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Broccoli Cashew Salad is a perfect cool and crunchy salad filled with savory bacon crumbles, cashews and broccoli, all covered in an amazing dressing.  You will be making this all the time once you see how easy and delicious it is!

The stand out ingredient in this broccoli salad recipe is the cashews.  I also love this Cashew Chicken Salad when I am craving their yummy crunch and texture.

Cashew Broccoli Salad in a wooden bowl.

Broccoli Cashew Salad

I remember when I was down to my last week of pregnancy and how long that last little part seemed.  It felt longer than the entire nine months! I just couldn’t wait for my little girl to get here. I was so excited about little things like getting her crib put together and breathing like a normal person again!  That Memorial Day weekend I planned a big get together and barbecue and I made this broccoli salad for the first time.  So, this salad has great memories tied to it for me.

I always love a delicious and fresh salad when we get together with friends and family. This salad was definitely amazing then, and still is years later! It has so many yummy textures and tastes combined. I love the crunch and flavor that the cashews add to this salad. If you are looking for a delicious salad that combines fresh broccoli and yummy textures, you won’t be disappointed by this one!

Recipe Adapted from All Recipes.

What You Need for Broccoli Cashew Salad:

This short list of ingredients is filled with savory and sweet flavors.  They all come together so well and are a huge hit whenever I make this salad!

  • Bacon: Perfect salty crumbles in every bite!
  • Mayonnaise: Creamy and slightly sweet flavor covering the mixture.
  • Cider vinegar: Sweet and tart flavors that blend with the mayonnaise and sugar to make dressing.
  • White sugar: Adds sweetness!
  • Fresh broccoli: Cut into florets so they can be easily eaten in a bite.
  • Roasted cashews: Add great nutty flavor and a perfect crunch!
  • Red onion: Finely chopped.

How to Make an Easy Broccoli Salad:

In just a few minutes you can make this perfect salad.  The instructions are simple and easy to follow and result in big flavors and textures you will love!

  1. Prepare Bacon: Cook and crumble the bacon. Set aside.
  2. Make Sauce: In a large mixing bowl, combine mayonnaise, cider vinegar, and sugar. Whisk together until sugar is dissolved.
  3. Combine all ingredients: Add the broccoli, bacon, and cashews. Mix together until the salad is coated well in the mayonnaise mixture.
  4. Chill: Refrigerate for 2 hours and let stand for 15 minutes before serving.

Steps to make broccoli cashew salad.

Tips and Variations:

This salad is so versatile! Play around with the ingredients and flavors you love.  Some great add ins to try are dried cranberries & roasted almonds. Feta cheese and grapes (cut in half) are also amazing in this salad!  There really is no wrong way to make this salad so don’t be afraid to try new things.

Storing Cold Salad:

This salad can be made ahead and frozen or stored in a refrigerator if you have leftovers.  It is best served chilled about an hour after you make it.  However, I know that is not always possible.  If you plan to make it ahead I would advise you to add in an extra step of blanching the broccoli.  Blanching will cause your salad to store better, it will have a brighter color, and will not effect the taste.

  • How to Blanch broccoli: Place broccoli in boiling water for 1-3 minutes.  Then drain and put in an ice bath or cold water to stop the cooking.
  • How long can I store broccoli in the refrigerator? This Broccoli Cashew salad will last 3-5 days in the fridge.
  • Can I freeze broccoli salad? Yes, store in an airtight container in the freezer for up to 6 months.  Do not freeze raw broccoli or it will be wilted when you thaw it.  To thaw your broccoli salad allow it to sit overnight in the refrigerator.

Broccoli Salad in a bowl

More Broccoli Salad Recipes:

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Broccoli Cashew Salad

By: Alyssa Rivers
A delicious broccoli salad combined with yummy flavors and textures and cashews!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 Servings



  • Cook and crumble the bacon. Set aside. In a large mixing bowl, combine mayonnaise, cider vinegar, and sugar. Whisk together until sugar is dissolved.
  • Add the broccoli, bacon, and cashews. Mix together until the salad is coated well in the mayonnaise mixture. Chill for 2 hours and let stand for 15 minutes before serving.



Updated on June 5, 2020
Originally Posted on May 25, 2014


Calories: 614kcalCarbohydrates: 27gProtein: 13gFat: 52gSaturated Fat: 12gCholesterol: 49mgSodium: 594mgPotassium: 578mgFiber: 4gSugar: 16gVitamin A: 746IUVitamin C: 101mgCalcium: 66mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. This salad was absolutely delicious – even though I used roasted pumpkin seeds instead of the nuts, thanks for the recipe !

  2. I tried this recipe with a reduced amount of mayonnaise and a reduced amount of sugar and it was delicious! I served the bacon bits on the side because my niece is vegetarian but she INHALED this salad! I used Best Foods Olive Oil mayonnaise and Fage 2% Greek yogurt to make 1/2 cup and used 1 generous teaspoon of sugar and 2 teaspoons of apple cider vinegar. I added roasted, salted, shelled sunflower seeds along with the cashews and added a small handful of reduced sugar craisins, as well. This is a great recipe that is a that is incredibly versatile! Definitely one that will be going into our monthly menu rotation and high on the list for potlucks and community gatherings.

  3. I made this years ago.. and the recipe I had has some cherry tomatoes in it.. also a little soy sauce in the dressing.. gave it an Oriental taste… I also found that you don’t want to put the nuts in early.. they get kinda soft or soggyish… But it is a great salad… just tweek it to your liking… love the ideas in the comments also…. Thanks..

    1. Oh… don’t dump the broccoli stocks….. peel the thick outer part off and the stocks are the very best.. actually my favorite part of broccoli.. YUMMMMM ..

  4. This looks awesome and I’m excited to try it but I’m a little nervous about adding 1/2 cup of sugar to a salad. Does it just help to balance out the bitter that broccoli can have? Has anyone tried it using a reduced amount of sugar? Also, wondering if I can use superfine bakers sugar? Thanks so much for any advice you can offer. The recipe really does look delicious and I’m looking forward to trying it. I think it’s something my husband would enjoy, as well.

  5. This has always been one of my favorite salads to take to a family reunion or church homecoming. I sometimes substitute pecans for the cashews and I add craisins to the salad sometimes too. I also make the dressing first because sometimes it does take awhile to get the sugar to dissolve completely. When in a hurry, I have bought the broccoli florets already cut from the stalk (because again this can be time consuming). I also substituted the 2 packages of the real bacon bits instead of frying the bacon. I have had this salad in a restaurant and shredded cheese was added also.

  6. This salad is absolutely delicious.. I have a party to attend this weekend and I will be serving this salad. The mayo in the salad threw me off, but what a great combination. I rate this recipe a 5 star for me