Broccoli Cashew Salad


I am down to my last week of pregnancy. This last little part has seemed longer than the entire nine months! I just can’t wait for this little girl to get here. I got her crib today for her room and I can’t wait for my hubby to assemble it. I also can’t wait to breathe like a normal person again and to not have huge and swollen elephant feet. 🙂

With Memorial Day coming up my family planned a big get together and barbecue. I always love a delicious and fresh salad when we get together. This salad was definitely amazing. It had so many yummy textures and tastes combined. I loved the crunch and flavor that the cashews added 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

Broccoli Cashew Salad

Prep Time 20 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 8 Servings

A delicious broccoli salad combined with yummy flavors and textures and cashews!

Course Salad
Cuisine American
Keyword broccoli cashew salad, salad recipes


  • 1 pound bacon
  • 1 cup mayonnaise
  • 2 teaspoons cider vinegar
  • 1/2 cup white sugar
  • 2 pounds fresh broccoli cut into florets
  • 1 cup roasted cashews
  • 1/4 red onion finely chopped


  1. Cook and crumble the bacon. Set aside. In a large mixing bowl, combine mayonnaise, cider vinegar, and sugar. Whisk together until sugar is dissolved.
  2. 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.
Nutrition Facts
Broccoli Cashew Salad
Amount Per Serving
Calories 614 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 12g60%
Cholesterol 49mg16%
Sodium 594mg25%
Potassium 578mg17%
Carbohydrates 27g9%
Fiber 4g16%
Sugar 16g18%
Protein 13g26%
Vitamin A 746IU15%
Vitamin C 101mg122%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 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

  2. 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.

  3. 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.

  4. 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 ..

  5. 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.

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

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