Eat Well Wednesday Blog

Eat Well Wednesday: Lighter Cashew Broccoli Salad

Lighter Cashew Broccoli Salad #festfoodsI consider myself to be “fair-weather” broccoli fan.  If it’s tossed into a flavorful stir-fry or oven-roasted to perfection, then I’m in love with the green stuff!  But if it’s sitting on a tray with other raw veggies, there’s a pretty good chance I won’t touch it. The thing is, although we know raw broccoli is a nutrition powerhouse (loaded with fiber, folate, and vitamins A, C, and K), it’s not the most exciting or tasty vegetable to eat on its own. So if can you relate with this situation, then this Lighter Cashew Broccoli Salad is perfect for you!

This beloved salad is one that you’ve likely seen time and again at potlucks and family gatherings. Raw broccoli florets are mixed with red onion, crunchy cashews, and crispy bacon, then tossed in a sweet, creamy dressing. To keep this version on the lighter side, we’re using a bit less bacon that is a leaner turkey variety along with a made-over dressing that features nonfat plain Greek yogurt to keep it creamy without weighing the salad down. And to liven it up a little, in place of raisins we’re using sweet juicy grapes!  So, jump on the broccoli bandwagon and enjoy this lightened up sweet and savory salad with dinner this week!


Lighter Cashew Broccoli Salad  #festfoods


  1. Combine the chopped broccoli, red grapes, green grapes, red onion and chopped bacon in a large bowl; stir to mix.
  2. For the dressing, in a medium bowl, combine the mayonnaise, Greek yogurt, sugar and cider vinegar; whisk until combined and smooth.
  3. Pour the dressing over the broccoli mixture, stir to coat. Cover and refrigerate several hours or overnight.
  4. Just before serving add the cashews; toss to combine.

Yield: 8 servings

Per Serving*:  Calories 220, Total Fat 12g (Saturated 2.5g, Trans 0g), Cholesterol 10mg, Sodium 230mg, Total Carbohydrate 25g (Dietary Fiber 2g, Sugars 17g), Protein 8g, Vitamin A 25%, Vitamin C 60%, Calcium 6%, Iron 8%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Lighter Cashew Broccoli Salad

Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

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6 comments to Eat Well Wednesday: Lighter Cashew Broccoli Salad

  • avatar Barb

    Sounds good – but 2 types – Red Onions – Green Onions; Cashews – Peanuts.

  • Thank you for catching this Barb! We did adapt the recipe slightly so it was more reminiscent of a traditional Cashew Broccoli salad (utilizing cashews in place of peanuts and red onion instead of green onion.) I’ve updated the recipe instructions to reflect this change. Thanks again for letting us know!

  • Please make it possible to print the recipes from this blog easier. When I printed the recipe it printed out on 2 pages. Please have a printer friendly version as I will try your version before the Taste of Home version of this recipe.

  • Hi Mary,

    Thanks for your comment! I wanted to let you know that we now have a print function at the bottom of all of our blogs in the social media bar (shown as a printer icon). If you click the printer button, it displays a print-friendly version and even allows you to control what text and images you want to print. I hope you find this feature helpful!

  • avatar Carol

    Hi Leah-I’m so glad you liked my version of this salad that I shared on the Taste of Home recipe forum. Everyone I’ve served it to raves about it.

    Thanks for the shout out and sharing my photo of it.


  • Hi Carol,
    Thank you for the recipe and great photo! Broccoli Salads are very popular here in the Midwest (the heavily dressed ones, anyway), so we were excited to share a take on your lightened-up version with our readers. Nonfat plain Greek yogurt is one of my favorite “secret weapons” for healthier cooking too :)

    Thanks again!

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