Broccoli & Cashew Crunch Salad with Sweet Honey Poppyseed Dressing

Broccoli Crunch Salad

There’s something special about a salad that balances crunch, sweetness, and creaminess in every bite. This Broccoli & Cashew Crunch Salad is my elevated take on a Whole Foods-inspired favorite, packed with texture, flavor, and a dreamy poppy seed dressing. It’s fresh, light, and makes the perfect side dish for any meal—or even a meal on its own.

Why You’ll Love This Salad

• Easy to Make – Just chop, toss, and dress!

• Nutrient-Packed – Broccoli is loaded with vitamins, cashews bring healthy fats, and dates add natural sweetness.

• No Cooking Required – Perfect for busy days when you want something fresh and delicious without turning on the stove.

Ingredients You’ll Need

This recipe keeps it simple yet flavorful, using a few key ingredients that work together beautifully:

For the Salad:

✅ Broccoli Florets – Crisp, slightly sweet, and the perfect base for this dish.
✅ Roasted Cashews – Buttery, crunchy, and slightly salty for balance.
✅ Chopped Dates – Natural caramel-like sweetness with a chewy texture.
✅ Thinly Sliced Red Onion – A little bite to contrast the sweetness.

For the Dressing:

✅ Mayonnaise or Greek Yogurt – For that creamy, luscious texture.
✅ Maple Syrup or Honey – A touch of natural sweetness.
✅ Poppy Seeds – For a subtle crunch and visual appeal.
✅ Red Wine Vinegar – A little tang to brighten things up.
✅ Dijon Mustard – A hint of sharpness to round out the flavors.
✅ Sea Salt & Black Pepper – Because seasoning is everything!

Broccoli & Cashew Crunch Salad with Sweet Honey Poppyseed Dressing

Ingredients:

• 4 cups broccoli florets (cut into bite-sized pieces)

• ½ cup roasted cashews (lightly salted)

• 4 dates chopped

• 1/4 onion, thinly sliced

Dressing:

• ⅓ cup mayonnaise (or Greek yogurt if you prefer)

• 1 ½ tbsp maple syrup (or honey)

• 1/2 teaspoon poppy seeds

• 1 tbsp red wine vinegar

• ½ tsp Dijon mustard

• ½ tsp sea salt

• ¼ tsp black pepper

Instructions:

1. Wash Broccoli, Drain and pat dry. This keeps it vibrant green while softening the crunch.

2. Toss the broccoli, cashews, raisins, and red onion in a large bowl.

3. Make the dressing – In a small bowl, whisk together the mayo (or Greek yogurt), maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.

4. Pour the dressing over the salad and toss well to coat. Let it sit for 10-15 minutes to absorb the flavors.

5. Serve chilled or at room temperature.