Name: Broccoli Cashew Salad with Apples and Pears Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 5 cups broccoli florets (chopped into small bites); 1 large apple (cored and diced); 1 large pear (firm, cored and diced); 1/4 cup red onion (diced); 1 cup cashews (toasted or roasted); 1 cup dried cranberries; 1/2 cup mayonnaise; 1/2 cup sour cream (or kefir or Greek yogurt); 2 tablespoons lemon juice; 1/4 cup honey (softened or warmed up); 1/4 teaspoon salt

Jump to Recipe· 4.3 from 6 reviews

I love sharing this vibrant and refreshing Broccoli Cashew Salad with Apples and Pears Recipe because it’s one of those dishes that instantly brightens up any meal. The crunchy broccoli and cashews combined with the sweet crispness of apples and pears creates a perfect harmony of flavor and texture that I just can’t get enough of. It’s a fantastic way to enjoy a nutritious salad that’s both simple and satisfying.

Why You’ll Love This Broccoli Cashew Salad with Apples and Pears Recipe

When I first tried this salad, what struck me immediately was the delightful mix of flavors and textures. The contrast between the crunchy broccoli and nuts with the juicy, sweet apples and pears makes every bite interesting. The dressing ties everything together perfectly with just a little sweetness from honey and a tangy lemon punch, turning it into a salad that feels indulgent yet fresh and light.

Another thing I love is how easy it is to prepare. There’s no complicated chopping or cooking involved—just a handful of wholesome ingredients tossed with a quick, creamy dressing. This salad is so versatile and fits beautifully on my weekday dinner table as well as at gatherings or holiday meals. Honestly, I think it stands out because it’s both uniquely flavorful and incredibly approachable.

Ingredients You’ll Need

A round white plate holds six distinct layers of ingredients arranged side by side in sections. Starting from the top left and moving right, there is a layer of small red apple pieces with white flesh visible, next to a layer of light green pear chunks that look crisp. Continuing clockwise, there is a section of dark red dried cranberries, followed by a pile of whole, curved cashew nuts colored light brown. At the bottom left, there is a layer of finely chopped purple onion with white highlights, and finally, a section of bright green broccoli florets with a slightly rough texture. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this salad are wonderfully straightforward but each plays a key role in achieving the perfect balance of taste, texture, and color. From the crisp green broccoli florets to the sweet, crunchy fruits and the creamy, zesty dressing, every component adds its own magic to the dish.

5 cups broccoli florets: Chopped into bite-sized pieces to make every forkful delightfully crunchy.
1 large apple: I use a sweet-tart variety and dice it small for bursts of juicy freshness.
1 large pear: Firm and diced, pears bring a mellow sweetness that complements the apple beautifully.
1/4 cup red onion: Adds a subtle sharpness and pops of color for eye appeal.
1 cup cashews: Toasted or roasted for a rich, nutty crunch that elevates the texture.
1 cup dried cranberries: A chewy, tart-sweet bite that contrasts nicely with the other ingredients.
1/2 cup mayonnaise: The creamy base for the dressing, providing richness.
1/2 cup sour cream (or kefir or Greek yogurt): Adds tang and creaminess to balance the sweetness.
2 tablespoons lemon juice: Brings brightness and fresh acidity to the dressing.
1/4 cup honey: Softened or warmed for easy mixing and natural sweetness.
1/4 teaspoon salt: Essential for enhancing all the flavors.

Directions

Step 1: In a large bowl, combine the chopped broccoli, diced apple, diced pear, diced red onion, toasted cashews, and dried cranberries. Give it a gentle toss so everything is mixed, but you want to keep that crunch intact.

Step 2: In a separate small bowl, whisk together the mayonnaise, sour cream (or your preferred substitute), lemon juice, honey, and salt. Make sure the honey is soft and runny—if not, pop it in the microwave for about 10 seconds. Whisk until the dressing is smooth and creamy.

Step 3: Pour the dressing over the broccoli mixture. Using a large spoon, gently stir everything together until every bit is coated with the luscious dressing. Be careful not to mash the fruit—it should still look fresh and vibrant.

Servings and Timing

This Broccoli Cashew Salad with Apples and Pears Recipe makes about 8 generous servings, perfect for sharing at family dinners or potlucks. Prep time is around 15 minutes, and there’s no cook time since this is a raw salad. Total time from start to finish is about 30 minutes, including toasting the cashews if you choose to do it yourself. There’s no resting or cooling time required, so you can serve it right away or chill it for a bit to let the flavors meld.

