The Pioneer Woman Tasty Kitchen
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Vegan Paleo Broccoli Cashew Salad

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Level: Easy

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Description

A quick, healthy side dish with big, bold flavor! Gluten-free, grain-free, dairy-free and vegan, too!

Ingredients

  • FOR THE DRESSING:
  • ¾ cups Roasted, Salted Cashews Soaked In Water Overnight (105g)
  • 5-½ Tablespoons Water
  • 1 Tablespoon Apple Cider Vinegar
  • 4 teaspoons Yellow Curry Powder
  • 2-½ teaspoons Honey (or Agave For Vegan)
  • ½ teaspoons Salt
  • Pinch Of Pepper
  • FOR THE SALAD:
  • 4 cups Broccoli, Cut Into Bite-sized Pieces (230g)
  • ¼ cups Red Onion, Diced
  • ½ cups Cilantro, Roughly Chopped
  • 2 slices Cooked Bacon, Diced (omit For Vegan)
  • ¼ cups Dried Unsweetened Cranberries, Roughly Chopped (28g)
  • 2 Tablespoons Sunflower Seeds (15g)
  • 2 Tablespoons Roasted Salted Cashews, Chopped (12g)

Preparation

Drain cashews and place into a small food processor (mine is 3 cups.) Add remaining dressing ingredients into the food processor and blend until smooth and creamy, stopping to scrape down the sides often. This will take a few minutes so be patient.

In a large bowl, combine broccoli, red onion, cilantro, bacon and cranberries. Stir until evenly mixed. Stir in dressing until salad is evenly coated. Cover and refrigerate for at least 1 hour to let the flavors develop.

Just before serving, mix in sunflower seeds and cashews and devour.

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