Introduction

This vibrant broccoli salad combines fresh vegetables with a tangy pickled onion dressing, sweet cranberries, and crunchy cashews. It’s perfect as a light lunch or a colorful side dish that brightens any meal.

Broccoli Salad with Cranberries, Cashews, and Lemon-Dressed Vinaigrette Recipe - Recipe Image

Ingredients

300g broccoli florets, broken into small pieces
2 carrots, peeled lengthways into large ribbons
50g dried cranberries
50g cashews, toasted, roughly chopped
80ml cider vinegar
1 tbsp caster sugar
¼ tsp sea salt flakes
1 red onion, finely sliced
50ml extra virgin olive oil
1 tbsp maple syrup
1 lemon, zested and juiced

Instructions

Step 1: To make the pickle, heat the cider vinegar, caster sugar, and sea salt in a small pan. Bring to a boil and cook for 1 minute until the sugar dissolves.
Step 2: Add the finely sliced red onion to the pan and gently simmer for 1 minute. Remove from heat, cover, and let it cool completely.
Step 3: In a large bowl, combine the broccoli florets, carrot ribbons, dried cranberries, and toasted cashews.
Step 4: Add the cooled pickled onions to the bowl, reserving the pickling liquid for the dressing.
Step 5: Whisk together the reserved pickling liquid, extra virgin olive oil, maple syrup, lemon zest, lemon juice, and 2 tablespoons of cold water.
Step 6: Pour the dressing over the vegetable mixture and toss well to coat everything evenly.

Tips & Variations

For added crunch, try substituting cashews with toasted almonds or walnuts.
If you prefer a milder onion flavor, soak the red onion slices in cold water for 10 minutes before pickling.
Add some crumbled feta or goat cheese for a creamy contrast.
Use apple cider vinegar instead of cider vinegar for a slightly different tang.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors develop further after resting, but the cashews may soften over time. For best texture, add nuts just before serving. Reheat is not recommended as the salad is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the pickled onions and chopping vegetables ahead of time. Mix everything together just before serving to keep the ingredients fresh and crunchy.

Is this salad suitable for vegans?

Absolutely! This recipe uses maple syrup instead of honey and contains no animal products, making it a tasty vegan option.

Broccoli Salad with Cranberries, Cashews, and Lemon-Dressed Vinaigrette Recipe

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★★★★★

4.8 from 82 reviews

A vibrant and tangy broccoli salad combining fresh broccoli florets, crisp carrot ribbons, toasted cashews, and dried cranberries, all tossed in a zesty maple-lemon dressing enhanced with pickled red onions for a deliciously balanced crunch and sweetness.

Author: Dana
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

300g broccoli florets, broken into small pieces
2 carrots, peeled lengthways into large ribbons
50g dried cranberries
50g cashews, toasted, roughly chopped
1 red onion, finely sliced

Pickling Liquid

80ml cider vinegar
1 tbsp caster sugar
¼ tsp sea salt flakes

Dressing

50ml extra virgin olive oil
1 tbsp maple syrup
1 lemon, zested and juiced
2 tbsp cold water (to loosen dressing)

Instructions

Make the Pickle: In a small pan, heat the cider vinegar, caster sugar, and sea salt flakes. Bring to a boil and cook for 1 minute until the sugar dissolves completely. Add the finely sliced red onion and simmer gently for 1 more minute to soften the onions slightly. Remove from heat, cover, and allow the pickled onions to cool completely.
Prepare the Salad Base: In a large bowl, combine the broccoli florets, carrot ribbons, dried cranberries, and toasted, roughly chopped cashews. Mix these ingredients thoroughly to evenly distribute the textures and flavors.
Assemble the Salad: Add the cooled pickled red onion along with its pickling liquid to the bowl of vegetables and nuts. Reserve any leftover pickling liquid to use in the dressing.
Make the Dressing: Whisk together the reserved pickling liquid, extra virgin olive oil, maple syrup, lemon juice, lemon zest, and 2 tablespoons of cold water in a small bowl until fully emulsified and smooth.
Toss and Serve: Pour the dressing over the salad mixture and toss gently until all components are well coated with the dressing, ensuring the flavors meld beautifully. Serve chilled or at room temperature.

Notes

To toast cashews, dry roast them in a skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently.
The pickled onions can be made a day ahead to enhance their flavor.
Adjust the amount of maple syrup depending on desired sweetness.
Use gluten-free cider vinegar if needed for dietary restrictions.
This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

Keywords: broccoli salad, pickled onions, maple lemon dressing, healthy salad, vegetarian salad, crunchy salad, cranberry salad