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

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Instructions

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