Salads
This broccoli and cashew salad recipe delivers the perfect balance of textures and flavors—crisp florets, nutty cashews, and a velvety tahini dressing that ties everything together. The key lies in fresh, vibrant ingredients that create a dish both satisfying and nutritious, ideal for meal prep or a light lunch.
I’ve perfected this salad to ensure every bite offers a satisfying crunch and rich creaminess that keeps you coming back for more.
The secret to this salad’s success is in the preparation: blanching the broccoli for a crisp-tender texture and lightly toasting the cashews for maximum flavor.
The tahini dressing, made with lemon juice and a touch of maple syrup, adds a creamy, tangy element that elevates the dish without overpowering the natural flavors. This recipe is designed to be simple yet impressive, perfect for both weeknight dinners and special occasions.
What you’ll end up with is a salad that’s as visually appealing as it is delicious—bright green broccoli, golden cashews, and a glossy dressing that coats every bite. The contrast of textures and flavors makes this dish incredibly satisfying, while the balanced nutrition keeps it a go-to for health-conscious eaters.
Ready to transform simple ingredients into a standout meal?
Whether you’re serving this salad as a side or a main dish, it’s versatile enough to pair with grilled proteins or stand alone. The recipe is foolproof, with clear steps to ensure you achieve the perfect texture and flavor every time.
Let’s get started on creating this restaurant-worthy dish at home.
Ingredients for broccoli and cashew salad
Fresh broccoli, nutty cashews, and a velvety tahini dressing—this salad is pure flavor magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 1 ½ lbs | Cut into bite-sized florets |
| Raw Cashews 🥜 | 1 ½ cups | Lightly toasted for flavor |
| Red Onion 🧅 | ½ whole | Thinly sliced, red preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness |
| Tahini 🥄 | ½ cup | Sesame paste, high quality |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness and balance |
| Lemon Juice 🍋 | ⅓ cup | Freshly squeezed, tangy |
| Pure Maple Syrup 🍯 | 2 tbsp | For subtle sweetness |
| Garlic Cloves 🧄 | 2 cloves | Minced, for aromatic depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground, for heat |
| Sesame Seeds 🌾 | 1 tbsp | Toasted, for garnish |
| Water 💧 | ¼ cup | For tahini dressing |
The broccoli is non-negotiable here—look for bright green crowns with tight florets at the grocery store. Whole Foods or Trader Joe's have the freshest cuts, but any well-stocked supermarket works. The cashews? Raw, not roasted—they toast up beautifully and add that perfect crunch. Toast them in a dry pan for 3-4 minutes until golden, then let them cool. That little effort makes all the difference. For the tahini, Kirkland Signature or Whole Foods 365 are my go-tos—they’re smooth and flavorful without being bitter.
No tahini? Substitute with peanut butter (same amount) or hummus (thin it with water). Running low on cashews? Almonds or pecans work too—just toast them first. The red onion adds a nice bite, but yellow or white will do in a pinch. Fresh parsley is ideal, but dried parsley at half the amount works if you're in a bind. For the dressing, if you don't have maple syrup, agave nectar or honey will work (though honey isn't vegan). The garlic is key—don't skip it, but if you're sensitive, use just one clove.
This salad keeps beautifully for 4 days in the fridge, but the broccoli gets soggy if you wait too long. Store the dressing separately and toss it together just before serving. The cashews and sesame seeds stay fresh for 2 weeks if kept in airtight containers. I like to prep everything the night before—blanch the broccoli, toast the cashews, and make the dressing. Then it's just a matter of assembling when you're ready to eat. Double the dressing if you're using it as a dip—it's that good.
Why You'll Love This Recipe
- No-Cook Magic: I swear by this when I’m too tired to chop much—just toss broccoli crowns, raw cashews, and red onion into a bowl. The tahini dressing does all the work, and honestly? It’s the kind of salad that feels fancy without any effort.
- Crunchy Creamy Balance: That first bite—crisp broccoli, buttery cashews, and a tangy tahini drizzle—is ridiculously good. The red onion adds a sharp kick, while parsley keeps it bright. It’s the kind of flavor combo that makes you eat it straight from the jar.
