Salads
This broccoli and cashew salad recipe transforms a simple green salad into a textural masterpiece—where crisp-tender broccoli florets meet buttery cashews in a tangy, creamy dressing.
The secret lies in balancing peppery greens with the rich, nutty crunch of toasted cashews, creating a salad that's as satisfying as it is refreshing. I developed this version after realizing most salads lack that satisfying bite, and the cashews solve that problem beautifully.
What makes this salad stand out is the three-stage texture approach: roasted broccoli for depth, toasted cashews for crunch, and a creamy dressing that binds everything together without overpowering.
The recipe defaults to a vegetarian version with feta cheese, but I've included a simple swap for vegan-friendly alternatives that maintain the same rich flavor profile. It's the kind of salad that holds up for lunch or dinner—no wilting or soggy greens here.
The dressing is where the magic happens—a blend of Dijon mustard, lemon juice, and olive oil that cuts through the richness of the cashews while complementing the broccoli's natural pepperiness.
When assembled, you'll get a salad with bold layers: the heat of the roasted broccoli, the crunch of the cashews, and the creaminess of the dressing, all balanced perfectly. This isn't just another green salad—it's a flavor-packed dish that feels indulgent yet light.
Perfect for meal prep, potlucks, or a quick weeknight dinner, this salad keeps well for up to three days in the fridge, with the cashews staying crispy and the dressing maintaining its tang.
The recipe scales easily too, so you can double it for gatherings without breaking a sweat. Let's get started on creating this crunchy, nutty twist on a classic salad.
Ingredients for broccoli and cashew salad
Pantry staples meet fresh produce for this crunchy, nutty salad masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 1 ½ lb | Cut into bite-sized florets, stems peeled |
| Raw Cashews 🥜 | 1 ½ cups | Unsalted, toasted until golden |
| Baby Spinach 🥬 | 5 oz | Packed, for peppery base |
| Crumbled Feta Cheese 🧀 | ½ cup | Vegetarian, 2% fat preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Lightly fruity, not bitter |
| Dijon Mustard 🍯 | 1 tbsp | Mellow, not sharp variety |
| Fresh Lemon Juice 🍋 | 3 tbsp | From 1 large lemon, freshly squeezed |
| Honey 🍯 | 1 tbsp | Wildflower preferred for depth |
| Garlic Cloves 🧄 | 2 cloves | Minced, for dressing punch |
| Diamond Crystal Kosher Salt 🧂 | ¾ tsp | Fine grain for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Red Wine Vinegar 🍷 | 1 tbsp | Dry, not sweet variety |
| Red Bell Pepper 🌶️ | ¼ cup | Diced, for added crunch |
| Toasted Sesame Seeds 🌱 | 1 tsp | For nutty finishing touch |
The broccoli crowns are the star here—look for bright green florets with tight buds at the store. Whole Foods or Trader Joe's usually carry the best quality, but any grocery store's produce section will do. For the cashews, Costco's bulk bin is my go-to for the best price—just make sure they're raw and unsalted. If you can't find raw, toast regular cashews in a dry pan until golden for that buttery flavor. The feta should be crumbled by hand for the best texture—pre-shredded gets clumpy and loses flavor fast. For a vegan version, swap the feta for vegan feta or marinated tofu cubes.
No honey? Maple syrup works perfectly—just use the same amount. Short on Dijon? Yellow mustard at half the quantity gets you close, though it'll be less refined. The dressing is where the magic happens, so don't skimp on the olive oil—California extra-virgin adds the best fruity notes. If you're making this ahead, store the dressing separately until serving to keep the spinach crisp. The red bell pepper can be swapped for shredded carrots if you prefer a sweeter crunch, and the sesame seeds? Toast them in a dry pan for 30 seconds to deepen their flavor.
This salad keeps beautifully for 3 days in the fridge, with the cashews staying crispy if stored in an airtight container. The dressing separates a bit, so give it a quick stir before serving. For meal prep, I like to portion the dressing separately and assemble everything the morning of—the broccoli stays crisp-tender that way. If you're doubling the recipe for a crowd, just scale up the ingredients and use a large mixing bowl to toss everything together. The flavors actually improve after sitting for an hour, so make it ahead if you can.
Why You'll Love This Recipe
- No-Cook Magic: I swear by this—just chop the broccoli crowns into bite-sized florets, toss them with raw cashews (no soaking!), and let the olive oil do its work. Five minutes of active time, zero oven or stove required.
