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Why You’ll Love This Salad
- 🍎 Sweet meets savory – Honeycrisp apples add the perfect juicy contrast to crunchy broccoli and creamy dressing.
- 🥦 Healthy-ish – Packed with fiber, vitamin C, and healthy fats.
- 🧺 Perfect for make-ahead – Even better after it sits for a few hours.
- 🌱 Versatile – Great as a side dish or light lunch, and easy to customize.
Honeycrisp Apple Broccoli Salad Recipe
Serves: 6–8
Prep Time: 15 minutes
Chill Time (optional): 30+ minutes for best flavor
Ingredients:
- 4 cups fresh broccoli florets, chopped small
- 1 large Honeycrisp apple, cored and chopped
- 1/2 cup dried cranberries
- 1/3 cup chopped red onion
- 1/2 cup shredded carrots (optional, for color and crunch)
- 1/2 cup sunflower seeds or chopped pecans
- 1/2 cup cooked and crumbled bacon (optional but recommended)
For the Dressing:
- 3/4 cup mayonnaise (or plain Greek yogurt for a lighter option)
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons honey or maple syrup
- Salt & black pepper, to taste
Instructions:
- Make the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Set aside.
- Assemble the salad: In a large bowl, combine chopped broccoli, apples, cranberries, red onion, carrots, sunflower seeds (or pecans), and bacon.
- Toss it all together: Pour the dressing over the salad and toss until everything is evenly coated.
- Chill (optional): Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Tips & Variations:
- Make it vegetarian: Skip the bacon or use a plant-based version.
- Add cheese: Crumbled feta or shredded sharp cheddar adds richness.
- Use different apples: Fuji or Pink Lady also work well, but Honeycrisp offers the best sweet-tart crunch.
- Meal prep hero: This salad holds up for up to 3 days in the fridge, making it great for grab-and-go lunches.
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