Honeycrisp Apple Broccoli Salad
Looking for a salad that’s light, colorful, and bursting with flavor? This Honeycrisp Apple & Broccoli Salad hits all the right notes—sweet, tangy, crunchy, and refreshing. With crisp apples, raw broccoli, and a creamy dressing that brings it all together, it’s a crowd-pleaser perfect for potlucks, weeknight dinners, or a fresh lunch option.
Fast to whip up, easily adaptable, and full of feel-good ingredients—this is healthy eating without the compromise.
🧂 Ingredients (Serves 4–6)
For the Salad
- 4 cups broccoli florets, chopped small
- 2 medium Honeycrisp apples, diced
- ½ cup dried cranberries or golden raisins
- ½ cup chopped pecans or walnuts
- ¼ cup sunflower seeds (optional)
- ½ cup shredded carrots or red cabbage (optional, for extra color)
For the Dressing
- ½ cup mayonnaise or plain Greek yogurt
- 2 tablespoons honey (more or less to taste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
👩🍳 Instructions
1. Build the Salad Base
In a large mixing bowl, add broccoli, apples, dried fruit, nuts, and seeds.
Toss in shredded carrots or cabbage for a colorful boost, if using.
2. Make the Dressing
In a separate small bowl, whisk together mayo or yogurt, honey, vinegar, mustard, salt, and pepper.
Adjust flavors to your liking—more honey for sweetness, more vinegar for tang.
3. Dress It Up
Pour the dressing over the salad mixture. Gently toss until everything is evenly coated.
Be careful not to overmix—you want the broccoli to stay crisp.
4. Chill Before Serving
Cover and refrigerate for 15 to 30 minutes to allow the flavors to blend.
Top with a sprinkle of extra seeds or nuts before serving, if desired.
🍴 How to Serve It
This salad shines on its own but pairs wonderfully with grilled meats, sandwiches, or roasted dishes. It stores well in the fridge, so it’s ideal for meal prepping or enjoying as leftovers the next day.
