Honeycrisp Apple Broccoli Salad | Fresh & Crunchy
This Honeycrisp Apple Broccoli Salad is a fresh, crunchy side dish that combines sweet and savory flavors perfectly. It’s ideal for potlucks, family gatherings, or as a healthy lunch option. The crisp apples, fresh broccoli, and creamy dressing create a wonderful texture that everyone loves.
Why You’ll Love This Apple Broccoli Salad
This salad recipe brings together simple ingredients to create something special. The Honeycrisp apples add natural sweetness and a satisfying crunch, while the raw broccoli florets provide nutrients and fiber. The creamy dressing ties everything together, making each bite delicious.
You can prepare this salad ahead of time, which makes it perfect for busy weekdays or when you’re hosting guests. The flavors actually improve after sitting in the refrigerator for a few hours, allowing the ingredients to meld together beautifully.
Ingredients You’ll Need
For the Salad Base
- 4 cups fresh broccoli florets, chopped into small pieces
- 2 large Honeycrisp apples, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds or chopped pecans
- 1/2 cup shredded cheddar cheese
- 6 strips bacon, cooked and crumbled
For the Creamy Dressing
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
1) Preparing the Vegetables and Fruits
Start by washing your broccoli thoroughly under cold water. Cut the broccoli into small, bite-sized florets. The smaller pieces make the salad easier to eat and help the dressing coat everything evenly.
You can also include some of the tender stem parts if you like, just peel off the tough outer layer first.
Next, wash and dice your Honeycrisp apples. Keep the skin on for extra color, texture, and nutritional value. Cut the apples into small cubes, about the same size as your broccoli pieces. To prevent browning, you can toss them with a little lemon juice right away.
Finely chop the red onion. If you find raw onion too strong, you can soak the chopped pieces in cold water for 10 minutes, then drain and pat dry. This removes some of the sharp bite while keeping the flavor.
2) Making the Dressing
In a small mixing bowl, combine the mayonnaise, apple cider vinegar, and honey. Whisk these ingredients together until smooth and well blended. The vinegar adds tanginess that balances the sweetness from the honey and apples.
Add the lemon juice, salt, and black pepper to your dressing mixture. Whisk again until everything is fully incorporated.
Taste the dressing and adjust the seasonings if needed. Some people prefer a sweeter dressing, while others like more tang.
3) Assembling the Salad
In a large mixing bowl, combine the chopped broccoli florets, diced Honeycrisp apples, red onion, and dried cranberries. Toss these ingredients together gently to distribute them evenly.
Pour the creamy dressing over the salad mixture. Use a large spoon or salad tongs to toss everything together, making sure each piece gets coated with dressing. The dressing should cover all the ingredients without making the salad soggy.
Add the sunflower seeds (or chopped pecans), shredded cheddar cheese, and crumbled bacon to the bowl. Give everything one final gentle toss to combine.
4) Chilling and Serving
Cover your salad bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes before serving.
This chilling time allows the flavors to blend together and helps soften the broccoli slightly while maintaining its crunch.
Before serving, give the salad a quick stir. If it seems dry after chilling, you can add a tablespoon or two more of mayonnaise to freshen it up.
Tips for the Best Results
Choose the right apples: Honeycrisp apples work wonderfully because they stay crisp and don’t brown quickly. Other good options include Fuji, Gala, or Granny Smith apples.
Don’t skip the bacon: The smoky, salty flavor of crispy bacon adds an important savory element that balances the sweet fruits. For a vegetarian version, you can use roasted chickpeas instead.
Toast your nuts: If using pecans or walnuts, toast them lightly in a dry pan first. This brings out their natural oils and adds deeper flavor to your salad.
Make it ahead: This broccoli salad tastes even better the next day. Just wait to add the nuts until right before serving to keep them crunchy.
Storage Instructions
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The broccoli will soften slightly over time, but the salad remains tasty. If you plan to keep it longer, consider storing the dressing separately and adding it just before serving.
The apples may brown slightly after a day or two, but this doesn’t affect the taste. Adding extra lemon juice can help slow this process.
Variations to Try
Add More Protein
Turn this side dish into a complete meal by adding grilled chicken, turkey, or hard-boiled eggs. This makes it perfect for meal prep lunches throughout the week.
