple ingredients and a make-ahead friendly recipe, even beginner cooks will feel like pros.

Why You’ll Love This Broccoli Cashew Salad

Key Benefits

This salad is everything you could want in a side dish. It’s quick and easy to make, which means no long hours in the kitchen. The textures are unbeatable—crunchy broccoli and cashews, chewy cranberries, and a creamy dressing that ties it all together. Even better, it’s endlessly adaptable. Don’t have cashews? Use sunflower seeds. Want to skip mayo? Greek yogurt works beautifully.

It also keeps well in the fridge, making it ideal for busy weeks. Prepare it the night before a big gathering and let the flavors meld together for a next-day dish that tastes even better than when you made it.

Suitable For

This Broccoli Cashew Salad fits seamlessly into all kinds of occasions and diets. It’s a hit at potlucks and picnics because it travels well and doesn’t get soggy. For weeknight dinners, it’s a fresh and crunchy companion to roasted chicken or grilled salmon.

It’s also easy to tweak for different dietary needs. With a few swaps, you can make it vegan, keto, or nut-free. Whether you’re cooking for a family with picky eaters or friends with dietary restrictions, this salad checks all the boxes.

Ingredients for Broccoli Cashew Salad

Core Ingredients

Broccoli florets – Fresh, bite-sized pieces are key for the perfect crunch.
Roasted cashews – Choose salted for a little extra flavor or unsalted if you’re watching sodium.
Dried cranberries or raisins – Adds a touch of natural sweetness.
Red onion – Finely diced for a gentle onion bite without overpowering.
Shredded carrots – For a pop of color and extra crunch.
Cooked bacon (optional) – Smoky, savory, and makes the salad feel indulgent.
Shredded cheddar cheese (optional) – Adds a creamy, salty element that pairs beautifully with the dressing.

For the dressing:

Mayonnaise – The creamy base.
Apple cider vinegar – Brings bright acidity.
Honey or sugar – Balances out the tanginess.
Salt and black pepper – To taste.

Substitutions and Tips

Swap Greek yogurt for mayonnaise if you’re after a lighter dressing.
Use sunflower seeds in place of cashews for a nut-free version.
For vegan diets, choose a plant-based mayo and skip the bacon and cheese.
Maple syrup or agave nectar can replace honey if you’re keeping it vegan.
If you prefer a little extra zing, add a squeeze of fresh lemon juice to the dressing.

The Best Broccoli for Broccoli Cashew Salad

Fresh broccoli is the heart of this salad, so choosing and preparing it well makes all the difference. Look for vibrant green heads with tightly packed florets and firm stems. Avoid any yellowing or limpness, which means the broccoli is past its prime.

Some prefer to blanch the broccoli for just 30 seconds to soften its bite slightly while keeping its bright color. Others love the raw crunch. Either way works; it’s all about your personal preference. If you blanch, make sure to immediately plunge the florets into ice water to stop the cooking and lock in that gorgeous green hue.

Kitchen Tools You’ll Need

Must-Have Tools

Sharp knife and cutting board – For prepping your vegetables.
Large mixing bowl – Big enough to toss everything together without spills.
Small whisk or fork – To combine the dressing ingredients smoothly.

Nice-to-Have Tools

Salad spinner – Helps ensure your broccoli is dry, so the dressing sticks better.
Mandoline slicer – Makes quick work of shredding carrots or thinly slicing onions.

How to Make Broccoli Cashew Salad

This Broccoli Cashew Salad comes together so easily, you might wonder why you haven’t been making it all along. With a few simple steps, you’ll have a fresh, colorful dish that’s ready to impress at any table.

Step 1: Prep the Broccoli

Start by washing your broccoli thoroughly and cutting it into bite-sized florets. If you love a crisp, raw crunch, you can leave the broccoli as is. But if you’re serving it to little ones or prefer a softer texture, try blanching.

To blanch, bring a large pot of salted water to a boil. Drop in the broccoli florets and let them cook for just 30 seconds. This quick dip in hot water softens the edges slightly and brightens the green color without making them mushy. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process, then drain and pat dry. Dry florets will help the dressing cling better.

