Description
A vibrant, crunchy salad featuring broccoli florets, crisp apples and pears, chewy cranberries, and roasted cashews tossed in a creamy, tangy dressing—perfect as a light lunch or flavorful side.
Ingredients
- 4 cups fresh broccoli florets, chopped into bite-size pieces
- 1 apple (sweet-crisp variety), diced
- 1 pear (ripe but firm), diced
- 1/2 cup dried cranberries
- 1/2 cup roasted cashews (unsalted or lightly salted)
- 1/4 cup red onion, thinly sliced (optional)
- For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt or sour cream
- 2 tbsp apple cider vinegar
- 1–2 tbsp honey or maple syrup (to taste)
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Place chopped broccoli in a large mixing bowl.
- Add diced apple, pear, dried cranberries, cashews, and sliced red onion (if using).
- In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey or maple syrup, salt, and pepper until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Give the salad a final toss before serving. Top with extra cashews or cranberries if desired.
Notes
- Add crumbled feta or goat cheese for a tangy, creamy twist.
- Mix in sunflower seeds, chopped celery, or bacon bits for extra texture.
- Use all mayo or a vegan mayo alternative for a dairy-free version.
- Reduce the mayo and increase Greek yogurt for a lighter dressing.
- Blanch broccoli for 1 minute and cool in ice water if you prefer a slightly softer texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
