Ingredients
For The Dressing:
- 3/4 cup roasted, salted cashews soaked in water overnight
- 5 1/2 tablespoons water
- 1 tablespoon apple cider vinegar
- 4 teaspoons yellow curry powder
- 2 1/2 teaspoons honey or agave for vegan
- 1/2 teaspoon salt
- Pinch of pepper
For The Salad:
- 4 cups broccoli cut into bite-sized pieces
- 1/4 cup red onion diced
- 1/2 cup cilantro roughly chopped
- 1/4 cup dried unsweetened cranberries roughly chopped
- 2 tablespoons sunflower seeds
- 2 tablespoons roasted salted cashews chopped
Instructions
- To make the dressing, 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, and cranberries. Stir until evenly mixed.
- Stir in the dressing until the salad is evenly coated. Cover and refrigerate for at least 1 hour to let the flavors develop.
- Just before serving, mix in the sunflower seeds and cashews.
