Description
This Apple Broccoli Salad is a crisp, refreshing blend of crunchy broccoli florets, sweet Honeycrisp apple, dried cranberries, and nuts, all tossed in a tangy and creamy apple cider vinegar dressing. Perfect as a healthy side dish or light lunch, it’s easy to prepare and chilled to allow the flavors to meld beautifully.
Ingredients
Scale
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)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Combine salad ingredients: In a large bowl, mix together the chopped broccoli florets, diced Honeycrisp apple, dried cranberries, chopped nuts, finely diced red onion, and shredded sharp cheddar cheese (if using) until evenly combined.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and well blended.
- Toss the salad: Pour the prepared dressing over the salad mixture and toss gently until all ingredients are evenly coated with the dressing.
- Chill the salad: Refrigerate the dressed salad for at least 30 minutes before serving to allow the flavors to meld and develop fully.
Notes
- For a nut-free version, omit the pecans or walnuts and substitute with toasted sunflower seeds or pumpkin seeds if desired.
- Sharp cheddar cheese adds a nice tang; omit if you prefer a dairy-free salad or leave out for a lighter option.
- Make sure to dice the apple just before mixing to prevent browning; toss diced apples with a squeeze of lemon juice if prepping ahead.
- This salad keeps well refrigerated for up to 2 days but is freshest when enjoyed the same day.
- You can substitute mayonnaise with Greek yogurt to reduce fat content.
