Salads
This broccoli and cashew salad recipe delivers a perfect balance of textures and flavors—crisp florets, buttery cashews, and a velvety dressing that ties everything together. The secret lies in toasting the cashews for extra depth while keeping the broccoli vibrant and fresh.
I developed this salad after realizing how often nutty, protein-rich sides get overlooked in favor of heavier options.
The magic happens in the dressing—a creamy blend of tahini, lemon, and garlic that coats every bite without overpowering the natural sweetness of the broccoli or the earthy richness of the cashews.
This isn’t just another salad; it’s a complete meal with plant-based protein, fiber, and healthy fats that keep you satisfied. The best part? It comes together in under 20 minutes, making it perfect for weeknight dinners or meal prep.
What you’ll end up with is a salad that’s crunchy, creamy, and impossibly fresh—each forkful offers a satisfying contrast between the tender broccoli, toasted cashews, and silky dressing.
The optional garnish of sesame seeds adds an extra layer of texture, while fresh herbs like cilantro or parsley brighten the dish. This isn’t just a side; it’s a standout main dish that proves salads can be hearty and delicious.
Serve it chilled for maximum crispness, or at room temperature for a warm, comforting bowl. Pair it with grilled proteins or enjoy it solo—either way, this salad is designed to impress without the fuss. Ready to elevate your salad game? Let’s get started.
Ingredients for broccoli and cashew salad
Crisp broccoli meets buttery cashews in this creamy, protein-packed salad that's anything but boring.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 6 whole | Cut into bite-sized florets, stems peeled |
| Raw Cashews 🥜 | 1 ½ cups | Unsalted, toasted for depth |
| Tahini 🥄 | ½ cup | Sesame paste for creaminess |
| Fresh Lemon Juice 🍋 | 3 tbsp | Brightens the dressing perfectly |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic punch |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality for richness |
| Maple Syrup 🍯 | 1 tbsp | Balances flavors naturally |
| Water 💧 | ¼ cup | For tahini dressing consistency |
| Toasted Sesame Seeds 🌾 | 1 tbsp | For final crunchy garnish |
| Fresh Cilantro Leaves 🌿 | ¼ cup | Chopped for fresh brightness |
| Salt 🧂 | ½ tsp | Sea salt for seasoning |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for heat |
| Red Pepper Flakes 🔥 | ¼ tsp | Optional for subtle heat |
The cashews are the star here—raw, unsalted cashews toast up perfectly in a dry pan for about 5 minutes, releasing that nutty aroma. Trader Joe's bulk section has the best prices, but any grocery store carries them. Toast them until golden, then let them cool completely before adding to the salad. The broccoli? Fresh is non-negotiable—look for bright green florets with tight buds at the store. If you're prepping ahead, keep the broccoli and cashews separate until serving to maintain that perfect crunch. And trust me, toasting those cashews is worth the extra minute—the flavor difference is massive.
No tahini? Substitute with peanut butter at half the amount, though the flavor will shift slightly. Short on lemon juice? Lime works in a pinch, but lemon's brightness is ideal here. The dressing ratio is key—water thins it just enough to coat without making it soggy. For extra protein, toss in edamame or chickpeas. The sesame seeds? Toast them in the same pan as the cashews—double duty, zero extra effort. Want it spicier? Add a dash of sriracha to the dressing instead of red pepper flakes.
This salad keeps beautifully—3-4 days in the fridge if you store the dressing separately. The broccoli stays crispest when kept dry, so toss it with the dressing right before serving. For meal prep, portion into containers with dressing on the side. The cashews and sesame seeds can be toasted ahead and stored in an airtight container for up to 2 weeks. Pro tip: Serve it chilled for maximum crispness, but it's also delicious at room temperature if you're in a hurry.
Why You'll Love This Recipe
- No-Cook Magic: I swear by this when I’m too tired to chop. Toss raw cashews and broccoli crowns into a bowl—no boiling, no waiting—just a quick soak for the nuts and a snappy lemon-tahini dressing. The crunch alone sells me.
- Creamy Crunch Balance: That tahini-lemon combo? It’s like a hug for your taste buds—rich but bright, nutty but tangy. The garlic cloves add a punch, but it’s the raw cashews that take it over the top. Honestly, I’ll eat this salad before actual dinner sometimes.
