Best 6 Apple Cranberry Cashew Salad Recipes

ROMAINE CASHEW CRANBERRY SALAD

Steps:

• Spread cashews in a baking pan, and toast in oven at 250° for 30-40 minutes, stirring every 10 -15 minutes until they are medium golden brown. Set aside to cool.
• Thoroughly rinse the romaine lettuce.
• Thinly cut or tear lettuce into thin strips, then run through a salad spinner to dry.
• Cut the apples into thin strips or small cubes, put in a bowl, and sprinkle lemon juice over the pieces, mixing well with a spoon to coat.
• Layer salad, then cashews, cranberries, cheese, and apple pieces in 3 separate layers in a serving bowl, tossing each layer very lightly and gently to mix, careful to prevent the heavier pieces from falling to the bottom of the bowl.
• Serve with poppy seed dressing or raspberry vinaigrette on the side.

SWISS CASHEW TOSSED SALAD

Steps:

• In a blender, combine the vinegar, sugar, mustard, onion and salt; cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese; serve with dressing.

BROCCOLI CASHEW SALAD

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
• Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

CRANBERRY CASHEW SALAD

Steps:

• In large bowl, combine salad ingredients and toss to mix.
• In a covered container, combine all dressing ingredients.
• Shake vigorously until well mixed.
• Wait until ready to serve to add dressing to salad.
• Pour over salad and toss to coat evenly.

APPLE, CRANBERRY AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
• In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
• Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.

APPLE & CASHEW SALAD

Steps:

• Whisk dressing ingredients.
• Mix lettuce and spinach in large bowl and combine with dressing.
• Toss with apples, cheese and cashews.