Description
A refreshing and crunchy Apple Broccoli Salad featuring crisp broccoli florets, sweet Honeycrisp apple, dried cranberries, crunchy nuts, and optional sharp cheddar cheese, all tossed in a creamy honey apple cider vinegar dressing. Perfect for a light lunch or as a vibrant side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups broccoli florets, chopped
- 1 large Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup red onion, finely diced
- 1/2 cup shredded sharp cheddar cheese (optional)
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the chopped broccoli florets, diced Honeycrisp apple, dried cranberries, chopped nuts, finely diced red onion, and shredded sharp cheddar cheese if using. Toss gently to mix all ingredients evenly.
- Make the Dressing: In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the prepared dressing over the broccoli mixture. Using salad tongs or two large spoons, toss the salad until all the ingredients are evenly coated with the creamy dressing.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld and the salad to chill, enhancing its taste and texture. Serve cold.
Notes
- Use Honeycrisp apples for a sweet and crisp flavor, but Granny Smith apples can also be used for a tart contrast.
- Toasted pecans or walnuts add extra flavor and crunch; toast them lightly in a dry skillet over medium heat for 3-5 minutes.
- Cheese is optional; omit it for a dairy-free version.
- Adjust honey and vinegar quantities in the dressing to your preferred sweetness and tanginess.
- For best results, prepare the salad a few hours in advance to allow flavors to develop fully.
