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Creamy broccoli cashew salad with raisins, red onion and roasted cashews in a honey-Dijon dressing.

Creamy Broccoli Cashew Salad with Raisins

This creamy broccoli cashew salad is a crunchy, colourful side dish made with fresh broccoli florets, sweet raisins, thinly sliced red onion and buttery roasted cashews. Everything is tossed in a creamy honey-Dijon dressing with just the right balance of sweetness and tang.
It is an easy broccoli salad with raisins and cashews for summer barbecues, family dinners, potlucks and holiday meals. The broccoli stays crisp, while the cashews add plenty of crunch. Simple ingredients, but really good together.
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Prep Time 20 minutes
Cook Time 8 minutes
Chilling time 30 minutes
Total Time 58 minutes
Course Salad, Side Dish
Cuisine American, North American
Servings 8 servings
Calories 549 kcal

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Baking sheet for roasting the cashews
  • Parchment paper
  • Large serving spoon or salad tongs
  • Airtight container for storing the broccoli salad

Ingredients
  

Creamy Broccoli Salad

  • 8 cups broccoli florets fresh and cut into small bite-sized pieces
  • 1 cup raisins
  • ¾ cup red onion thinly sliced
  • 1½ cups cashews roasted and divided

Honey-Roasted Cashews

  • 1½ cups cashews unsalted
  • 1 tablespoon butter melted
  • 1½ tablespoons honey
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper optional

Creamy Honey-Dijon Dressing

  • ¾ cup mayonnaise
  • ⅓ cup plain Greek yogurt or sour cream
  • 2½ tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions
 

Prepare the honey-roasted cashews.

  • Preheat the oven to 350°F. Line a small baking sheet with parchment paper.
  • Place the cashews in a bowl. Add the melted butter, honey, smoked paprika, garlic powder, salt and optional cayenne pepper. Stir until the cashews are evenly coated.
  • Spread the cashews in a single layer on the prepared baking sheet. Bake for 7 to 9 minutes, stirring once halfway through. Keep an eye on them near the end because the honey can brown quickly. Let the cashews cool completely.
  • Roughly chop about half of the roasted cashews. Leave the remaining cashews whole for topping the finished broccoli cashew salad.

Make the creamy broccoli salad dressing.

  • In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt and black pepper until smooth.
  • Add the broccoli florets, raisins, red onion and chopped cashews to a large mixing bowl.
  • Pour the creamy honey-Dijon dressing over the broccoli mixture. Toss well until every piece is coated. Broccoli holds dressing in all those little spaces, so take a minute and mix it thoroughly.
  • Cover and refrigerate the creamy broccoli salad with raisins for at least 30 minutes. This gives the flavours time to blend while the broccoli stays fresh and crunchy.
  • Just before serving, scatter the remaining whole cashews over the top. Adding them at the end gives this easy broccoli side salad the best texture and crunch.
    • For the best creamy broccoli cashew salad, dry the broccoli thoroughly after washing and add the final handful of roasted cashews just before serving. This keeps the honey-Dijon dressing thick and creamy while giving the salad a fresh, crunchy finish.

Notes

  • Cut the broccoli into small, fairly even florets. Bite-sized pieces are easier to eat and hold the creamy dressing better.
  • Dry the broccoli thoroughly after washing. Any leftover water can thin the honey-Dijon dressing.
  • For a milder flavour, soak the sliced red onion in cold water for 10 minutes. Drain and pat it dry before adding it to the salad.
  • Save some of the roasted cashews for the top. Cashews mixed into the dressing will gradually soften, while the ones added just before serving stay crisp.
  • Let the broccoli raisin salad chill for 30 to 60 minutes before serving. It tastes better once the flavours have had a little time together.
  • This make-ahead broccoli salad can be prepared several hours before serving. For the freshest texture, add the final cashews at the last minute.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.

Nutrition

Serving: 1servingCalories: 549kcalCarbohydrates: 45gProtein: 13gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 13mgSodium: 429mgPotassium: 810mgFiber: 6gSugar: 13gVitamin A: 701IUVitamin C: 84mgCalcium: 83mgIron: 5mg
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