Crisp broccoli florets get tossed in a rich, blended cashew dressing that turns velvety smooth after a quick spin in the blender, no dairy needed to get that creamy coating on every piece. Tangy apple cider vinegar, a touch of maple syrup, and Dijon mustard give the dressing a bright, punchy edge that balances the sweetness of dried cranberries and the crunch of roasted sunflower seeds. Diced red onion adds a sharp bite, and crumbled crispy bacon on top brings a smoky, savory finish that makes this feel more like a main-course salad than a side dish. It all comes together in one big bowl with minimal fuss, and a short chill in the fridge lets the flavors settle in even more. This one’s a solid pick for a gluten free spread, easy to prep ahead and just as good served straight away as it is after resting for a bit.
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Place the drained cashews, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a blender. Add 3 tbsp water and blend on high until completely smooth and creamy, about 1–2 minutes. If the dressing is too thick to pour, add the remaining 1 tbsp water and blend again. The finished dressing should be pourable and coat a spoon.
Add the broccoli florets, red onion, dried cranberries, and sunflower seeds to a large mixing bowl.
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