Broccoli and Date Crunch Salad

30 Minutes

super easy

8 to 10

I know, I know salads can be boring. This Broccoli and Date Crunch Salad with creamy tahini dressing is not!

If you’re looking for a dish that’s going to satisfy your hunger and tantalize your taste buds, look no further than the Broccoli Date Salad with Spicy Chili Cashews and Creamy Tahini Dressing. This salad is the perfect blend of fresh, crunchy greens, with the added zing of spicy cashews and a smooth, creamy dressing. The broccoli is tender and flavorful, and the salad is packed with sweetness from the dates. The spicy chili cashews provide the perfect kick, while the creamy tahini dressing adds a smooth coolness to balance it out. It’s a dish that will leave you feeling perfectly satisfied and energized, without any heavy or overwhelming flavors. Try it for yourself and see why this salad is quickly becoming a new fan favorite!

It’s sweet, savory, spicy, and the roasted nuts give it a deeply satisfying crunch! 

Not only does this salad taste delicious on your taste buds, but it also provides numerous health benefits. Broccoli is packed with vitamins and minerals that support a healthy immune system and tahini is a good source of protein that promotes healthy muscle growth. So, whether you are a health-conscious individual looking for a nutritious lunch or someone who simply enjoys a satisfying salad, Broccoli Date Salad with Spicy Chili Cashews and Creamy Tahini Dressing is definitely worth giving a try.

Why You’ll Love It 

The broccoli base makes this salad more substantial than those made with a base of leafy greens. Perfect for hard workout days or even just days when you feel like you need a little more oomf.

Broccoli is in my opinion, THE most underrated and under-appreciated “superfood” out there today. It’s loaded with vitamins, minerals, fiber and antioxidants; specifically Vitamin C, vitamin K and calcium. Little known fact, which I wish more people knew; one cup of broccoli has as much vitamin C as an orange! Vitamin C plays an important role in immune function, so this is a great recipe to reply on across the board but also and especially anytime the immune system might be more susceptible to stress, like before and after travel.

The spicy cashews provide healthy fats, protein, and metabolism-boosting spice.

Not only is this dish incredibly satisfying and tasty, but it’s also a great way to get some serious benefits.

Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown

     2 heads of broccoli: $5.98

     2 large carrots: $1.02

     Roughly 2 cups of shredded purple cabbage: $0.44

     1 cup of chopped medjool dates: $3.08

     1 cup salted cashews: $3.66

     ½ cup raw peanuts: $0.83

     1 tsp paprika: $0.20

     ½ tsp cumin: $0.05

     ¼ tsp cayenne: $0.07

     1 tbsp avocado oil: $0.45

For the Dressing:

     ½ cup tahini: $2.98

     2 tbsp local honey: $0.72

     2 tbsp apple cider vinegar: $0.21

     Total Cost: 19.69

What You’ll Need

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Adjust Servings
2 heads of broccoli cut into large florets
2 large carrots, grated
Roughly 2 cups of shredded purple cabbage
1 cup of chopped medjool dates
1 cup salted cashews, roughly chopped
½ cup raw peanuts, roughly chopped
1 tsp paprika
½ tsp cumin
¼ tsp cayenne
1 tbsp avocado oil
For the Dressing
½ cup tahini
¼ cup warm water
2 tbsp local honey
2 tbsp apple cider vinegar
Salt, to season

Nutritional Information

208 Calories
12g Total Fat
556mg Sodium
26g Total Carbs
6g Fiber
12g Sugar
7g Protein



Preheat the oven to 375 degrees Fahrenheit.
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Toss your chopped nuts with avocado oil and mix in your chilli powder seasoning (paprika, cumin, cayenne). Transfer to a parchment paper lined baking tray and bake for about 10 minutes. Be sure to check often and air on the side of caution, as nuts can burn fairly quickly.
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Next, wash and prepare your carrots, cabbage and broccoli. Set carrots and cabbage aside in a large salad bowl and transfer broccoli to a salted pot of boiling water and cook for about 3 minutes. Drain and transfer to a bowl of ice water then pat dry.
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Chop broccoli once again into roughly 1 inch pieces then add to your salad bowl with carrots and cabbage.
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Whisk together your dressing ingredients and set some salad aside if you want to have it throughout the week.
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When you’re ready to eat, mix it all together by adding nuts, dates and dressing and enjoy immediately!
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