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Cashew Crunch Salad

This vibrant salad combines crisp, fresh vegetables with sweet cranberries and toasted cashews, tossed together using simple chopping and mixing techniques. The final dish boasts a colorful, crunchy texture with a delightful balance of flavors, perfect for sharing and reconnecting with loved ones. Its bright appearance and satisfying crunch make it an appealing and healthy addition to any meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cashews roughly chopped after roasting
  • 1 cup cranberries dried and sweetened
  • 2 medium cucumbers deseeded and diced
  • 2 bell peppers red bell peppers seeded and diced
  • 2 carrots large carrots peeled and julienned
  • 2 tablespoons olive oil for roasting cashews
  • to taste salt and pepper for seasoning
  • 1 tablespoon honey optional, for extra sweetness
  • 2 tablespoons lemon juice freshly squeezed

Equipment

  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Toaster or oven
  • Salad tongs

Method
 

  1. Preheat your oven or toaster to 350°F (175°C). Spread the cashews on a baking sheet, drizzle with a teaspoon of olive oil, and toast for about 8-10 minutes until golden and fragrant. Let them cool slightly, then roughly chop.
  2. While the cashews are roasting, prepare the vegetables. Dice the cucumbers and red bell peppers into small, uniform pieces. Peel and julienne the carrots for a crisp texture. Place all the chopped vegetables in a large mixing bowl.
  3. Add the dried cranberries to the bowl, distributing them evenly among the vegetables for bursts of sweetness.
  4. In a small bowl, whisk together the lemon juice, honey (if using), a pinch of salt, and pepper to create a light dressing. Drizzle this over the salad ingredients in the large bowl.
  5. Add the toasted, chopped cashews to the salad, ensuring they are evenly distributed for crunch in every bite.
  6. Toss everything gently with salad tongs until all ingredients are coated with the dressing and well mixed. Adjust seasoning with more salt or pepper if needed.
  7. Serve the Cashew Crunch Salad immediately for the freshest crunch, or refrigerate for up to an hour to allow flavors to meld.

Notes

Feel free to customize the vegetables or add a protein like grilled chicken for extra heartiness. The salad is best enjoyed fresh but can be stored in an airtight container for a day or two.