Step 2: Mix the Salad

In a large mixing bowl, combine your prepped broccoli, finely diced red onion, shredded carrots, dried cranberries (or raisins), and roasted cashews. If you’re adding bacon and shredded cheddar cheese, fold those in as well.

This is where the salad starts to take shape. You’ll notice a beautiful mix of colors—green broccoli, orange carrots, jewel-toned cranberries, and golden cashews—that’s as inviting to the eyes as it is to the palate.

Step 3: Make the Dressing

In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey (or sugar), a pinch of salt, and freshly ground black pepper. Stir until smooth and creamy. Taste and adjust. Want it a little sweeter? Add a touch more honey. Prefer it tangier? A splash more vinegar will do the trick.

The beauty of this dressing is in its balance: creamy, slightly sweet, and just enough acidity to cut through the richness.

Step 4: Combine and Chill

Pour the dressing over the broccoli mixture and toss gently but thoroughly to ensure every floret is coated. Cover the bowl and let it chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld, softens the onion’s sharpness, and gives the salad that irresistible next-day taste.

When you’re ready to serve, give the salad a quick toss and sprinkle with a handful of extra cashews for added crunch.

Tips for Success

A few simple tips can make the difference between a good salad and a great one:

Keep the broccoli dry after washing or blanching. Excess water can dilute the dressing.
Add cashews and bacon just before serving to preserve their crunch.
Taste as you go. The dressing is flexible. If your cranberries are extra sweet, you may want to cut back slightly on the honey.
For an even creamier texture, let the dressed salad rest overnight. The broccoli will absorb some of the dressing without losing its bite.

How to Store Broccoli Cashew Salad

At Room Temperature

This salad can safely sit out for about two hours, making it perfect for picnics or potlucks. Any longer than that and it’s best to refrigerate it.

In the Refrigerator

Store leftovers in an airtight container in the fridge for up to four days. It tastes best within the first two days while the cashews still have their crunch.

Freezing Tips

This is one dish that doesn’t love the freezer. The creamy dressing can separate, and the broccoli’s texture can turn soggy. If you want to prep ahead, chop all your veggies and store them separately, then mix with the dressing fresh.

Frequently Asked Questions

Can I make Broccoli Cashew Salad ahead of time?

Absolutely. In fact, it’s even better made a day ahead. Just hold off on adding the cashews and bacon until right before serving to keep them crunchy.

What can I use instead of mayonnaise?

Greek yogurt is a popular swap for a lighter dressing. You can also try a plant-based mayo if you’re making a vegan version, or even a creamy avocado dressing for a fresh twist.

Can I use frozen broccoli?

It’s not recommended. Frozen broccoli tends to release water as it thaws, which can make the salad watery and limp. Fresh broccoli gives the crisp texture that makes this dish so special.

How do I make it vegan or keto-friendly?

For vegan, use plant-based mayo, skip the bacon and cheese, and replace honey with maple syrup or agave. For keto, omit the dried fruit and opt for a sugar-free sweetener in the dressing.

Related Recipes

If you loved this Broccoli Cashew Salad, you might enjoy these fresh and flavorful dishes:

Mango Spinach Salad with Honey Lemon Dressing – A refreshing combination of mango and spinach with a sweet-tangy dressing.
Avocado Corn Pasta Salad – Creamy, hearty, and perfect for summer gatherings.
Creamy Corn Salad Recipe – A rich and satisfying side dish with a creamy twist.
Quick Fiery Sweet Thai Mango Salad – A bold and spicy mango salad with a Thai-inspired flavor.
Cucumber Tomato Salad with Lemon Poppy Seed Dressing – Light and zesty, ideal for pairing with grilled meats.

Conclusion

This Broccoli Cashew Salad is more than just a side dish—it’s the kind of recipe that earns you requests for seconds and recipe cards at every gathering. With its mix of textures, flavors, and make-ahead convenience, it’s destined to become a regular in your kitchen. Try it for your next potluck or holiday table, and don’t be surprised when it disappears fast.