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Honeycrisp Apple Cranberry Broccoli Salad

This crunchy and creamy Honeycrisp Apple Cranberry Broccoli Salad is an explosion of flavors, making it a crowd-pleaser at any gathering.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Fresh broccoli florets, chopped small About 2 medium heads
  • 1 large Honeycrisp apple, diced (skin on)
  • ⅓ cup Dried cranberries About 50g
  • ½ cup Pecans or walnuts, roughly chopped About 55g
  • ¼ cup Red onion, finely diced About 40g
  • ½ cup Shredded cheddar cheese Optional but highly recommended
  • 2 tablespoons Sunflower seeds Optional
For the Dressing
  • ½ cup Mayonnaise Can be substituted with Greek yogurt for a lighter version
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper

Method
 

Preparation
  1. Wash broccoli thoroughly under cold running water, dry completely, and chop into small, bite-sized pieces.
  2. Peel and slice the broccoli stems thinly, adding them to the mix for extra texture.
  3. Dice the Honeycrisp apple into small cubes without peeling and toss in lemon juice if prepping in advance.
Dressing Preparation
  1. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
  2. Taste the dressing and adjust flavors if necessary.
Combine the Salad
  1. Toast the chopped nuts in a dry skillet over medium heat until golden and fragrant, then let cool.
  2. In a large bowl, add chopped broccoli, diced apple, dried cranberries, red onion, and toasted nuts.
  3. Gently toss the ingredients together before adding the dressing.
Dressing and Chilling
  1. Pour the dressing over the salad mixture, tossing gently to coat. Season with extra salt and pepper if needed.
  2. Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Final Touch
  1. Before serving, give the salad a final toss and adjust seasoning. Serve chilled.

Notes

For a lighter version, substitute mayonnaise with plain Greek yogurt. This salad holds up well in the fridge for up to 3 days, allowing flavors to improve over time.