- Lunchbox Superstar: Between us, this is my go-to for meal prep—keeps for days in the fridge, and the flavors only get better. Pack it in jars for work or toss it in wraps for a quick bite. My kids even ask for it (yes, even on a Tuesday).
- Budget Win: Cashews and tahini might sound fancy, but they stretch this salad far. A single batch feeds four, and the ingredients are way cheaper than takeout. Plus, broccoli’s one of those veggies that’s always on sale—win-win.
Step-by-step instructions for broccoli and cashew salad
This vibrant salad combines crisp broccoli florets with toasted cashews and a luscious tahini dressing.
Prepare the Broccoli and Cashews
Start by cutting the 1.5 lbs fresh broccoli crowns into bite-sized florets, keeping the stems intact for extra crunch. Place them in a large mixing bowl and set aside. In a dry skillet over medium heat, toast the 1.5 cups raw cashews for 5-6 minutes, stirring constantly until they turn a golden brown color and release their nutty aroma. The cashews should be fragrant and slightly crispy—this enhances their flavor significantly. Immediately transfer them to a bowl and let cool completely before adding to the salad.
While the cashews toast, thinly slice the 0.5 whole red onion and chop the 0.25 cup fresh parsley into small pieces. Add both to the mixing bowl with the broccoli florets. The parsley will add freshness while the onion brings a subtle sharpness that balances the richness of the tahini dressing.
Create the Creamy Tahini Dressing
In a separate bowl, whisk together the 0.5 cup tahini, 0.25 cup extra-virgin olive oil, 0.33 cup lemon juice, and 2 tbsp pure maple syrup. The tahini might be thick at first, so gradually add the 0.25 cup water while whisking until the mixture becomes smooth and creamy. This step is crucial for achieving that velvety texture promised in the title.
Next, add the 2 cloves minced garlic, 0.5 tsp salt, and 0.25 tsp black pepper to the tahini mixture. Whisk vigorously for 1 minute until everything is well combined and the dressing is completely smooth. Taste and adjust the seasoning if needed—you might want to add a bit more lemon juice for brightness or salt for depth.
Combine and Toast the Sesame Seeds
Pour the tahini dressing over the broccoli and onion mixture in the mixing bowl. Gently toss everything together until the broccoli florets and onions are evenly coated with the creamy dressing. The salad should look vibrant and glossy, with the tahini clinging to every piece of broccoli.
In a small dry skillet over medium heat, toast the 1 tbsp sesame seeds for 1-2 minutes until they turn a rich golden brown and become fragrant. This step adds a delightful nutty crunch that complements the creamy dressing and tender broccoli. Let the sesame seeds cool for a minute before sprinkling them over the salad.
Serve Immediately for Maximum Freshness
Give the salad one final toss to distribute the dressing evenly and sprinkle the toasted sesame seeds on top. Serve immediately while the broccoli is still crisp-tender and the dressing is at its creamiest. This salad is best enjoyed fresh, as the broccoli will soften slightly over time.
For the best experience, serve this salad as a light lunch or side dish with grilled chicken or fish. The combination of creamy tahini, crunchy cashews, and fresh broccoli creates a perfect balance of textures and flavors that will leave everyone asking for seconds.
Pro Tips For Making Broccoli And Cashew Salad
- STEAM BROCCOLI UNTIL CRISP-TENDER: I learned this the hard way—overcooking broccoli turns it to mush, and no one wants a sad salad. Steam the crowns for exactly 3-4 minutes (cut-side down in a steamer basket over boiling water), then plunge into ice water to stop cooking. The bright green color and slight bite are non-negotiable here.
- SOAK CASHEWS IN HOT WATER: Raw cashews are tough little devils if you don’t prep them right. Pour 1 cup boiling water over 1 cup cashews and let them sit for 10 minutes. This softens them evenly—no need to chew like you’re eating popcorn. Drain and pat dry before tossing with the rest.
- THINLY SLICE RED ONION: Skip the chopping knife for this one. Use a mandoline or sharp chef’s knife to slice the red onion paper-thin (about 1/16-inch). The result? A sweet, sharp crunch that doesn’t overpower the tahini dressing. Let it sit in cold water for 5 minutes to mellow the bite—trust me, your mouth will thank you.
