Introduction

This vibrant broccoli salad is a refreshing mix of crunchy vegetables, tangy pickled onions, and a sweet-tart dressing. Perfect as a light lunch or a colorful side dish, it combines fresh ingredients with simple pickling for an exciting flavor boost.

Broccoli Salad with Cranberries, Cashews, and Maple-Lemon Dressing 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: Make the pickled onions by heating the cider vinegar, caster sugar, and sea salt flakes in a small pan. Bring to a boil and let it boil for 1 minute until the sugar dissolves.
Step 2: Add the finely sliced red onion to the pan and simmer for 1 minute. Remove from heat, cover, and let the mixture 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 until well combined.
Step 6: Pour the dressing over the vegetable mixture and toss gently to coat all the ingredients evenly. Serve immediately or chill before serving for extra flavor.

Tips & Variations

Toast the cashews lightly in a dry pan until golden to enhance their flavor and crunch.
For a nut-free version, substitute cashews with toasted pumpkin seeds or omit nuts altogether.
Try adding a handful of chopped fresh herbs like parsley or mint for added freshness.
If you prefer a sweeter dressing, increase the maple syrup by a teaspoon or two.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen when chilled, but for best texture, add the nuts just before serving. Reheat is not recommended as this salad is best enjoyed cold or at room temperature.

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 dressing ahead of time and store them separately. Combine everything shortly before serving to keep the vegetables crisp.

What can I use if I don’t have cider vinegar?

Apple cider vinegar or white wine vinegar make good substitutes and provide a similar tangy flavor for the pickling liquid.

Broccoli Salad with Cranberries, Cashews, and Maple-Lemon Dressing Recipe

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★★★★★

4.7 from 116 reviews

A vibrant and tangy broccoli salad featuring crisp broccoli florets, sweet carrots, dried cranberries, and toasted cashews, tossed in a zesty maple-lemon pickle dressing made with pickled red onions. This refreshing salad combines crunchy textures with a balance of sweet, sour, and savory flavors, perfect as a light lunch or a colorful side dish.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

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

Pickling Liquid Ingredients

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

Dressing Ingredients

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: Heat the cider vinegar, caster sugar, and sea salt flakes in a small pan. Bring to a boil and let it boil for 1 minute until the sugar has fully dissolved. Add the finely sliced red onion, then reduce the heat and simmer gently for 1 minute. Remove from heat, cover the pan, and leave the mixture to cool completely, allowing the onions to pickle and soften.
Combine Salad Ingredients: In a large mixing bowl, combine the broccoli florets, carrot ribbons, dried cranberries, and toasted cashews. Stir gently to mix all ingredients evenly.
Add Pickled Onion: Add the cooled pickled red onions to the bowl, but reserve the pickling liquid separately to use in the dressing.
Prepare the Dressing: In a small bowl or jug, whisk together the reserved pickling liquid, extra virgin olive oil, maple syrup, lemon zest, and lemon juice. Add 2 tablespoons of cold water to loosen the dressing and whisk until fully combined and emulsified.
Toss Salad: Pour the dressing over the broccoli mixture. Toss gently but thoroughly until all the vegetables are evenly coated with the tangy, sweet dressing. Adjust seasoning if necessary and serve chilled or at room temperature.

Notes

For extra crunch, feel free to add additional nuts such as almonds or walnuts.
You can prepare the pickled onions a day in advance to develop more flavor.
This salad pairs wonderfully with grilled chicken or fish for a complete meal.
Store leftovers in an airtight container in the refrigerator and consume within 2 days for the best texture.
Adjust the sweetness and acidity of the dressing to your taste by varying the maple syrup or lemon juice.

Keywords: broccoli salad, pickled onion, healthy salad, vegetarian salad, maple dressing, cranberry cashew salad