Honeycrisp Apple Broccoli Salad

Why You’ll Love This Recipe

Honeycrisp Apple Broccoli Salad is a fresh, crunchy, and colorful dish that’s perfect for any season. Combining crisp broccoli florets, sweet Honeycrisp apples, and a creamy, tangy dressing, this salad is a delicious blend of textures and flavors. It’s ideal for potlucks, weeknight dinners, or as a light lunch on its own.

ingredients

Honeycrisp Apple Broccoli Salad 10 Why You’ll Love This Recipe

Fresh broccoli florets (chopped small)
Honeycrisp apples (diced, skin on)
Red onion (thinly sliced)
Shredded cheddar cheese
Sunflower seeds or chopped nuts
Dried cranberries or raisins
Mayonnaise
Plain Greek yogurt or sour cream
Apple cider vinegar
Honey or maple syrup
Salt and pepper

directions

In a large bowl, combine chopped broccoli, diced apples, red onion, cheese, sunflower seeds, and dried cranberries.

In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper to make the dressing.

Pour the dressing over the broccoli mixture and toss well to coat evenly.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Stir again before serving. Garnish with additional seeds or apples if desired.

Servings and timing

Serves 6-8
Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes

Variations

Honeycrisp Apple Broccoli Salad
Honeycrisp Apple Broccoli Salad 11 Why You’ll Love This Recipe

Use almonds, pecans, or walnuts instead of sunflower seeds.
Swap dried cranberries for golden raisins or chopped dates.
Add cooked bacon bits for a savory twist.
Use all yogurt or all mayo based on your preference.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.
Stir before serving if any separation occurs in the dressing.

FAQs

Can I make this salad ahead of time?
Yes, it actually tastes better after sitting for a bit in the fridge.

What apples work best?
Honeycrisp apples offer the perfect balance of sweet and tart with great crunch.

Do I have to blanch the broccoli?
No, it’s used raw for crisp texture, but you can blanch it briefly if preferred.

Can I make it dairy-free?
Yes, use a dairy-free mayo and skip the cheese or use a dairy-free version.

Conclusion

Honeycrisp Apple Broccoli Salad is a refreshing, nutrient-packed dish with just the right mix of sweet, tangy, and crunchy. It’s a crowd-friendly side or a light meal that’s as beautiful as it is delicious.

Print
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Honeycrisp Apple Broccoli Salad

Honeycrisp Apple Broccoli Salad

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  • Author: chefisraa
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes (+30 minutes chill)
  • Yield: 68 servings 1x
  • Category: Salad
  • Method: No‑cook / Tossed
  • Cuisine: American
  • Diet: Vegetarian

Description

Crisp and colorful salad combining crunchy broccoli florets, sweet-tart Honeycrisp apples, and savory bacon bits, tossed in a creamy poppy seed dressing—perfect for potlucks or light lunches.


Ingredients

Units Scale
  • 4 cups broccoli florets (about 2 heads)
  • 2 Honeycrisp apples, cored and diced
  • 1/2 cup cooked bacon bits (about 4-5 slices)
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup chopped red onion (optional)
  • Dressing: 1/2 cup mayonnaise, 2 Tbsp plain yogurt or sour cream, 1 Tbsp apple cider vinegar, 2 Tbsp honey, 1 tsp poppy seeds, pinch of salt and pepper

Instructions

  1. In a large bowl, combine broccoli florets, diced Honeycrisp apples, bacon bits, dried cranberries, cheddar cheese, and red onion (if using).
  2. In a separate small bowl, whisk together mayonnaise, yogurt/sour cream, apple cider vinegar, honey, poppy seeds, salt, and pepper until smooth.
  3. Pour dressing over salad mixture and toss until evenly coated.
  4. Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
  5. Before serving, toss the salad again and adjust seasoning if needed. Sprinkle extra poppy seeds on top for garnish.

Notes

  • Toast the dried cranberries in a dry skillet for 1–2 minutes to deepen flavor.
  • Substitute Greek yogurt for a lighter dressing.
  • Make ahead: this salad tastes best after 4–6 hours but can be made up to a day ahead.
  • Store leftovers covered in fridge for up to 3 days—toss again before serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 13 g
  • Sodium: 300 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 20 mg

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