Dinner

Broccoli Salad with Carrots, Cranberries, and Cashews in a Maple Lemon Dressing Recipe

ByJake Silas February 4, 2026February 4, 2026

Introduction

This vibrant broccoli salad combines crisp vegetables, tangy pickled onions, and a sweet, zesty dressing for a refreshing side dish. It’s quick to prepare and bursting with contrasting textures and flavors that make it perfect for any meal.

A white bowl filled with a fresh salad containing bright green broccoli florets, orange carrot ribbons, and thin pale yellow strips of cheese or similar ingredient. Scattered over the top are thin, curly, pickled red onion rings and small white cashew nuts. There are also some dark, small dried fruits or nuts mixed in, adding contrast. The bowl is placed on a white marbled surface, with a wooden spoon holding some salad to the left and a small white bowl with more pickled red onions on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g broccoli florets, broken into small pieces
2 carrots, peeled lengthways into large ribbons
50g dried cranberries
50g cashews, toasted, roughly chopped
80ml cider vinegar
1 tbsp caster sugar
¼ tsp sea salt flakes
1 red onion, finely sliced
50ml extra virgin olive oil
1 tbsp maple syrup
1 lemon, zested and juiced

Instructions

Step 1: To make the pickle, heat the cider vinegar, caster sugar, and sea salt flakes in a small pan. Bring it to a boil and let it boil for 1 minute until the sugar dissolves.
Step 2: Add the finely sliced red onion to the pan, reduce the heat, and simmer for 1 minute. Then remove from the heat, cover, and let it cool completely.
Step 3: In a large bowl, combine the broccoli florets, carrot ribbons, dried cranberries, and toasted cashews.
Step 4: Add the cooled pickled onion to the bowl, reserving the pickling liquid for the dressing.
Step 5: Whisk together the reserved pickling liquid, extra virgin olive oil, maple syrup, lemon zest, lemon juice, and 2 tablespoons of cold water until well combined.
Step 6: Pour the dressing over the salad vegetables, then toss everything together until well coated and evenly mixed.

Tips & Variations

For added crunch, substitute cashews with toasted almonds or walnuts.
If you prefer a milder onion flavor, soak the sliced onion in cold water for 10 minutes before pickling.
Add some crumbled feta or goat cheese for a creamy contrast.
For a hint of spice, include a pinch of chili flakes in the dressing.

Storage

Store the broccoli salad in an airtight container in the refrigerator for up to 2 days. The flavors develop nicely overnight. When ready to serve, give it a gentle toss and serve chilled or at room temperature. Avoid storing for too long as the vegetables may soften.

How to Serve

A white bowl on a white marbled surface holds a colorful salad with several layers. The base layer is dark green broccoli florets cut into small pieces, spread around the bowl. On top of the broccoli are thin, curly orange carrot ribbons laid loosely. Bright pink pickled onion rings are scattered over the carrots, adding a pop of color. Small white cashew nuts are mixed throughout, along with some kidney beans for extra texture. The salad looks fresh and vibrant with a mix of rough, smooth, and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, the salad can be prepared a few hours or a day ahead. The pickled onions and dressing benefit from some resting time, enhancing the flavors. Just keep it refrigerated and toss before serving.

Is this salad suitable for vegans?

Yes, this broccoli salad uses only plant-based ingredients, making it suitable for vegan diets. Just ensure any optional additions like cheese are omitted or replaced with vegan alternatives.