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This is the salad I bring when I want something green that still feels like a treat. Raw broccoli gets a bad rap, but when you chop it small and pair it with sweet fruit and a creamy dressing, it becomes something people actually go back for.
The combination of apples and pears gives you two kinds of sweetness, and toasted cashews add a warmth that raw nuts just cannot match. It holds up well in the fridge, so you can make it ahead for a potluck or pack it for lunch without worrying about wilted leaves.
What fills the bowl
Fresh crisp broccoli is the base, but the real fun comes from the mix-ins. Use a firm pear and a crisp apple so they keep their shape. Toasting the cashews yourself makes a noticeable difference in depth.
- Broccoli florets. Chopped small so every bite is easy and the dressing clings evenly.
- Apple and pear. A crisp duo that brings juiciness and two layers of sweetness. Firm fruit is key here.
- Toasted cashews. Warm and nutty, they contrast the raw crunch of the broccoli.
- Dried cranberries. Little chewy bursts of tartness that keep the salad from tasting one-note.
- Red onion. Just enough sharpness to cut through the creamy dressing.
- Mayonnaise and sour cream. The foundation of a tangy, rich dressing that coats without drowning.
- Honey and lemon juice. Bright balance that lifts the whole bowl.
How it comes together
- Chop the produce. Cut the broccoli into small bite-sized florets. Dice the apple, pear and red onion into similar-sized pieces so they mix evenly.
- Toast the cashews. Spread raw cashews on a rimmed baking sheet and roast at 350°F for 10 to 15 minutes until they turn a deep golden brown. Let them cool.
- Whisk the dressing. Stir together mayonnaise, sour cream, lemon juice, honey and salt until smooth. Warm the honey briefly if it is too thick to blend.
- Toss and chill. Combine the broccoli, fruit, onion, cranberries and cooled cashews in a large bowl. Pour the dressing over the top and fold until everything is evenly coated. Chill for at least 30 minutes before serving.
Dressing balance matters
The dressing should taste a little bolder than you think it needs to, because the broccoli will mute it. If you prefer a lighter version, swap half the sour cream for Greek yogurt. The honey should be runny so it incorporates smoothly. If you enjoy apple-forward salads, our Honeycrisp apple broccoli salad uses a similar crunch with a different twist.
Pick fruit that holds up
Soft pears will turn mushy after an hour in the dressing. Choose fruit that is firm to the touch with no bruising. Honeycrisp or Gala apples work well, and a firm Bartlett or Bosc pear stays intact. For more ways to use crisp apples, try our apple salad with grapes. If you want a warm pear dessert later, our baked pears with honey and walnuts is a natural follow-up.
Make it ahead
This salad actually improves after a short rest in the fridge. The flavors meld and the broccoli softens just slightly. You can assemble everything up to 24 hours ahead. If you are prepping for a crowd, keep the cashews separate until the last minute so they stay crunchy. The U.S. FDA offers simple guidelines for safe produce handling at home, see the FDA safe food handling guide.
Swaps that still work
No sour cream? Greek yogurt or kefir both work. You can replace the cranberries with dried cherries or raisins, and the cashews with pecans or walnuts if that is what you have. For a savory boost, add crumbled feta or bacon bits. If you like cashews in sweet applications too, our lemon and cashew bliss balls use them in a completely different way.
Storing and serving
Keep leftovers covered in the refrigerator for up to three days. The salad is best cold, straight from the fridge. If liquid pools at the bottom, just give it a quick stir before serving. Do not freeze, as the raw fruit and creamy dressing will break once thawed.
FAQs
- Can I make this salad ahead of time?
Yes. Assemble it up to 24 hours in advance and store it covered in the refrigerator. The flavors deepen as it sits. Add the toasted cashews right before serving if you want maximum crunch.
- What kind of apples and pears work best?
Choose firm, crisp varieties. Honeycrisp or Gala apples and firm Bartlett or Bosc pears hold their shape and stay juicy without turning mushy.
- Can I use yogurt instead of sour cream?
Absolutely. Greek yogurt or kefir are common substitutes. They lighten the dressing while keeping it creamy and tangy.
- How do I keep the apples and pears from browning?
The lemon juice in the dressing provides enough acid to slow browning. If you are prepping the fruit far ahead, toss it with a little extra lemon juice before adding it to the bowl.
- Can I add protein to make it a main dish?
Yes. Grilled chicken, diced ham, or chickpeas all pair well. Add about 2 cups of protein and fold it in with the dressing.
- How long will leftovers keep?
Stored airtight in the refrigerator, the salad stays good for up to three days. Stir before serving to re-coat the ingredients.
