Broccoli Cashew Crunch Salad

Ingredients:

For the Salad:

5 cups broccoli florets, chopped into small bites
1 apple, cored and diced
1 pear, cored and diced (firm, not soft)
¼ cup red onion, diced
1 cup cashews, toasted or roasted
1 cup dried cranberries

For the Creamy Salad Dressing:

½ cup mayonnaise
½ cup sour cream, kefir, or Greek yogurt
2 tablespoons lemon juice
¼ cup honey, softened or warmed up
¼ teaspoon salt

Directions:

Prepare the Salad Components:

Wash and chop the broccoli florets into small, bite-sized pieces. Place them in a large salad bowl.
Core and dice the apple and pear into similar-sized pieces for uniformity. Add them to the bowl with the broccoli.
Finely dice the red onion and add it to the bowl.
Add the toasted cashews and dried cranberries to the bowl.

Mix the Creamy Dressing:

In a small bowl, combine the mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Whisk until smooth and creamy.
Adjust the sweetness or tartness by adding more honey or lemon juice if needed.

Combine the Salad and Dressing:

Pour the dressing over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are evenly coated with the dressing.

Chill and Serve:

For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
Give the salad a quick mix before serving to redistribute the dressing and flavors.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 45 minutes | Calories: 310 kcal | Servings: 4