How to Serve This Broccoli Cashew Salad with Apples and Pears Recipe

A white bowl filled with a colorful salad featuring bright green broccoli florets, diced red and green apples, small cubes of yellow cheese, pieces of red onion, dried red cranberries, and whole light brown cashew nuts mixed evenly throughout. The bowl sits on a dark wooden surface with a few cashew nuts scattered nearby and a wooden spoon in the background. The colors are fresh and vibrant, and the textures are varied with crunchy, juicy, and soft elements, all seen up close in natural light. photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I love pairing it with light protein dishes like grilled chicken or baked salmon so the freshness of the salad really complements the meal. It also shines as a standout side at holiday tables or summer barbecues where you want something vibrant that guests can grab and enjoy cold.

For garnishing, I like adding a few extra toasted cashews on top for an inviting crunch and maybe some chopped fresh parsley for a pop of color. Presenting it in a clear glass bowl shows off all the beautiful green, red, and golden hues which makes it as pretty as it is tasty.

In terms of beverages, this salad pairs wonderfully with crisp white wines like Sauvignon Blanc or a light rosé. For non-alcoholic options, sparkling water with a splash of lemon is perfect. I usually serve it chilled or at room temperature, as that keeps the broccoli crisp and the fruits fresh—definitely not warm as that would soften the textures and dull the brightness.

Variations

One of the best things about this Broccoli Cashew Salad with Apples and Pears Recipe is how easy it is to customize. If you’re nut-free, swapping cashews for toasted pumpkin seeds works amazingly well and still keeps that satisfying crunch. For a vegan version, I use a dairy-free yogurt in place of sour cream and vegan mayo, and it tastes just as creamy and rich.

If you want to play with flavor, try adding a pinch of cinnamon or a dash of cayenne to the dressing for a warm spice kick. You can also swap the honey for maple syrup for a different sweetness profile. For texture variation, some finely shredded carrots or celery add a nice twist that I sometimes like to include.

Though this salad is traditionally served raw, I sometimes gently steam the broccoli for just a minute to soften it slightly, which creates a different mouthfeel that’s still delightful. Just be sure to cool the broccoli quickly in ice water to maintain its vibrant color and crunch.

Storage and Reheating

Storing Leftovers

I store leftover salad in an airtight container in the fridge, and it keeps well for up to 3 days. Because of the fresh fruit, it’s best eaten within that time frame to enjoy the crisp textures before the apples and pears start to soften. I recommend using a glass container with a tight seal to keep everything fresh and to prevent any fridge odors from mingling.

Freezing

This salad is not an ideal candidate for freezing because the fresh fruits and crunchy broccoli lose their texture and become mushy when thawed. I don’t recommend freezing it if you want to retain that wonderful crunch and fresh taste that makes this dish so special.

Reheating

Since this is a chilled salad, I don’t suggest reheating. However, if you prefer it a little warmer, you can take it out of the fridge about 15-20 minutes before serving so it reaches room temperature. Avoid microwaving, as it will wilt the broccoli and make the dressing separate.

FAQs

Can I use other nuts besides cashews in this salad?

Absolutely! Almonds, walnuts, or pecans can all work beautifully here. Just make sure to toast them lightly to bring out their flavor and crunch. Each nut will give the salad a slightly different taste and texture, so feel free to experiment with your favorites.

Is this recipe gluten-free?

Yes, the Broccoli Cashew Salad with Apples and Pears Recipe is naturally gluten-free since it uses fresh fruits, vegetables, nuts, and a creamy dressing made without any wheat ingredients. Just be sure to verify that your mayonnaise or any packaged ingredients don’t contain gluten if you’re very sensitive.

Can I prepare this salad ahead of time?

You can prepare the salad components ahead of time, but I recommend assembling the salad and adding the dressing shortly before serving. This helps maintain the crispness of the broccoli and freshness of the fruits. If you toss it too far in advance, the textures can soften.

What kind of apples and pears work best in this salad?

I prefer crisp varieties like Granny Smith or Honeycrisp apples, and firm pears such as Anjou or Bosc. These hold their shape well and provide the ideal balance of sweet and tart flavor without becoming mushy in the salad.

Can I substitute the dressing ingredients for a lighter option?

Yes! You can swap mayonnaise and sour cream for low-fat Greek yogurt alone or mix it with a bit of olive oil and lemon juice for a lighter vinaigrette-style dressing. The salad will still have wonderful flavor but with a bit less richness.

Conclusion

I truly hope you give this Broccoli Cashew Salad with Apples and Pears Recipe a try because it’s one of those recipes that wins you over at the very first bite. It’s fresh, crunchy, and bursting with sweet and tangy flavors, perfect for any occasion where you want something healthy and delicious. Trust me, once you make it, it will quickly become one of your favorite salads to bring to the table.