Broccoli Cranberry Salad with Pickled Red Onion

Name: Broccoli Cranberry Salad with Pickled Red Onion
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 2
Ingredients: 300 g broccoli florets broken into small pieces; 2 carrots peeled lengthways into large ribbons; 50 g dried cranberries; 50 g cashews toasted, roughly chopped; 1 red onion finely sliced; 80 ml cider vinegar; 1 tbsp caster sugar; 1/4 tsp sea salt flakes; 50 ml extra-virgin olive oil; 1 tbsp maple syrup; 1 lemon

This broccoli salad is crisp, colorful, and packed with sweet, tangy, and savory flavor. Quick-pickled red onion adds brightness, while dried cranberries and toasted cashews bring sweetness and crunch. It is an easy fresh side dish for weeknights, potlucks, or meal prep.

Servings2 Portions

Prep Time10 Mins

Cook Time3 Mins

Difficulty

Easy

Ingredients

broccoli florets broken into small pieces
300 g
carrots peeled lengthways into large ribbons
2
dried cranberries
50 g
cashews toasted, roughly chopped
50 g
red onion finely sliced
1
cider vinegar
80 ml
caster sugar
1 tbsp
sea salt flakes
0.3 tsp
extra-virgin olive oil
50 ml
maple syrup
1 tbsp
lemon
1

Step-by-Step Instructions

Make the quick-pickled onion. In a small saucepan, combine the cider vinegar, caster sugar, and sea salt. Bring to a boil and cook for 1 minute, stirring until the sugar dissolves. Add the sliced red onion, simmer for 1 minute, then remove from the heat. Cover and let it cool completely.

Assemble the salad base. In a large bowl, combine the broccoli florets, carrot ribbons, dried cranberries, and toasted cashews. Add the cooled pickled onion, reserving the pickling liquid for the dressing.

Finish the dressing and toss. Whisk the reserved pickling liquid with the olive oil, maple syrup, lemon zest, lemon juice, and 2 tbsp cold water until combined. Pour the dressing over the salad and toss well so everything is evenly coated. Serve immediately or chill briefly before serving.

Chef's Tips

For the best texture, cut the broccoli into very small bite-size florets so the salad is easy to eat raw. If you prefer a softer bite, blanch the broccoli for 30 seconds and cool it quickly in ice water. Store leftovers in an airtight container in the refrigerator for up to 2 days; add the cashews just before serving if you want to keep them extra crunchy.