Broccoli Cashew Raisin Salad

It’s Day 14 of the Paleo Iron Chef competition (and I’m doing better than I’d thought, which is nice), and today’s not-so-secret ingredient is Broccoli.

Broccoli is not one of Beloved’s favorite vegetables, unless it’s roasted (although it’s one of the few The Young One will eat, especially if there is cheese involved), so I don’t make it all that often.  I love it, though, and since I’ll eat just about any vegetable that’s been roasted, when we eat it that’s usually how we eat it (sprinkled liberally with cheese for The Young One).

I didn’t want to submit that for the competition, though – I mean really, it’s just been roasted – so I had to think of something else to do with it.

I’ve posted a recipe for broccoli salad before, back in the days before The Change In Our Diet, and it’s something Beloved enjoys.  Of course, it includes a ton of cheese and commercial mayonnaise, so that was out; besides, I wanted something just a little different.  After rummaging around in the pantry, seeing what I had on hand that might be good, I decided to keep the bacon and onion, in smaller quantities, ditch the cheese and add some cashews and raisins.

And it was damn good.  Beloved wolfed it down, so I guess I have a new broccoli salad recipe.

Note:  if you don’t want to make Better Than Miracle Whip (and you certainly don’t want to use the commercial stuff), combine mayonnaise in the amount called for with a couple of teaspoons of honey and a tablespoon or so of apple cider vinegar.  You’ll get the same flavor, more or less.

Broccoli Cashew Raisin Salad
Broccoli Cashew Raisin Salad
Broccoli Cashew Raisin Salad
Serves: 8
  • 3 heads broccoli, trimmed and cut into bite-size pieces (about 1 pound)
  • 4 slices thick-cut bacon, diced
  • 1/2 medium red onion, diced
  • 1/2 cup cashews, roughly chopped
  • 1/2 cup raisins
  • 3/4 cup [url href=”″]Better Than Miracle Whip[/url]
  • salt and freshly-ground black pepper, to taste
  1. Bring 3 quarts of water to a boil; blanch the broccoli for 30 seconds to 1 minute, but no longer. Remove, drain and plunge into an ice water bath until cold. Drain well.
  2. Fry the bacon until crisp; remove from the pan with a slotted spoon and drain on paper towels, reserving the fat for another use.
  3. Combine the broccoli, bacon, onion, cashews and raisins in a large glass mixing bowl. Add the [url href=”″]Better Than Miracle Whip[/url], and gently toss to combine. Season to taste with salt and pepper.
  4. Refrigerate for 30 minutes to allow the flavors to blend; stir before serving.
  5. Nutrition (per serving): 286 calories, 213 calories from fat, 24.3g total fat, 29.7mg cholesterol, 282.2mg sodium, 318mg potassium, 15.2g carbohydrates, <1g fiber, 7.4g sugar, 5.1g protein


16 thoughts on “Broccoli Cashew Raisin Salad”

  1. I love brocolli, and I especially love a good brocolli salad. (My son is like yours – drowned it in cheese!)
    My recipe is slightly different because instead of raisins it has little madarin orange slices. I frequently obmit them and substitute whatever I have in the house ….

  2. We love broccoli at our house but I’d have to make some substitutions. I won’t eat bacon and I can’t stand raisins. Though I love wine…go figure.

  3. This broccoli salad sounds fantastic! I also really like the beautiful May fruit picture.

  4. Can I come and live with you cause I love all your recipes! Thanks for making healthy eating adventurous.

  5. This is an awesome recipe, love all the textures and tastes – who would have thought broccoli could taste so good!

  6. Thank you SO much for putting this recipe together, Jan. I’ve always loved broccoli salad, but it’s often too sweet and made with too much mayo for my taste. I used my mayo (no honey, but mixed with the S&P for even distribution) and it was PERFECT. I could eat just this for a meal…honestly one of my top 5 favorite paleo recipes. This will become a recurrence at my house.

    BTW…I’ve seen your site before, but wasn’t a regular reader until recently. I spent a couple of evenings last week going through your recipes and they’re fantastic. You’re obviously a pasionate cook. Thanks for sharing with us 🙂

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