- Packable Anywhere: Between us, this is my go-to for lunchboxes or picnic spread. The broccoli stays crisp, the cashews don’t turn to mush, and the dressing clings perfectly. I’ve fed it to kids, coworkers, and even my skeptical partner—no complaints.
- Budget-Friendly Staples: Fresh broccoli crowns are cheap, cashews last forever, and tahini turns one jar into dressings for weeks. I’ll be real: it’s not fancy, but it’s solid—no wasted ingredients, no last-minute grocery runs. My wallet thanks me.
Step-by-step instructions for broccoli and cashew salad
This creamy, crunchy salad comes together in minutes with bold flavors you'll want to make again.
Toast the Cashews for Maximum Flavor
Preheat your oven to 350°F and spread the 1.5 cups raw cashews evenly on a baking sheet. Toast them for 8-10 minutes until they turn a rich golden brown and release their nutty aroma. This step is crucial—it deepens their flavor and prevents them from being bland in the salad.
Watch them closely after 5 minutes because they burn quickly. Once toasted, let them cool completely before using. The warmth will continue to develop their flavor as they sit. I like to spread them out in a single layer so they toast evenly rather than clumping together.
Prepare the Tahini Dressing
In a medium bowl, whisk together the 0.5 cup tahini, 0.25 cup water, 3 tbsp fresh lemon juice, 1 tbsp maple syrup, 0.5 tsp salt, and 0.25 tsp black pepper until completely smooth. The mixture should be creamy but still pourable—this is your base.
Next, add the 2 cloves minced garlic cloves and 0.5 cup extra-virgin olive oil, whisking continuously. You'll notice the dressing immediately thicken as the tahini emulsifies with the oil. If it becomes too thick, add 1-2 teaspoons of water to reach your desired consistency. This creamy dressing is the heart of the salad, so take your time getting it just right.
Blanch and Prep the Broccoli
Cut the 6 whole fresh broccoli crowns into bite-sized florets, peeling the stems if they're thick. Bring a large pot of water to a boil and add 1 teaspoon of salt. Once boiling, add the broccoli and cook for 2-3 minutes until bright green and just tender—it should still have a slight bite. Immediately drain and rinse under cold water to stop the cooking process and preserve that vibrant color.
Drain well and transfer to a large bowl. While still warm, sprinkle with 0.25 tsp red pepper flakes if you like a little heat. Let it cool completely before assembling the salad—this prevents the broccoli from wilting when mixed with the dressing. The bright green color is your signal that it's ready for the next step.
Assemble and Garnish
Add the cooled broccoli to the bowl with the toasted cashews. Pour the tahini dressing over everything and gently toss until the broccoli is evenly coated. The salad should look vibrant with creamy streaks of dressing throughout. If it seems dry, add 1-2 tablespoons of water to loosen it up.
Finally, sprinkle with 1 tbsp toasted sesame seeds and 0.25 cup chopped fresh cilantro leaves. The sesame seeds add a nutty crunch while the cilantro brings fresh brightness. Toss gently one last time and taste—adjust seasoning if needed. This salad is best served immediately while the broccoli is still crisp and the cashews are at their peak crunch.
Pro Tips For Making Broccoli And Cashew Salad
- STEAM BROCCOLI UNTIL TENDER-CRISP: I learned this the hard way—overcooked broccoli turns to mush in salads. Steam the crowns for exactly 3-4 minutes (cut side down) until bright green and just slightly resistant when pierced with a knife. That tiny bit of bite keeps the salad from feeling soggy.
- SOAK CASHEWS 15 MINUTES: Raw cashews are rock-hard until soaked. Toss them in hot water for 15 minutes (not boiling) before draining and topping with ice water—this stops cooking and makes them creamy when blended. Skip this, and your tahini dressing will taste like you’re chewing gravel.
- TOSS BROCCOLI IN ICE WATER: Blanch the steamed broccoli in ice water for 30 seconds right after cooking. This locks in color and stops cooking instantly—no more graying florets or limp texture. Drain well, but don’t squeeze; you’ll crush the crowns.
- GARLIC: MINCE, DON’T GRATE: Grated garlic turns bitter and muddies the dressing. Mince it finely (or use a microplane sparingly) and let it sit in the tahini-lemon mix for at least 10 minutes before serving. This lets the flavors meld without overpowering the bright, nutty base.
