Here on the Gold Coast Christmas is generally a crazy hot day so we like to include some cold salads with our meal. This one is red and green to get in the Christmas spirit and tastes delicious! Best of all it can be prepared ahead! Just make sure not to add the dressing until you are about to serve it up so it doesn’t go soggy!
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:
1.5 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
Place the cashews for the dressing in a medium bowl and cover with water. Cover the bowl and refrigerate overnight.
Lightly steam the broccoli until slightly softened but not floppy. Set aside to cool.
Drain the cashews and place into a small food processor with the remaining dressing ingredients. Blend until smooth and set aside.
In a large bowl combine the cooled broccoli, spinach, red onion, coriander, bacon, cranberries, pepitas and cashews. Stir until evenly mixed.
Add dressing and mix through. Serve and enjoy!