Description
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.
Do not freeze or reheat; enjoy chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
