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Honeycrisp Apple Broccoli Salad

A crunchy, sweet, savory, and creamy salad featuring Honeycrisp apples and fresh broccoli, perfect for any occasion.
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups fresh broccoli florets, cut into small bite-sized pieces (about 2 medium heads) Wash and dry properly to avoid diluting dressing.
  • 2 medium Honeycrisp apples, cored and diced into 1/2-inch cubes Toss with lemon juice if preparing ahead.
  • 1/2 cup dried cranberries
  • 1/3 cup red onion, finely diced Soak in cold water for 10 minutes if too strong.
  • 1/2 cup sharp cheddar cheese, cubed small or shredded Use sharp cheddar for better flavor.
  • 1/3 cup sunflower seeds (roasted and lightly salted) Add just before serving for crunch.
  • 6 strips bacon, cooked crispy and crumbled Optional but recommended for flavor.
For the Creamy Dressing
  • 1/2 cup mayonnaise Plain Greek yogurt can be used for a lighter option.
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste Adjust seasoning to preference.

Method
 

Preparation
  1. Wash the fresh broccoli. Cut into small bite-sized florets and dry them thoroughly.
  2. Core and dice the Honeycrisp apples into 1/2-inch cubes.
  3. Prepare the remaining salad ingredients: diced red onion, dried cranberries, and sharp cheddar cheese.
  4. If using bacon, cook until crispy and crumble.
Making the Dressing
  1. Combine mayonnaise, apple cider vinegar, honey, Dijon mustard, and garlic powder in a bowl. Whisk until smooth.
  2. Taste and adjust with more vinegar or honey as necessary. Season with salt and pepper.
Assembling the Salad
  1. In a large mixing bowl, add the broccoli, apples, red onion, cranberries, cheese, and bacon.
  2. Pour dressing over the salad and toss well to combine.
  3. Add sunflower seeds just before serving for crunch.
  4. Let the salad rest in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

Notes

This salad can be made up to 4 hours ahead (minus crunch toppings), and leftovers keep well in the refrigerator for up to 3 days.