Broccoli Cashew Salad with Apples and Pears

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.