Toast cashews in toaster oven for 5 minutes at 200 F or in a skillet over medium heat for about 5 minutes, stirring frequently until the nuts are a golden, then set aside and allow to cool.
In a blender, combine the olive oil, passion fruit, lime juice, apple cider vinegar, honey, and salt.
Chop broccoli florets, mango, red onion, and cilantro, then add to serving bowl. Mix in cashews, cranberries, and shredded coconut.
Pour dressing over salad and mix until well coated. You can eat the salad right away, but it is even better after it has chilled or marinate overnight in the refrigerator!