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