Preheat your oven to 180°C (350°F). Spread the cashews on a baking sheet and toast in the oven for about 8 minutes, stirring halfway until golden and fragrant. Remove and let cool.
Meanwhile, thinly slice the cucumber and bell pepper, and shred the carrot. Keep the slices uniform for a beautiful, even crunch. Set aside.
In a small bowl, whisk together lemon juice, honey, olive oil, and a pinch of salt and pepper until the dressing is smooth and slightly emulsified. Taste and adjust seasoning if needed.
Transfer the chopped vegetables into a large mixing bowl. Drizzle with the prepared dressing and toss gently to coat all the pieces evenly. The vegetables should glisten and feel lightly coated.
Crush the cooled, toasted cashews slightly and add them to the bowl. Gently fold everything together, making sure the nuts are evenly distributed without breaking down too much.
Sprinkle chopped herbs and dried cranberries (if using) over the top. Give the salad a final gentle toss to combine all flavors and textures.
Let the salad rest for about 10 minutes at room temperature so the flavors meld and the crunch stays crisp. Serve in shallow bowls or portable containers for a perfect snack or light meal.