Broccoli Cashew Salad with Apples and Pears (Print version)
Crunchy broccoli with apples, pears, toasted cashews and cranberries in a creamy honey-lemon dressing. Ready in 30 minutes.
# Ingredients:
Salad
01 -
5 cups broccoli florets, chopped into small bites
02 -
1 medium apple, cored and diced
03 -
1 medium firm pear, cored and diced
04 -
1/4 cup red onion, finely diced
05 -
1 cup cashews, toasted
06 -
1/2 cup dried cranberries
Dressing
07 -
1/2 cup mayonnaise
08 -
1/4 cup sour cream (or Greek yogurt)
09 -
1 tablespoon fresh lemon juice
10 -
1 tablespoon honey
11 -
1/4 teaspoon salt
# Instructions:
01 -
Wash and dry the broccoli, apple and pear. Chop the broccoli into small bite-sized florets. Core and dice the apple and pear into pieces roughly the same size as the broccoli. Finely dice the red onion.
02 -
Preheat the oven to 350°F. Spread the cashews on a rimmed baking sheet in a single layer. Roast for 10 to 15 minutes, stirring once, until deep golden brown. Let cool completely.
03 -
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, honey and salt until smooth. Warm the honey for a few seconds if it is too thick to mix.
04 -
In a large bowl, combine the broccoli, apple, pear, red onion, cranberries and cooled cashews. Pour the dressing over the top and fold until evenly coated. Cover and chill for at least 30 minutes before serving.
# Good to know:
01 -
Best served cold.
02 -
Toast cashews ahead for deeper flavor.