- Crunchy-Creamy Balance: That first bite of crisp broccoli with the buttery cashews? Pure satisfaction. The feta crumbles add a salty tang that makes the spinach feel luxurious, and the olive oil ties it all together without overpowering.
- Lunchbox Hero: Honestly, this is my go-to for work lunches or kids’ school meals. Pack it in a jar with the dressing on the bottom, and it stays fresh for days. My daughter picks out the feta first, but still asks for seconds—proof it’s foolproof.
- Budget-Friendly Crunch: Cashews might seem fancy, but a small bag stretches forever in this salad. Broccoli’s one of the cheapest veggies out there, and feta lasts weeks in the fridge. It’s the kind of meal that makes grocery bills feel lighter.
Step-by-step instructions for broccoli and cashew salad
Here's how to assemble this vibrant salad with perfect texture and flavor balance.
Toast the Cashews for Maximum Crunch
Preheat your oven to 325°F and spread the 1.5 cups raw cashews evenly on a baking sheet. Toast them for 8-10 minutes until they're fragrant and just beginning to turn golden. Stir halfway through for even toasting—you want them nutty but not burned.
Let them cool completely before using. This toasting step makes all the difference—raw cashews can taste bland, but toasted ones add that irresistible crunch and depth of flavor. Keep an eye on them; they go from perfect to burnt in seconds.
Blanch the Broccoli for Crisp-Tender Florets
Bring a pot of salted water to a boil and prepare an ice bath. Cut the 1.5 lb fresh broccoli crowns into bite-sized florets, peeling the stems as directed. Blanch the florets for 1 minute and 30 seconds until bright green but still crisp.
Immediately transfer them to the ice bath to stop the cooking process. Drain well and pat dry with paper towels. This quick blanching preserves their vibrant color and crisp texture while making them easier to digest. If you skip this step, your broccoli will turn mushy and dull in color.
Prepare the Dressing with Perfect Balance
In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 1 tbsp Dijon mustard, 3 tbsp fresh lemon juice, 1 tbsp honey, 1 tbsp red wine vinegar, 2 cloves minced garlic, 0.75 tsp kosher salt, and 0.5 tsp black pepper until emulsified.
Taste and adjust—you might want a touch more lemon for brightness or honey for sweetness. The dressing should coat the back of a spoon but still be pourable. This tangy, slightly sweet dressing is the secret to making this salad irresistible. Don't be afraid to tweak it to your taste.
Assemble the Salad with Crunchy Layers
In a large bowl, combine the blanched broccoli florets, 5 oz baby spinach, 0.25 cup diced red bell pepper, and 1.5 cups toasted cashews. Pour the dressing over everything and toss gently but thoroughly to coat all ingredients evenly.
Let it marinate for 5 minutes while you prepare the final toppings. This resting time allows the flavors to meld together. The spinach will wilt slightly, the broccoli will absorb some dressing, and the cashews will soften just enough to be delicious without losing their crunch.
Finish with Feta and Sesame for Perfect Texture
Just before serving, sprinkle the salad with the 0.5 cup crumbled feta cheese and 1 tsp toasted sesame seeds. Toss gently one final time to distribute these elements. The feta adds a salty, creamy contrast to the crunchy vegetables, while the sesame seeds provide an extra nutty dimension.
Serve immediately while everything is still crisp and vibrant. This salad tastes best fresh out of the bowl—wait too long, and the spinach will wilt completely. Pair it with grilled chicken or warm pita bread for a complete meal.
Pro Tips For Making Broccoli And Cashew Salad
- STEAM BROCCOLI UNTIL CRISP: I learned this the hard way—overcooking broccoli turns it into sad, limp mush. Use a bamboo steamer over boiling water for exactly 3-4 minutes (cut side down, stems intact). Test with a fork: it should hold its shape but yield slightly. Immediately plunge into ice water to stop cooking—this keeps the color vibrant and texture perfect for the salad.
- SOAK CASHEWS 15 MINUTES: Raw cashews are rock-hard and stubborn. Skip the microwave shortcut—soak them in hot (not boiling) water for 15 minutes instead. This softens them evenly without turning them greasy. Drain and pat very dry before toasting in olive oil, or they’ll steam instead of crisp up.
- SALT FETA BEFORE CRUMBLING: Feta loses its punch when it sits in dressing. Sprinkle it with a pinch of flaky salt (like Maldon) and let it sit for 5 minutes before adding to the salad. This boosts flavor and prevents it from dissolving into a bland paste—especially important if you’re using pre-crumbled feta from a tub.
