Broccoli Cashew Salad with Apples and Pears is a refreshing and crunchy salad that combines the crispness of broccoli with the sweetness of apples and pears, complemented by a creamy dressing. Start by washing and chopping broccoli florets, then add diced apples, pears, red onion, toasted cashews, and dried cranberries. In a separate bowl, whisk together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt for the dressing. Pour the dressing over the salad ingredients and toss gently to coat. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy the fresh and vibrant flavors of this delightful salad!
Broccoli Cashew Salad with Apples and Pears is a refreshing and crunchy salad that combines the crispness of broccoli with the sweetness of apples and pears, complemented by a creamy dressing. This delightful salad is perfect for any occasion, whether as a side dish or a light main course.
INGREDIENTS
- For the 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
- For the Creamy Salad Dressing:
- ½ cup mayonnaise
- ½ cup sour cream, kefir, or Greek yogurt
- 2 tablespoons lemon juice
- ¼ cup honey, softened or warmed up
- ¼ teaspoon salt
INSTRUCTIONS
- Step 1: Prepare the Salad Components:
- Begin by washing 5 cups of broccoli florets and chopping them into small, bite-sized pieces. Place them in a large salad bowl.
- Step 2:
- Core and dice 1 apple and 1 pear, making sure to cut them into similar sized pieces for uniformity in the salad. Add them to the bowl with the broccoli.
- Step 3:
- Dice ¼ cup of red onion finely to avoid overpowering the salad and add to the bowl.
- Step 4:
- Add 1 cup of toasted or roasted cashews and 1 cup of dried cranberries to the bowl.
- Step 5: Mix the Creamy Dressing:
- In a separate small bowl, combine ½ cup mayonnaise, ½ cup sour cream (or kefir or Greek yogurt), 2 tablespoons lemon juice, ¼ cup honey (softened or warmed up), and ¼ teaspoon salt. Whisk together until the mixture is smooth and creamy. Adjust the sweetness or tartness by adding more honey or lemon juice if needed.
- Step 6: Combine the Salad and Dressing:
- Pour the dressing over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are evenly coated with the dressing.
- Step 7: Chill and Serve:
- For best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Give the salad a quick mix before serving to redistribute the dressing and flavors.
Serving and Storage Tips
- Serve the salad chilled for the best flavor and texture. It makes a great side dish for barbecues, picnics, or any meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld together, making the salad even more delicious.
- To keep the apples and pears from browning, toss them with a little lemon juice before adding them to the salad.
- You can prepare the salad components and dressing ahead of time. Store them separately and combine just before serving.
Helpful Notes
- Toasting the cashews enhances their flavor and adds a satisfying crunch. If you have raw cashews, toast them in a dry skillet over medium heat for a few minutes until they are golden and fragrant.
- Feel free to add other ingredients like shredded carrots, chopped celery, or sunflower seeds for additional texture and flavor.
- For a dairy-free version, use a dairy-free yogurt or mayonnaise in the dressing.
Tips from well-known chefs
- Chef Jamie Oliver suggests using Greek yogurt for the dressing to add a tangy flavor and creamy texture.
- Chef Ina Garten recommends using freshly squeezed lemon juice for the best taste.
- Chef Alton Brown advises chilling the salad for at least an hour to let the flavors fully develop.