Troubleshooting this recipe
Broccoli Too Soft
If your broccoli turns mushy instead of crisp-tender, you likely overcooked it during blanching. The key is 2-3 minutes max in boiling water—it should stay bright green with a slight bite. For extra crispness, try steaming for 1-2 minutes instead of boiling, then shock in ice water immediately.
I’ve found that younger broccoli crowns (smaller florets) cook faster, so adjust time accordingly. 🥦
Dressing Too Thick
A dressing that clumps or refuses to coat properly means the tahini needs thinning. Start with 1 teaspoon of water at a time, whisking vigorously until smooth. For stubborn batches, add ½ teaspoon of Dijon mustard as an emulsifier—it binds the oil and tahini beautifully.
I’ve also had success with a splash of warm water (not boiling) to help dissolve the tahini more easily. 🥄
Cashews Stay Bland
Under-toasted cashews will taste flat and uninspired. For maximum flavor, toast them in a dry skillet over medium heat for 5-6 minutes, stirring constantly, until they’re fragrant and golden. If you prefer oven toasting, spread them on a parchment-lined tray and bake at 350°F for 8-10 minutes.
Pro tip: Add ½ teaspoon of smoked paprika to the cashews during toasting for a subtle smoky depth. 🥜
Salad Too Dry
If the dressing seems insufficient after tossing, don’t just add more—it’ll dilute the flavors. Instead, mix 1 tablespoon of water or lemon juice directly into the dressing bowl and whisk vigorously before redistributing.
For extra moisture, add 2 tablespoons of plain yogurt or coconut milk to the dressing for a lighter, creamier texture. I’ve also found that lettuce leaves (like butter lettuce) absorb dressing beautifully if added last. 💧
Flavor Imbalance
If the salad tastes too sweet or sour, adjust the dressing ratio. For sweetness, reduce the maple syrup by ½ teaspoon and add ½ teaspoon of apple cider vinegar for tang. If it’s too tart, add ½ teaspoon of honey or more maple syrup.
For a saltier profile, increase the sea salt to ¾ teaspoon and taste as you go. Trust your palate—small adjustments make all the difference. 🌶️
Prep Ahead Issues
Broccoli loses crispness when stored with dressing, so keep them separate until serving. Store blanched broccoli in an airtight container with paper towels to absorb moisture, and refrigerate for up to 2 days.
Toasted cashews stay fresh for 5 days in an airtight container, but add them fresh if possible for peak crunch. The dressing keeps for 1 week in the fridge—just give it a good stir before using. ❄️
Nutrition facts
Frequently asked questions
Can I use roasted broccoli instead of blanched?
Roasting broccoli at 400°F for 15-20 minutes with olive oil, salt, and pepper adds a delicious caramelized depth. Just make sure it's still tender with a slight bite—over-roasting makes it too soft. The flavor will be richer, but the texture will be slightly different from the crisp-tender blanched version.
How do I make this salad nut-free?
Swap the cashews for toasted pumpkin seeds or sunflower seeds (½ cup) for a similar crunch. For extra protein, add ½ cup cooked quinoa or chickpeas. The tahini can be replaced with 2 tablespoons of peanut butter thinned with water, though the flavor will shift slightly. Always check labels for cross-contamination warnings if allergies are a concern.
What's the best way to store leftovers?
Store the broccoli and cashews separately in airtight containers for up to 2 days to maintain crispness. Keep the dressing in a separate jar and mix everything together just before serving. The toasted cashews stay fresh for 5 days in an airtight container, while the dressing lasts 1 week in the fridge. For maximum freshness, toss with dressing right before eating.
Can I make this salad ahead of time?
Yes, but assemble it last-minute for best results. Prep all components separately: toast the cashews, blanch the broccoli, and make the dressing. Store them in airtight containers in the fridge. When ready to serve, toss everything together and garnish with fresh herbs. The broccoli stays crispest when kept dry until the final mix. This method works perfectly for meal prep!
Why does my dressing separate?
Tahini dressings naturally separate when left sitting. Give it a good whisk before using, or add ½ teaspoon of Dijon mustard to help emulsify. For extra insurance, whisk in 1 tablespoon of warm water to dissolve the tahini completely. If it's still too thick, add water 1 teaspoon at a time until smooth. Always whisk vigorously when combining with the salad ingredients.