In a large mason jar, combine ½ cup of olive oil, 2 tablespoons of Dijon mustard, 2 tablespoons of honey, and 3 tablespoons of apple cider vinegar. Add 1 clove of mashed garlic, along with a pinch of kosher salt and ground black pepper. Seal the jar tightly and shake vigorously for about 30 seconds until the dressing is smooth and creamy.

Using your preferred method, cook 4 slices of bacon over medium heat in a skillet until crispy, which usually takes around 8-10 minutes. If using an oven, bake at 400°F for about 15-20 minutes. Once crispy, transfer the bacon to a paper towel to cool before chopping it into bite-sized pieces.

While the bacon is cooking, wash and finely chop 2 cups of fresh broccoli florets, 1 cup of purple cabbage, and ¼ of a red onion. Add ½ cup of raw cashews, chopped roughly to maintain some texture.

In a large serving bowl, mix the chopped broccoli, purple cabbage, red onion, and bacon pieces. Sprinkle in the cashews and give it a gentle toss with your hands or a set of tongs.

Drizzle the prepared honey Dijon dressing over the salad mixture. Toss gently but thoroughly to ensure every piece is coated in the creamy dressing.

Grate ¼ cup of Parmigiano Reggiano over the top of the salad, mixing once more to incorporate the cheese throughout the salad.

If enjoying right away, scoop your Crunchy Broccoli Salad with Honey Dijon Vinaigrette into bowls for serving. For meal prep, store in an airtight container in the refrigerator.