Honeycrisp Apple Broccoli Salad
A vibrant, crunchy, and refreshing broccoli salad tossed with juicy Honeycrisp apples, dried cranberries, pecans, and a creamy, tangy dressing. Perfect for potlucks, barbecues, or as a hearty side dish for dinner.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Knife and cutting board
Ingredients
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 1 large Honeycrisp apple, diced
- 0.5 cup dried cranberries
- 0.5 cup chopped pecans or walnuts
- 0.25 cup red onion, finely diced
- 0.5 cup shredded sharp cheddar cheese (optional)
- 0.5 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and black pepper, to taste
Instructions
- Wash and chop the broccoli into small florets. Dice the Honeycrisp apple and finely dice the red onion.
- In a large serving bowl, combine broccoli, apple, cranberries, pecans, onion, and optional cheddar cheese.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, and honey until smooth. Season with salt and pepper.
- Pour the dressing over the salad and toss until evenly coated.
- Cover and chill for at least 30 minutes before serving for best flavor.
Notes
For variations, add cooked quinoa or pasta for a main dish, swap pecans for sunflower seeds, or use raisins instead of cranberries. For a lighter dressing, substitute half of the mayonnaise with Greek yogurt. This salad can be made ahead by storing the salad and dressing separately and combining 30 minutes before serving.