This recipe isn’t my own . . . well, the recipe is my own, but the idea isn’t. I was addicted to a very similar salad they sell at Whole Foods. I googled the recipe and discovered as many variations on the recipe as there are food blogs.

This is my take—I tried to get as close to the Whole Foods version as possible. I first posted a similar recipe on, but this time I made sure to include candied cashews.

It’s a balance between sweet, tangy, crunchy, and nutty. I love it. I hope you do, too.

If you need some more inspiration for Easter brunch, I just discovered Maria from Two Peas and Their Pod just posted a roundup of about a dozen recipes.

broccoli crunch salad

1 cup dried currants
1 cup fruit juice, such as apple or white grape
6 strips bacon, cooked until crispy
1 cup candied cashews
1/2 small red onion, very finely sliced
2 pounds broccoli florets, cut into bite size pieces
broccoli crunch dressing (recipe follows)

In a small bowl, cover the currants with the juice and set aside for at least 1 hour. Drain. Place in a large bowl. Cut bacon into 1/4 inch pieces and add the rest of the ingredients, including the dressing. Toss to coat.

broccoli crunch dressing

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup pure maple syrup (if you don’t have the pure kind, just substitute regular sugar)
pinch of kosher salt and pepper
3 tablespoons cider vinegar

Whisk all ingredients until smooth.