Description
This Honeycrisp Apple Broccoli Salad is a vibrant, crunchy, and sweet-savory combination of fresh broccoli, juicy Honeycrisp apples, tart cranberries, and nutty pecans, all tossed in a creamy, tangy dressing. Perfect for fall gatherings, potlucks, or as a nutritious side dish, it’s a crowd-pleaser with its refreshing flavors and satisfying textures.
Ingredients
Units
Scale
For the Salad
- 4 cups broccoli florets, chopped
- 1 large Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup red onion, finely diced
- 1/2 cup shredded sharp cheddar cheese (optional)
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Instructions
- Prepare the Salad Ingredients: Rinse the broccoli florets and chop them into small, bite-sized pieces. Dice the Honeycrisp apple (leave the skin on for color and texture if desired). Finely dice the red onion and measure out the cranberries, pecans, and cheese.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), honey, apple cider vinegar, and a good pinch of salt and black pepper. Mix until smooth and creamy, adjusting the seasoning as needed.
- Toss the Salad: In a large mixing bowl, combine the chopped broccoli, diced apple, dried cranberries, pecans or walnuts, red onion, and shredded cheddar cheese (if using). Pour the dressing over the salad and toss thoroughly to coat every ingredient.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the broccoli to soften slightly. Give it a gentle toss before plating and enjoy!
Notes
- Substitute Greek yogurt for some or all of the mayonnaise for a lighter dressing.
- If making ahead, toss the apples with a splash of lemon juice to prevent browning.
- Pecans and walnuts can be swapped for sunflower seeds for a nut-free version.
- Omit cheddar cheese to keep the salad dairy free or vegan (use vegan mayo and yogurt).
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 14g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
