A super healthy salad option to accompany your Christmas lunch.

Serves: 6-8


For the dressing:

  • ¾ cup roasted, salted cashews
  • 5 tbsp. water
  • 1 tbsp. apple cider vinegar
  • 4 tsp curry powder
  • 2 tsp rice malt syrup
  • 1 tsp chilli flakes (optional)
  • Salt and pepper to taste

For the salad:

  • 5 head broccoli, cut into trees
  • 150g baby spinach or rocket
  • ½ red onion, diced
  • ½ cup coriander, chopped
  • 3 pieces bacon chopped and cooked.
  • 1/4 cup dried cranberries, roughly chopped
  • 2 tbsp. pepitas
  • ¼ cup. roasted, salted cashews, roughly chopped


  1. Place the cashews for the dressing in a medium bowl and cover with water. Cover the bowl and refrigerate overnight.
  2. Lightly steam the broccoli until slightly softened but not floppy. Set aside to cool.
  3. Drain the cashews and place into a small food processor with the remaining dressing ingredients. Blend until smooth and set aside.
  4. In a large bowl combine the cooled broccoli, spinach, red onion, coriander, bacon, cranberries, pepitas and cashews. Stir until evenly mixed.
  5. Add dressing and mix through.
  6. Serve and enjoy!

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