Description
A crowd-pleaser at any event, this broccoli salad turns the traditional one into a healthier version. It’s full of important fiber, fats, and proteins making it the ideal holiday side or lunch. It makes great leftovers, too!
Ingredients
Scale
For the Dressing
- ½ cup cashews, soaked overnight
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoons pure maple syrup
- 1 tablespoon of apple cider vinegar
- 1 teaspoon garlic powder
For the Salad
- 4 cups chopped broccoli
- ½ cup slivered almonds
- ½ cup dried unsweetened cranberries
- ¼ red onion
Instructions
- Place the cashews, oil, lemon juice, syrup, vinegar, and garlic powder in a high-speed blender. Blend on high for 15 to 30 seconds, or until it reaches a smooth consistency.
- Set aside.
- In a large bowl, combine the broccoli, almonds, cranberries, and onion.
- Add the dressing and toss until well coated.
- Serve as is or chill before serving.
Notes
Time-Saver Tip
- Use pre-cut broccoli and red onions and this will come together in 5 minutes!
Ingredient Tip
- Forgot to soak your cashews? Cover them with boiling water and let sit 20 minutes and they’ll be good to blend up.
Storage Tip
- Store in an airtight container in the refrigerator for up to 5 days.
Variation Tip
- For an almond-free version, substitute the slivered almonds for sunflower seeds, pumpkin seeds, or cooked quinoa. This does not make it nut-free as there are still cashews in the dressing!
Serving Tip
- Serves approximately 4 people as a lunch or 8 people as a side.
Nutrition
- Serving Size: 4