Creamy, tangy, and loaded with texture, this broccoli salad gets its rich dressing from a blend of soaked cashews, apple cider vinegar, maple syrup, and a touch of Dijon mustard — no dairy in sight, just pure creamy tang. Crisp broccoli florets are tossed with sharp red onion, chewy dried cranberries, and roasted sunflower seeds for a satisfying crunch in every bite. Crumbled bacon scattered over the top adds smoky, salty depth that plays perfectly against the sweetness of the cranberries. It comes together fast, chills beautifully if you want to make it ahead, and holds its texture well for potlucks or weeknight sides. This one's a genuinely solid pick for a Paleo table — hearty, nourishing, and full of flavor without a single ingredient that feels out of place.
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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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