Broccoli, Bacon and Cashew Salad

My Broccoli, Bacon and Cashew Salad is one of the best side dishes and a recipe that you must have in your repertoire. Tender broccoli combines with crispy bacon, roasted cashew nuts and dried cranberries. A tangy, creamy dressing coats all the ingredients. The broccoli soaks up the bright flavours of the dressing, complemented by the roasted cashews which provide great textural contrast. The flavour profile is a delicious balance of salty, sweet and tangy flavours.

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• Why we love this recipe:
• Ingredients in this recipe:
• Step by step instructions:
• Tips for success and FAQs:
• More delicious recipes for you to try:
• Broccoli, Bacon and Cashew Salad

Why we love this recipe:

A few simple ingredients come together in this easy and delicious side dish which is wonderfully tasty. It is a versatile salad, suitable as a side dish for meat, poultry or fish. As well, it is delicious served as a light meal.

Whilst many broccoli salads use the raw vegetable, this recipe contains broccoli florets which I briefly blanch in boiling salted water until they are tender but still crisp. The blanching slightly softens the flavour and removes the raw “edge”.

As broccoli is known as a “superfood,” I like to include it in my diet in as many ways as possible. This recipe has proven to be popular with friends and family – even younger members of the family!

One great advantage is that my Broccoli, Bacon and Cashew Salad can be made all year. It has enough depth to serve during the coldest months but is right at home as a fresh-tasting side dish during summer.

This recipe has been gifted to me by the mother of one of my dearest friends. It is a dish that I have enjoyed at their house on several occasions over the years. I was very excited to get the details of it one day, and couldn’t wait to share it with you all.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Dressing:

• Mayonnaise – use good quality, whole egg mayonnaise, either a commercial variety or your own.
• Apple cider vinegar – adds acidity.
• Sugar – a little sugar balances the flavours.
• Celery salt – a flavour booster.
• Freshly ground black pepper – add to your taste.

Salad: 

• Broccoli – choose heads of broccoli that have tight green florets and firm stalks. Avoid broccoli with yellowing florets or soft stems. 
• Bacon rashers – add a salty element.
• Spring onions/scallions – a member of the onion family, I use the white part and some green.
• Unsalted roasted cashew nuts – add crunch.
• Dried cranberries – provide colour, great texture and a tangy flavour.

Step by step instructions:

1. Make the dressing first as it must be properly chilled when adding to the salad ingredients.
2. To do this, combine all the ingredients in a small bowl, cover and refrigerate.
3. Then, cut the broccoli florets into bite-size pieces and blanch them briefly in boiling salted water.  Drain, then place into a bowl of iced water to stop the cooking. Drain again then spread the florets on a clean tea towel or paper towel to dry.
4. Cut the bacon into bite-size pieces, place them into a medium-size non-stick frying pan and fry until crisp, moving them around occasionally. Slice the spring onions/scallions on the diagonal into slices about 1 cm (⅓ inch) wide. Use the white part and some of the green. Then cut the cashews in half. Add the broccoli, bacon, cashew nuts, spring onions/scallions and cranberries to a large bowl.  Shortly before serving, add the dressing and toss the ingredients together. Season to taste with celery salt and freshly ground black pepper.

Tips for success and FAQs:

Cut the broccoli florets to similar size pieces so that they cook evenly.

Do not overcook the broccoli; it should still be crisp. Make sure that it is as dry as possible so moisture does not dilute the dressing.

Whilst it is possible to buy prepared broccoli florets, I encourage you to buy a head of broccoli. Do not discard the stem; to me, it is often overlooked and unappreciated. Try the stem in my Broccoli Stem and Carrot Slaw.

More delicious recipes for you to try:

There are no boring salads around here! Try some more of our favourite salad recipes which are full of flavour:

• Charred Corn and Black Bean Salad
• Roasted Cherry Tomato Caprese Salad
• Thai Inspired Prawn Salad
• Turmeric Roasted Cauliflower Salad
• Thai Vermicelli Noodle Salad
• Sweet Potato and Quinoa Salad
• Pumpkin, Cranberry and Almond Salad
• Sweet and Sour Carrot Salad
• Char-Grilled Zucchini Salad
• Potato Salad with Peas and Mint
• Chargrilled Asparagus with Feta and Mint
• Or view our entire collection of Delicious Salad Recipes here.

I am certain that you will enjoy My Broccoli, Bacon and Cashew Salad. It is a delicious combination of flavours and textures. The crisp broccoli is complemented by salty bacon, crunchy cashews and tangy cranberries. These delicious ingredients are coated in a bright and tangy dressing made with mayonnaise, apple cider vinegar and seasoned with celery salt and freshly ground black pepper. It is a delightful combination of sweet and savoury flavours.

My Broccoli, Bacon and Cashew Salad is a perfect side dish for meat, poultry or fish. It’s a great addition to a barbecue and it travels well so it is ideal to take to a potluck or on a picnic. Alternatively, it makes a delicious, light lunch.

Alex xx

This post was originally published in May 2019. It has been updated with new photos and more information. The recipe remains the same.