Curried Broccoli Salad with Bacon and Cashews
Elevate your salad game with this Curried Broccoli Salad with Bacon and Cashews, a bold and irresistible blend of flavors and textures. Fresh, crunchy broccoli florets serve as the base, complemented by savory crumbled bacon, sweet raisins or dried cranberries, and buttery toasted cashews. A vibrant curry-infused dressing made with creamy mayonnaise, tangy Greek yogurt, honey, and apple cider vinegar ties everything together for a zesty kick. This make-ahead side dish is perfect for potlucks, BBQs, or as a refreshing meal prep option, offering a unique twist on traditional broccoli salad. Bursting with nutrients, smoky notes, and a touch of sweetness, this salad is sure to be a crowd-pleaser. Serve it chilled and watch it vanish from the table!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 6 slices Cooked bacon, crumbled
- 0.75 cup Unsalted cashews, toasted
- 0.25 cup Red onion, finely diced
- 0.5 cup Raisins or dried cranberries
- 0.75 cup Mayonnaise
- 0.25 cup Plain Greek yogurt
- 1 tablespoon Curry powder
- 1 tablespoon Honey
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the broccoli. Wash and dry 4 cups of broccoli florets, and cut them into small, bite-sized pieces. Set aside.
In a dry skillet over medium heat, toast 0.75 cups of unsalted cashews for about 5 minutes, stirring frequently until golden and aromatic. Remove from heat and allow to cool.
Dice the red onion finely until you have 0.25 cups, and crumble 6 slices of cooked bacon into small pieces.
In a large mixing bowl, combine the prepared broccoli florets, toasted cashews, crumbled bacon, 0.5 cups of raisins or dried cranberries, and diced red onion. Toss to evenly distribute the ingredients.
In a separate medium bowl, make the dressing. Whisk together 0.75 cups of mayonnaise, 0.25 cups of plain Greek yogurt, 1 tablespoon of curry powder, 1 tablespoon of honey, 1 tablespoon of apple cider vinegar, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper until smooth.
Pour the curry dressing over the broccoli mixture. Toss everything together thoroughly until all the ingredients are evenly coated in the dressing.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step can be done up to 4 hours in advance if needed.
Before serving, give the salad a final toss and taste for seasoning. Adjust with additional salt or pepper if necessary.
Serve chilled as a flavorful side dish or as a light meal. Enjoy!
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.5 g | 253% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 90.1 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
