Creamy Cranberry-Nut Broccoli Salad


Salad are amazing especially when they are vegan, healthy, savory and filling.

4 cups chopped broccoli florets (from about 1 large head or two small)
1/3 cup dried cranberries
1/2 cup chopped pecans, almonds, or walnuts (toasted, if preferred)*
1/3 cup finely chopped red onion (rinsed and dried to remove strong flavor, if desired- optional)
3/4 cup cashews, soaked overnight, drained and rinsed
2 tbsp. maple syrup
2 tbsp. vinegar (red wine, apple cider, etc.)
1 tbsp. fresh lemon juice
1/4 tsp. dry mustard
1/2 tsp. sea salt
3 tbsp. water, more as needed

Place all the ingredients into a high-speed blender and purée until completely smooth and creamy. Refrigerate until ready to use.

Place all the ingredients into a large bowl and toss with dressing. You may not need all the dressing, depending on how creamy you like your salads. Or you can use it all and add more ingredients (broccoli, nuts, etc.) if you need to.

Cover and set in refrigerator to chill at least two hours for the flavors to meld. I like making it the night before, but if you want to keep your nuts crunchy then don’t add them until right before serving.