Broccoli-cranberry salad with curry dressing

Name: Broccoli-cranberry salad with curry dressing
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 125 g + 50 g cashew nuts; 800 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower seeds; 50 g dried cranberries; 2 red onions; 2 TABLESPOONS Maple syrup; 3 TABLESPOONS Curry Powder; 2-3 TABLESPOONS Olive oil; 3 TABLESPOONS Cider vinegar

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

125 g + 50 g cashew nuts
800 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower seeds
50 g dried cranberries
2 red onions
2 TABLESPOONS Maple syrup
3 TABLESPOONS Curry Powder
2-3 TABLESPOONS Olive oil
3 TABLESPOONS Cider vinegar

Directions

1
Put 125 g cashew nuts in a pot of water so that the seeds are completely covered. Bring to the boil, cover and simmer over medium heat for about 10 minutes. Drain in a sieve and let it cool down.
2
Clean, wash and cut the broccoli into very small florets. Peel and finely dice the stems. Put both in boiling salted water and boil for about 1 minute. Then pour into a sieve, rinse with cold water, drain well and let cool off.
3
Coarsely chop 50 g cashew nuts. Roast together with the sunflower seeds in a pan without fat while turning and remove. Coarsely chop the cranberries. Peel and finely chop the onions.
4
For the sauce, place the cooked cashew nuts in a tall mixing bowl. Add syrup, curry, 3-4 tablespoons of water, olive oil and vinegar and blend finely with a hand blender. Season to taste with salt and pepper.
5
Mix broccoli, cashew and sunflower seeds, onions and cranberries with the sauce in a large bowl and serve.