Why You’ll Love This Recipe

I love this salad for its crunch, sweetness, and creaminess all in one bowl. It’s refreshing, colorful, and incredibly simple to prepare. Whether I serve it at a potluck, bring it to a picnic, or enjoy it as a light lunch, it always feels like a burst of freshness. The Honeycrisp apples add just the right touch of sweetness to balance the tangy dressing.

ingredients

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

4 cups broccoli florets, chopped
1 large Honeycrisp apple, diced
½ cup dried cranberries
½ cup chopped pecans (or walnuts)
¼ cup finely diced red onion
½ cup shredded sharp cheddar cheese (optional)
½ cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper, to taste

directions

I start by combining the broccoli florets, diced apple, dried cranberries, chopped pecans, and red onion in a large bowl. When I’m in the mood, I also stir in some shredded cheddar for a little extra richness.

In a separate small bowl, I whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and creamy.

Then, I pour the dressing over the salad mixture and toss gently until everything is evenly coated. I make sure every bit of broccoli and apple gets a nice coating.

I cover the bowl and chill it in the refrigerator for at least 30 minutes. This step really helps the flavors meld and softens the broccoli just enough.

Before serving, I give the salad one final toss and, if I feel like it, sprinkle a few extra pecans or cranberries on top for garnish.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes
Cooking Time: —
Total Time: 45 minutes (includes chilling)
Calories: approximately 250 kcal per serving

Variations

I sometimes add sunflower seeds or pumpkin seeds for extra crunch. To make it vegan, I use vegan mayo and maple syrup instead of honey. Swapping the cheddar for feta gives a salty punch, and adding cooked, chopped bacon makes it a bit heartier.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. It holds up well, especially since broccoli doesn’t get soggy easily. I give it a good stir before serving again. I don’t recommend freezing it, as the texture of the apples and broccoli won’t hold up.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare it the day before. It tastes even better after the flavors have had time to meld in the fridge.

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

I like using Fuji or Gala as alternatives. They have a similar sweetness and crisp texture.

Is there a low-fat version of the dressing?

I use low-fat mayonnaise or even Greek yogurt to lighten it up. Both work well while keeping the creamy consistency.

Can I use a different type of nut?

Yes, I sometimes use walnuts or almonds instead of pecans, depending on what I have on hand.

What can I serve this salad with?

It pairs well with grilled chicken, sandwiches, or even as a side at a barbecue. I also like it as a light lunch on its own.

Conclusion

This Honey Crisp Apple & Broccoli Salad is one of those recipes I come back to whenever I want something crisp, sweet, and satisfying. It’s perfect for all kinds of occasions and easy to make ahead, making it one of my favorite go-to salads year-round.