Often times my absolute favorite recipes ( and yall's) are ones I just whip up with zero planning in mind.
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This is one of those recipes. I accidentally overbought broccoli and was craving a salad with a creamy dressing. Season changes inspired me to recreate a traditional broccoli salad with a harvest twist.
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I am not exaggerating when I say, I COULD NOT stop eating this straight out of the serving bowl. It's incredibly nourishing, crunchy, creamy, and seasonally on point.
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Please make this one so we can rave about it together.
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I'll be finishing off the bowl tonight.
Cashew Mayo
1 cup raw cashews, soaked in water for a minimum of 4 hours
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp honey
1 garlic clove
1/4 cup unsweetened almond milk or water
1/2 tsp sea salt
Broccoli Salad
1 small sweet potato, diced into 1" cubes
4 cups broccoli florets
2 cups shaved brussel sprouts
1 apple, diced
3/4 cups walnuts, rough chopped & toasted
1/2 cup unsweetened dried cranberries
1/3 cup red onion, diced
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Preheat oven to 375F and line a baking sheet with parchment paper. Mix sweet potato cubes, olive oil , and a dash sea salt directly on the parchment paper. Toss until evenly coated. Spread sweet potato out onto the pan and bake until fork tender, about 25 minutes.
While the sweet potato bakes, prepare the cashew mayo.
Rinse the soaked cashews and pat dry. Add them to your blender, along with all other mayo ingredients. Blend on high until smooth and creamy, this will take a few minutes. Add a dash more liquid if you need to! Taste and adjust salt/honey/ lemon.
In a large mixing bowl add all the salad ingredients, including the cooled sweet potato. Add desired amount of cashew mayo and mix well with tongs or your hands. Add salt and pepper as desired!
Store leftovers in a sealed container in the fridge. Salad should keep great for a few days! If meal prepping this one, just add the apple daily.
