I love this salad because it’s incredibly easy to make, yet feels fresh and vibrant every time. The Honeycrisp apples add just the right amount of sweetness, while the broccoli keeps it crunchy and light. The creamy dressing ties everything together without being heavy. It’s a great way for me to sneak more veggies into my meals and it holds up beautifully for make-ahead lunches or side dishes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Produce 2 cups fresh broccoli florets, bite-sized 2 Honeycrisp apples, cored and chopped with skin on 1/4 cup red onion, thinly sliced
Nuts & Fruits 1/4 cup toasted almonds or walnuts 1/4 cup dried cranberries
Dressing 1/2 cup Greek yogurt or mayonnaise 1 tablespoon honey or maple syrup 1 tablespoon apple cider vinegar Salt, to taste Freshly ground black pepper, to taste
Directions
I start by preparing the produce. I wash the broccoli thoroughly and cut it into bite-sized florets. I core the Honeycrisp apples and chop them into small cubes, keeping the skin on for color and nutrients.
I toast my choice of almonds or walnuts in a dry skillet over medium heat until fragrant and lightly browned, being careful not to let them burn.
In a small bowl, I whisk together the Greek yogurt or mayonnaise, honey or maple syrup, apple cider vinegar, salt, and pepper until smooth and creamy.
I combine the broccoli, apples, red onion, dried cranberries, and toasted nuts in a large bowl. Then I pour the dressing over the top and toss gently until everything is evenly coated.
I like to refrigerate the salad for at least 30 minutes before serving to let the flavors meld and to enjoy it refreshingly cold.
Servings and Timing
This recipe makes 4 servings and takes about 20 minutes from start to finish.
Variations
I sometimes add shredded carrots or chopped celery for extra crunch. When I want a tangier flavor, I swap the Greek yogurt for sour cream or add a splash more vinegar. For a vegan version, I use plant-based yogurt and maple syrup instead of honey. Occasionally, I sprinkle in some feta cheese or sunflower seeds for extra richness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I always keep it chilled and never reheat it, as it’s meant to be enjoyed cold. If the dressing thickens slightly after refrigeration, I stir in a teaspoon of water or vinegar to loosen it up before serving. Freezing is not recommended, as it changes the texture of the apples and broccoli.
FAQs
Can I use another type of apple?
Yes, I sometimes use Fuji, Gala, or Pink Lady apples. They all give a nice balance of sweetness and crunch.
Can I make this salad ahead of time?
Definitely. I often prepare it a few hours in advance and chill it. It tastes even better once the flavors have blended.
What’s the best substitute for Greek yogurt?
I like using mayonnaise for a richer flavor or sour cream for a tangy twist.
How can I make this salad vegan?
I replace Greek yogurt with a dairy-free alternative and use maple syrup instead of honey.
Should I blanch the broccoli?
I prefer it raw for crunch, but if I want it softer, I blanch it for 30 seconds and cool it quickly in ice water.
Can I add protein to make it a meal?
Yes, I often add grilled chicken, chickpeas, or tofu to make it more filling.
How do I prevent the apples from browning?
I toss the chopped apples in a little lemon juice before adding them to the salad.
What nuts work best?
Toasted almonds and walnuts are my go-to, but pecans or sunflower seeds work beautifully too.
Can I use frozen broccoli?
I don’t recommend it since frozen broccoli loses its crunch when thawed. Fresh is best for texture.
How long should the salad chill before serving?
At least 30 minutes is ideal to let the dressing soak in and enhance the flavors.
Conclusion
Honeycrisp Apple Broccoli Salad is one of those dishes I keep coming back to. It’s crisp, creamy, and just sweet enough to feel indulgent while still being wholesome. I love how easy it is to throw together and how versatile it can be for any occasion. Whether I serve it as a light lunch or a side dish, it always brings freshness and color to the table.
A refreshing and crunchy salad made with Honeycrisp apples, crisp broccoli, dried cranberries, and toasted nuts, all tossed in a creamy honey-yogurt dressing. Perfect for lunches, picnics, or potlucks, this colorful dish balances sweet, tangy, and savory flavors beautifully.
Ingredients
2 cups fresh broccoli florets, bite-sized
2 Honeycrisp apples, cored and chopped (with skin on)
1/4 cup red onion, thinly sliced
1/4 cup toasted almonds or walnuts
1/4 cup dried cranberries
1/2 cup Greek yogurt or mayonnaise
1 tbsp honey or maple syrup
1 tbsp apple cider vinegar
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Wash the broccoli thoroughly and cut it into bite-sized florets.
Core and chop the Honeycrisp apples into small cubes, leaving the skin on.
Toast almonds or walnuts in a dry skillet over medium heat until fragrant and lightly browned. Set aside to cool.
In a small bowl, whisk together Greek yogurt (or mayonnaise), honey (or maple syrup), apple cider vinegar, salt, and pepper until smooth.
Combine broccoli, apples, red onion, cranberries, and toasted nuts in a large bowl.
Pour the dressing over the salad and toss gently until evenly coated.
Refrigerate for at least 30 minutes before serving for the best flavor and texture.
Notes
Add shredded carrots or celery for extra crunch.
For a vegan version, use plant-based yogurt and maple syrup.
Toss apples in lemon juice to prevent browning.
Store in an airtight container in the refrigerator for up to 3 days.
