Vegan Paleo Broccoli Cashew Salad

This Vegan Paleo Broccoli Cashew Salad is jazzed up with a curried cashew cream dressing. It's a quick, easy and healthy side that's always a crowd pleaser!

Course Side Dish

Cuisine Chinese

Prep Time 10

Chilling 1

Total Time 10

Servings People, as a side

Calories 269kcal

Author FoodFaithFitness

Ingredients

For the dressing:

3/4 Cup Roasted, Salted Cashews soaked in water overnight (105g)
5 1/2 Tbsp Water
1 Tbsp Apple Cider Vinegar
4 tsp Yellow curry powder
2 1/2 tsp Honey (or agave for vegan)
1/2 tsp Salt
Pinch of pepper

For the salad:

4 Cups Broccoli, cut into bite-sized pieces (230g)
1/2 Cup Cilantro, roughly chopped
1/4 Cup Red onion, diced
1/4 Cup Dried unsweetened cranberries, roughly chopped (28g)
2 Slices Cooked Bacon, diced (omit for vegan)
2 Tbsp Sunflower seeds (15g)
2 Tbsp Roasted salted Cashews, chopped (12g)

Instructions

Drain the cashews and place into a small food processor (mine is 3 cups.) Add the remaining dressing ingredients into the food processor and blend until smooth and creamy, stopping to scrape down the sides often. This will take a few minutes so be patient.
In a large bowl combine the broccoli, red onion, cilantro, bacon and cranberries. Stir until evenly mixed.
Stir in the dressing until the salad is evenly coated. Cover and refrigerate for at least one hour to let the flavors develop.
Just before serving, mix in the sunflower seeds and cashews and DEVOUR

Video

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Nutrition