Honeycrisp Apple Broccoli Salad

Honeycrisp Apple Broccoli Salad is a fresh, crunchy, and slightly sweet side dish that brings together crisp apples, raw broccoli, and a creamy dressing with just the right amount of tang. I love how the sweetness of the Honeycrisp apples balances perfectly with the earthy crunch of broccoli and the richness of the dressing. It’s a refreshing salad I can make ahead, and it’s just as great at a fall potluck as it is on a weeknight dinner table.

Why You’ll Love This Recipe

I love this salad for its texture—it’s crunchy, juicy, and creamy all at once. The Honeycrisp apples give it that perfect sweet snap, and the broccoli stays crisp and fresh even after sitting in the fridge. It’s not just delicious; it’s also loaded with fiber and nutrients. I often throw it together in minutes, and it always adds color and brightness to any meal. It’s also super versatile, and I can tweak it to match whatever I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets, chopped small
• Honeycrisp apples, diced
• Red onion, finely chopped
• Dried cranberries
• Sunflower seeds or chopped pecans
• Shredded cheddar cheese (optional)

For the Dressing:

• Mayonnaise
• Greek yogurt or sour cream
• Apple cider vinegar
• Honey or maple syrup
• Salt and black pepper

Directions

• I whisk together the dressing ingredients in a bowl—mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper—until smooth and creamy.
• In a large mixing bowl, I combine the chopped broccoli, diced Honeycrisp apples, red onion, dried cranberries, and sunflower seeds.
• I pour the dressing over the salad and toss everything until well coated.
• I cover and refrigerate the salad for at least 30 minutes to let the flavors come together.
• Before serving, I give it a quick stir and add a little extra crunch on top if I’m feeling fancy.

Servings and timing

This recipe makes about 6 servings. It takes only 15 minutes to prepare, and I like to chill it for at least 30 minutes before serving, so I usually plan for about 45 minutes total with resting time.

Variations

Sometimes I swap the cranberries for raisins or dried cherries, depending on what I have on hand. I’ve also used walnuts or almonds instead of sunflower seeds for a different texture. For a lighter version, I use all Greek yogurt instead of mayo. And when I want to turn it into a full meal, I toss in some cooked quinoa or shredded chicken.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The broccoli stays crisp, and the flavors continue to develop. I don’t recommend freezing this salad—it’s best enjoyed fresh. There’s no need to reheat; I serve it cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a few hours in advance. It actually tastes better after the flavors have a chance to meld in the fridge.

What apples work best if I don’t have Honeycrisp?

I like Honeycrisp for their sweetness and crunch, but Fuji or Pink Lady apples work great too. I just avoid soft or mealy apples.

Do I have to blanch the broccoli?

No, I use raw broccoli for the best crunch. If I want it a bit softer, I blanch it quickly in boiling water for 1 minute, then cool it in ice water before using.

Can I make this dairy-free?

Yes, I use dairy-free mayo and skip the cheese. The salad still has great flavor and texture without the dairy.

What can I serve this with?

I usually serve it alongside grilled chicken or sandwiches. It’s also great as part of a holiday spread or potluck table.

Conclusion

Honeycrisp Apple Broccoli Salad is one of those recipes that’s as easy as it is irresistible. With its mix of crunchy, sweet, and creamy elements, it brings life to any meal. I love making it ahead, knowing it’ll taste even better later—and I never get tired of the bold, fresh flavors. Whether it’s fall or summer, this salad always hits the spot.

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