A refreshing, crunchy salad featuring fresh broccoli florets, crisp Honeycrisp apple, dried cranberries, and nuts, all tossed in a creamy, tangy dressing—this broccoli apple salad is perfect as a vibrant side dish or light snack. The textures and flavors are delightfully balanced, making it a standout on any table.
Why I’ll Love This Recipe
I love this salad because it’s a no-cook, quick-to-prepare dish that delivers bright, satisfying flavor in every bite. The combination of fresh, crisp ingredients with a sweet and tangy dressing makes it both energizing and comforting. It’s an ideal make-ahead option for lunches, potlucks, or when I want a refreshing side that’s just a little different. Plus, it’s versatile enough to tweak for dietary preferences.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 cups broccoli florets, chopped
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1 large Honeycrisp apple, diced
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½ cup dried cranberries
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½ cup chopped pecans or walnuts
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¼ cup red onion, finely diced
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½ cup shredded sharp cheddar cheese (optional)
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½ cup mayonnaise
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2 tablespoons apple cider vinegar
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1 tablespoon honey
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Salt & pepper to taste
directions
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I start by combining the chopped broccoli, diced apple, dried cranberries, chopped nuts, red onion, and shredded cheddar cheese in a large mixing bowl.
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In a smaller bowl, I whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy.
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I pour the dressing over the salad and gently toss everything together until well coated.
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Then I chill the salad in the refrigerator for at least 30 minutes before serving. This step really helps the flavors come together beautifully.
Servings and timing
This recipe makes about 4–6 servings.
Prep time is around 15 minutes, and while there’s no cooking required, I let it sit in the fridge for at least 30 minutes.
Total time: approximately 45 minutes, including chilling.
Variations
I like switching things up based on what I have on hand. Here are a few variations I’ve tried and loved:
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Swap the Honeycrisp apple with Granny Smith for more tartness.
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Use sunflower seeds instead of nuts for a nut-free version.
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Leave out the cheese to make it completely dairy-free.
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Mix in some grapes or pomegranate seeds for extra juiciness and color.
storage/reheating
I find this salad holds up well when made ahead. I store it in an airtight container in the refrigerator and enjoy it within 24 hours for best texture and flavor.
The broccoli softens slightly as it sits, which I actually enjoy. I don’t recommend freezing this dish or reheating it, since it’s meant to be served chilled.
FAQs
How do I keep the apples from browning?
I dice the apples just before adding them and toss them quickly with the dressing. The vinegar in the dressing helps keep them from browning.
Can I make this salad the night before?
Yes, I often make it a few hours ahead or even the night before. It tastes even better after the flavors have melded, just be sure to store it in the fridge.
What can I use instead of mayonnaise?
Greek yogurt or a mix of yogurt and a bit of olive oil works well as a lighter substitute. It adds tang and creaminess without the mayo.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check any packaged items like dried cranberries to ensure they don’t contain added gluten.
Can I use frozen broccoli?
I wouldn’t recommend it. Frozen broccoli tends to be too soft and watery for this salad. Fresh broccoli gives the crunch that really makes this dish shine.
Conclusion
This creamy broccoli apple salad is one of those dishes I come back to again and again. It’s colorful, crunchy, and packed with sweet-savory goodness that always hits the spot. Whether I serve it as a side or enjoy it solo for a quick bite, it never disappoints. Give it a try and make it your own—you’ll see how easy and satisfying it is.
Print
Creamy Broccoli Apple Salad
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 15 minutes (plus 30 minutes refrigeration)
- Yield: 4–6 servings
- Category: Salad
- Method: No‑Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing, crunchy salad featuring fresh broccoli florets, crisp Honeycrisp apple, dried cranberries, nuts, all tossed in a creamy, tangy dressing—perfect as a vibrant side dish or light snack.
Ingredients
- 4 cups broccoli florets, chopped
- 1 large Honeycrisp apple, diced
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
- ¼ cup red onion, finely diced
- ½ cup shredded sharp cheddar cheese (optional)
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt & pepper to taste
Instructions
- In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped pecans or walnuts, red onion, and shredded cheddar cheese if using.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- You can make this ahead of time and store it in the fridge for up to one day.
- Adjust nuts and cheese per your preference, or omit cheese for dairy‑free version.
- For a sweeter salad, feel free to add more honey.
Nutrition
- Serving Size: 1/4th to 1/6th of recipe
- Calories: 220 kcal
- Sugar: 19 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg