Broccoli Cashew Salad

Ingredients and Weight:

• 400g fresh broccoli, trimmed and cut into florets
• 150g cashew nuts
• 1 red onion, thinly sliced
• 3 tbsp. olive oil
• 2 tbsp. lemon juice
• 1 tsp. salt
• 1/2 tsp. pepper
• 50g dried cranberries (optional)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C).
2. Spread the cashew nuts on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown. Set aside to cool.
3. In a large bowl, combine the broccoli florets and red onion.
4. In a small bowl, mix together the olive oil, lemon juice, salt, and pepper. Pour over the broccoli and onion mixture and toss to combine.
5. Add the cooled cashew nuts and dried cranberries (if using) and mix well.
6. Serve immediately or chill in the refrigerator for later.

Nutritional Information:

• Calories: 350 kcal (approx.)
• Fat: 25g
• Carbohydrates: 20g
• Protein: 8g
• Fiber: 4g

Dish Characteristics:

• Fresh and crunchy salad with a sweet and acidic flavor.
• Perfect blend of textures with the crunchy cashew nuts and fresh broccoli.
• A healthy and light dish that pairs well with grilled meats or poultry.

User Comments:

1. "This salad was refreshing and filling. The combination of flavors was excellent!"
2. "I loved the addition of cashew nuts, they added a nice crunch to the salad."
3. "A great dish for a summer barbecue, served it with grilled chicken and it was a hit!"

Special Precautions and Tips:

• Make sure to use fresh ingredients for best results.
• Adjust the seasoning according to taste.
• If not using dried cranberries, you can substitute with dried apricots or cherries for a similar effect.
• For a vegan option, omit the dried cranberries which might be coated in sugar containing animal products during processing.