This Broccoli-Cashew Salad Recipe with cashews and oranges is a tasty way to add a green vegetable to your diet. Leave off the bacon for a vegetarian salad.
Make this Salad Year-Round
We eat broccoli salad year-round, even though I consider it a summer salad. But when nippy fall days start to roll around, I make broccoli salad at least once between Copycat Panera Broccoli Soup and Cheesy Broccoli Soup. The great thing about this salad is that it uses year-round-available ingredients but tastes fresh like a summer salad!
Tips for using Mandarin Oranges and Cashews
This salad is similar to my Broccoli Salad with Pecan, but it has cashews, dried cranberries, and mandarin oranges. It is a tasty salad, but I have two tips for adding oranges and cashews. One, drain the mandarin oranges very well. Use a strainer to let most of the juice drip off the oranges, and then pat them dry with a towel. Gently fold in the oranges when mixing so as not to break them. The oranges should keep their juice contained to prevent a runny salad!
The second tip is to add the cashews just before serving this salad because they can become soft after sitting in the dressing for a while. The cashews are best when they have a crunch to them.
Make a Vegetarian Salad
Occasionally, I leave off the bacon when I make broccoli salad to create a vegetarian salad. The first time a friend shared this broccoli salad recipe with me, she made a note that said add crispy fried bacon if desired. It was handwritten as an afterthought to the recipe, so I made this recipe as a vegetarian salad for a long time. If I am serving this salad to a group of people, I place the bacon in a small dish on the side and let guests add bacon to their salad if they prefer it.
Use a Clear Serving Dish
Serve this eye-catching salad in a see-through serving dish so you can see all its pretty colors. Enjoy!