Broccoli Cashew Salad with Apples, Pears, and Cranberries

This Broccoli Cashew Salad with Apples, Pears, and Cranberries is one of my favorite fresh and crunchy salads to serve year-round. It’s a beautiful balance of sweet, savory, and nutty flavors, with crisp veggies, juicy fruit, chewy dried cranberries, and roasted cashews all tossed in a creamy dressing. It’s vibrant, delicious, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love how this salad gives me that perfect mix of textures and flavors in every bite—crunchy broccoli and nuts, sweet apples and pears, and a tangy, creamy dressing to tie it all together. It’s easy to prep ahead, holds up well in the fridge, and works as a side or light lunch. It’s also naturally gluten-free and packed with freshness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets (chopped into bite-size pieces)

• Apples (sweet and crisp, diced)

• Pears (ripe but firm, diced)

• Dried cranberries

• Roasted cashews (unsalted or lightly salted)

• Red onion (thinly sliced, optional)

For the dressing:

• Mayonnaise

• Plain Greek yogurt or sour cream

• Apple cider vinegar

• Honey or maple syrup

• Salt

• Black pepper

Directions

1. I start by chopping the broccoli into small florets and placing them in a large mixing bowl.

2. I dice the apples and pears, then toss them into the bowl along with the dried cranberries, cashews, and red onion if using.

3. In a separate small bowl, I whisk together the mayonnaise, Greek yogurt, vinegar, honey, salt, and pepper until smooth.

4. I pour the dressing over the salad ingredients and toss everything until evenly coated.

5. I refrigerate the salad for at least 30 minutes before serving to let the flavors come together.

6. I give it one final toss before serving and sprinkle a few extra cashews or cranberries on top for presentation.

Servings and timing

This recipe serves 6–8 as a side dish.
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I add crumbled feta or goat cheese for a creamy, tangy bite. I’ve also thrown in sunflower seeds, chopped celery, or even bacon bits for added crunch. If I want a dairy-free version, I use all mayo or a vegan alternative in the dressing. For a lighter version, I reduce the mayo and use more Greek yogurt.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The salad holds up well, even with the dressing, and the flavors continue to improve as it sits. I don’t recommend freezing it, since the fresh produce and dressing won’t hold up to thawing.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day in advance. I store the dressing separately and mix it in just before serving if I want the salad extra crisp.

Do I need to cook the broccoli?

No, I use raw broccoli for the best crunch and freshness. If I want it slightly softer, I blanch it for 1 minute and then cool it quickly in ice water.

What apples work best?

I like using sweet-crisp varieties like Fuji, Honeycrisp, or Gala. They hold their shape and balance the tart cranberries.

Can I use a different nut?

Yes, I’ve used almonds, pecans, or walnuts in place of cashews. Toasted nuts give the best flavor.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free. I just make sure the mayo and any extras I use are certified gluten-free if needed.

Conclusion

Broccoli Cashew Salad with Apples, Pears, and Cranberries is one of those bright, flavorful dishes I can serve with almost anything—from holiday meals to picnic lunches. It’s crunchy, colorful, and bursting with fresh ingredients that keep me coming back for more. Whether I’m sharing it at a potluck or enjoying it straight from the fridge, it always hits the spot.