Broccoli Salad with Cashews and Raisins

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You know how I adore broccoli. broccoli_salad-3

Even broccoli knows.

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Metropolitan Market, the grocery shop just up the block from my homestead, turned me on to this tangy-sweet mixture. I was instantly smitten.

In fact, for a whole day and a half (just shy of 33 hours), I resisted roasting and overtly salting my broccoli as I usually do. Instead, I slathered florets in a creamy homemade dressing, let the flavors blend for more hours than I possessed patience, and then smiled my way through dinner.

The cashews add a warm richness while the raisins, well, you know as well as I do how sweet they can be.

Try it; I think you’ll be happy you did.

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Broccoli Salad with Cashews, Raisins, and Red Onion

Ingredients:

  • 3 crowns fresh broccoli, cut into small, bite-sized florets
  • 1/2 medium red onion, finely diced
  • 1 cup raisins
  • 1 cup cashews, coarsely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt (preferably low or full fat) 
  • 3 tablespoons sugar 
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar

Directions:

  1. Toss broccoli, onion, raisins, and cashews in a large bowl. Set aside.
  2. Whisk mayonnaise, yogurt, sugar, salt, and vinegar in a small bowl. Pour over broccoli and mix well to combine. Cover and chill the salad for at least 3 hours before eating.

Makes an absolute boatload.

Comments

  1. Wendy says

    Hi Andie – I haven’t visited your site in a while and wow what a feast you have on offer. This broccoli salad sounds divine – it is also nice if you add bits of crunchy bacon and pine nuts also go well with it.

    Will definately try this version.

  2. says

    This looks like a great variation of a recipe an old co-worker gave to me a few years ago but his had bacon. I’ll have to give yours a go!

    Then I got all excited at the end because my morning brain read “Makes an absolute boatload” as “Makes an absolute buttload” which I say all the time and thought I was the only one. Then I realized I was. D’oh!

  3. Alicia says

    I love broccoli salad. I add bacon and use dried cranberries in mine (that is if I don’t eat the bag of cranberries first). I will have to try replacing my sunflower seeds with cashews.

  4. says

    Oooh, I’m not sure how you managed to keep yourself from roasting it and eating it up….unless you had several heads and roasted the others whilst these soaked up the sauce? Looks delish though. I love broccoli salad. And all broccoli. YUM.

  5. Jules says

    You’re back! I was waiting with bated breath for your return :)
    This recipe will be perfect for our picnic at the vineyard on Saturday! And the sweet potato chili and accompanying corn bread are on the menu for Sunday and football.
    Thanks Andie!

  6. pedro says

    hello, i read your recipe now, looks great and while is seens quite healthy, people thinks that cooking takes a long time but there is a quick and healthy recipe.

  7. HootieMcBoob says

    So, it’s ridiculous how good this recipe is. Even my husband loved it, and he doesn’t like salad that doesn’t have bacon in it. Oooo, you know, I bet crumbled bacon would be good it this. He may be on to something.

    • says

      Made it! I did use nonfat greek yogurt bc it was what I had, and light canola mayonnaise. It was still yummy, didn’t taste like it was lacking anything to me despite being a little lighter. THANKS ANDREA!

  8. Vickie C says

    Finally a recipe you make that I already make too – we’re kindred spirits on this one! My favorite way to have broccoli, although I add a little bit of super-crisped and crumbled high-quality bacon. So good! I make it every Easter dinner.

  9. says

    I took this to a bbq potluck and it was a hit! I substituted sour cream for the yogurt and bacon for the raisins. Mmm mmm good way to eat broccoli. Thanks for the recipe!

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