Change the Cheese
While cheddar cheese is classic, you can experiment with feta cheese, blue cheese crumbles, or goat cheese for different flavor profiles.
Try Different Nuts and Seeds
Swap sunflower seeds for sliced almonds, chopped walnuts, or pumpkin seeds. Each adds its own unique taste and texture.
Make It Lighter
Use Greek yogurt in place of half the mayonnaise for a lighter dressing with added protein. You can also reduce the amount of cheese or use a reduced-fat version.
Nutritional Benefits
This salad packs plenty of vitamins and minerals. Broccoli provides vitamin C, vitamin K, and folate. The apples add fiber and antioxidants. Nuts and seeds contribute healthy fats and protein.
The combination of raw vegetables and fruits means you get maximum nutritional value. The healthy fats from the dressing help your body absorb the fat-soluble vitamins from the vegetables.
FAQs
Can I use frozen broccoli instead of fresh?
Fresh broccoli works best for this recipe because it provides the crunchy texture that makes this salad special. Frozen broccoli becomes too soft when thawed and won’t give you the same results.
How do I keep the apples from turning brown?
Toss the diced apples with lemon juice immediately after cutting them. The acid in the lemon juice slows down oxidation. Honeycrisp apples naturally brown slower than other varieties.
Can I make this salad dairy-free?
Yes, simply omit the cheese or use a dairy-free cheese alternative. The salad will still taste delicious with all the other flavorful ingredients.
What can I substitute for mayonnaise?
You can use Greek yogurt, sour cream, or a combination of both. For a vegan version, use vegan mayonnaise or a cashew-based dressing.
How long before serving should I make this salad?
You can make it anywhere from 30 minutes to 24 hours ahead. The flavors develop nicely when the salad sits for a few hours in the refrigerator.
Can I add other vegetables to this salad?
Absolutely! Try adding shredded carrots, diced bell peppers, or cauliflower florets. Just keep the pieces small and uniform for the best texture.
Is this salad kid-friendly?
Most children enjoy this salad because of the sweet apples and creamy dressing. You can reduce the onion or omit it entirely if your kids are picky about strong flavors.
Honeycrisp Apple Broccoli Salad
A fresh, crunchy broccoli salad loaded with sweet Honeycrisp apples, tangy dried cranberries, smoky bacon, nuts or seeds, and a creamy-tangy dressing. Perfect for potlucks, family gatherings, meal prep, or a hearty side dish. Flavors improve after chilling.
Ingredients
For the Salad:
- 4 cups fresh broccoli florets, chopped into small pieces
- 2 large Honeycrisp apples, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds or chopped pecans
- 1/2 cup shredded cheddar cheese
- 6 strips bacon, cooked and crumbled
For the Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the bacon until crisp, then drain, cool, and crumble.
- Wash and chop the broccoli into small bite-size florets; include peeled tender stems if desired.
- Dice the Honeycrisp apples (skin on) into small cubes; toss with a little lemon juice to prevent browning.
- Finely chop the red onion; if desired, soak in cold water 10 minutes to mellow, then drain and pat dry.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, and honey until smooth.
- Whisk in lemon juice, salt, and black pepper; taste and adjust sweetness or tang to preference.
- In a large bowl, combine broccoli, diced apples, red onion, and dried cranberries; toss to distribute.
- Pour the dressing over the salad and toss until evenly coated.
- Add sunflower seeds or pecans, shredded cheddar, and crumbled bacon; toss gently to combine.
- Cover and refrigerate for at least 30 minutes before serving; stir before serving and add a spoonful of mayo if it seems dry.
Notes
- Apple options: Honeycrisp hold their crunch and brown slowly; Fuji, Gala, or Granny Smith also work.
- Make ahead: Best after chilling; up to 24 hours ahead. Add nuts just before serving for maximum crunch.
- Variations: Swap cheddar for feta, blue, or goat cheese. Try almonds, walnuts, or pumpkin seeds. Add shredded carrots, bell peppers, or cauliflower. Use Greek yogurt for half the mayo to lighten.
- Dietary swaps: Omit cheese or use dairy-free to make dairy-free. Use vegan mayo for a vegan dressing and skip bacon or use a plant-based alternative.
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