- WHISK TAHINI WITH LEMON FIRST: Tahini and water? That’s just sad. Start your dressing by whisking the tahini with lemon juice (about 2 tablespoons) until it’s completely smooth—no lumps, no grit. Then add the garlic, maple syrup, and water. This emulsifies the dressing properly, so it clings to the broccoli instead of pooling at the bottom of the bowl.
Dietary considerations for this recipe
Vegan-Friendly Foundation
This salad is naturally vegan—no animal products here! The tahini dressing replaces dairy-based creams, while cashews provide protein without eggs or cheese. I’ve tested it with vegan maple syrup and olive oil to ensure it’s plant-based through and through.
The only thing to watch is the sesame seeds, which are often processed in facilities handling dairy—check labels if strict veganism matters to you. 🌱
Gluten-Free by Design
With no grains or wheat-based ingredients, this salad is gluten-free as written. The tahini, cashews, and broccoli are all naturally gluten-free, and the dressing contains no hidden gluten sources.
Just double-check your tahini brand—some flavored varieties may contain additives. I recommend Kirkland Signature or Whole Foods 365 tahini for guaranteed safety. 🥄
Nut-Free Adaptation
If cashews are off-limits, swap them for toasted pumpkin seeds or sunflower seeds (¼ cup each) for a similar crunch. For extra protein, add chickpeas (½ cup, rinsed and drained) or edamame (½ cup, shelled).
The texture will shift slightly, but the salad remains satisfying. Just toast the seeds first to enhance flavor. 🌾
Low-Carb Options
This salad is already low-carb with just 12g net carbs per serving (without adjustments). To make it even lower, reduce the maple syrup to 1 tbsp and omit the red onion (which adds 4g net carbs).
The tahini dressing remains rich and satisfying while keeping carbs in check. Perfect for keto or low-carb diets! 🥦
Allergen Considerations
For sesame allergies, omit the sesame seeds and garnish with toasted pumpkin seeds instead. If tree nuts are a concern, use sunflower seeds or quinoa (½ cup, cooked) as a base.
Always check labels on tahini—some brands contain traces of soy or peanuts. When in doubt, make your own tahini at home for full control. 💡
Meal Prep Tips
Store components separately to maintain freshness: broccoli (blanched, drained, and dried) lasts 4 days in the fridge, while cashews and dressing keep for 7 days. Assemble just before serving to prevent sogginess.
For freezer prep, store the dressing separately—it freezes well for 3 months. Reheat gently before using to preserve texture. ❄️
Nutrition facts
Frequently asked questions
Why does the recipe call for blanching the broccoli?
Blanching preserves the broccoli's vibrant color and crisp-tender texture, which is key for this salad. The quick 2-minute boil followed by an ice bath stops cooking instantly, preventing mushiness. This method also helps the florets hold onto the creamy tahini dressing better, giving each bite that perfect contrast of textures.
Can I make this salad ahead of time?
Yes, but store components separately to keep everything fresh. Keep the blanched broccoli in the fridge for 4 days (pat it dry first), and store the dressing separately for 7 days. Toast the cashews and sesame seeds fresh before serving to maintain their crunch. Assemble just before eating to prevent sogginess.
What if I don't like tahini?
No problem! You can substitute with peanut butter (same amount) or hummus (thin with water). For a lighter option, try Greek yogurt or vegan mayo mixed with lemon juice and olive oil. The key is to maintain that creamy texture while balancing the salad's flavors.
How can I make this salad extra protein-packed?
Add ½ cup cooked chickpeas or ½ cup shelled edamame to the base. For meat-eaters, try grilled chicken strips or crumbled feta cheese. The cashews already provide 10g protein per serving, but these additions will make it even more satisfying as a main dish.
What's the best way to store leftovers?
Keep the salad in an airtight container with parchment paper between layers to prevent wilting. Store the dressing separately and mix just before eating. Leftovers will stay fresh for 3-4 days in the fridge. For longer storage, freeze the dressing alone for up to 3 months—just thaw and whisk before using.