- DRESSING LAST MINUTE: This isn’t the prettiest method, but it’s the tastiest: toss the spinach and broccoli dry first, then fold in the dressing just before serving. The spinach wilts less, and the feta stays crumbly instead of soggy. If you’re worried about timing, keep the dressing separate and drizzle it on tableside—like a grown-up version of ranch.
Best sauces and condiments for this recipe
Classic Creamy Dressing
This tangy-sweet dressing with Dijon mustard and lemon juice is the foundation of the salad's flavor. I use California extra-virgin olive oil for its fruity notes, which complement the broccoli's natural pepperiness.
For a vegan version, simply replace the honey with agave syrup—it mimics the sweetness perfectly while keeping the dressing cohesive. The key is emulsifying the dressing properly so it clings to every ingredient. 🍋
Spicy Sesame Dressing
For a bold twist, swap the classic dressing for a spicy sesame version by replacing half the olive oil with 1 tbsp toasted sesame oil and adding ½ tsp sriracha or gochujang paste.
This adds a deep umami kick that pairs beautifully with the cashews. I love this variation for adding heat without overpowering the fresh vegetables. It’s especially good if you enjoy Asian-inspired flavors.
Tahini-Lemon Dressing
Creamy and nutty, this dressing swaps olive oil for ¼ cup tahini and adds 1 tbsp lemon juice to balance the richness. Thin with 2 tbsp water if needed, then whisk in 1 tsp maple syrup for sweetness.
The tahini adds a subtle earthiness that enhances the broccoli and cashews. It’s a game-changer for those who love Mediterranean flavors with a nutty depth. 🥜
Balsamic Glaze Drizzle
For a sweet and tangy finish, drizzle the assembled salad with 2 tbsp reduced balsamic glaze just before serving. The glaze adds a glossy sheen and a caramelized sweetness that cuts through the richness of the cashews.
I recommend using Trader Joe’s balsamic glaze for its perfect balance of sweet and sour. This works especially well if you prefer a lighter dressing overall.
Peanut Sauce Swap
Transform this salad into a Thai-inspired dish by replacing the dressing with a peanut sauce. Blend ½ cup creamy peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp grated ginger, and 1 tsp honey with 2 tbsp water to thin.
This sauce adds a creamy, savory depth that pairs perfectly with the crunch of the cashews and broccoli. It’s a crowd-pleaser for those who love bold, international flavors. 🌶️
Nutrition facts
Frequently asked questions
Can I use raw cashews instead of toasted?
Raw cashews will work, but toasting brings out their natural buttery flavor and crunch. For a quick fix, dry-toast them in a skillet over medium heat for 3-4 minutes, stirring constantly until fragrant. If you're short on time, lightly toast them in the microwave for 1-2 minutes (check frequently to avoid burning). The texture won't be quite as crisp, but the flavor improvement is worth it.
How do I keep the broccoli from getting soggy?
Blanching is key—it preserves the broccoli's texture while making it tender. After blanching, immediately transfer to an ice bath to stop cooking, then drain and pat very dry with paper towels. Assemble the salad just before serving, and store dressing separately if prepping ahead. The spinach wilts slightly when dressed, but the broccoli stays crisp for 2-3 hours at room temperature.
What's the best way to make this vegan?
Swap the feta for vegan feta (like Follow Your Heart brand) or marinated tofu cubes. For the dressing, replace honey with 1 tbsp agave syrup or maple syrup. Use vegan mayo in the dressing if needed for creaminess, and ensure your olive oil is certified vegan. The texture and flavor will be just as satisfying—it's a great protein-packed meal for plant-based eaters.
Can I make this ahead of time?
Yes! Store all components separately in airtight containers for up to 3 days. Keep the dressing separate until ready to serve to maintain crispness. When assembling, toss everything together and let sit for 10 minutes before serving—this lets flavors meld while keeping the broccoli and cashews at their best. The feta stays fresh too, so you won't lose any creaminess.
What if I don't have Dijon mustard?
Use 1 tbsp yellow mustard instead—it won't be as refined, but it'll still add tang. For a smoother texture, blend the mustard with 1 tsp olive oil before adding to the dressing. If you're avoiding mustard entirely, add ½ tsp apple cider vinegar extra to boost acidity. The salad will still taste great, just with slightly different depth.