🍎 Honeycrisp Apple Broccoli Salad
Crisp, Creamy, and Bursting with Fall Flavor
If you’re looking for a side dish that’s as nutritious as it is crowd-pleasing, this Honeycrisp Apple Broccoli Salad checks every box. It’s the perfect combination of textures and flavors — crunchy broccoli, sweet apples, chewy cranberries, toasted nuts, and creamy dressing all come together for a refreshing, satisfying salad.
It’s ideal for holiday dinners, potlucks, or even meal prepping your lunches. And yes — it’s just as good (if not better!) the next day.
🛒 Ingredients
🥗 For the Salad:
4 cups broccoli florets, chopped into small, bite-sized pieces
1 large Honeycrisp apple, diced (leave the peel on for color & crunch)
½ cup dried cranberries
½ cup chopped pecans or walnuts (toast them for added flavor!)
¼ cup red onion, finely diced
½ cup shredded sharp cheddar cheese
🥣 For the Dressing:
½ cup mayonnaise (or use Greek yogurt for a lighter version)
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
Salt & pepper, to taste
🔧 Instructions
Step 1: Prep the Ingredients
Wash and thoroughly dry the broccoli and apple.
Dice the apple and chop broccoli into small florets.
If desired, toast the nuts in a dry skillet over medium heat for 3–4 minutes for a deeper flavor.
Step 2: Make the Dressing
In a small bowl, whisk together:
Mayonnaise
Apple cider vinegar
Honey
A pinch of salt and pepper
Taste and adjust seasoning if needed.
Step 3: Toss the Salad
In a large mixing bowl, combine:
Chopped broccoli
Diced apple
Cranberries
Pecans or walnuts
Red onion
Shredded cheese
Pour the dressing over the top and toss until everything is evenly coated.
Step 4: Chill & Serve
Let the salad sit in the fridge for at least 30 minutes before serving.
This helps the flavors meld and softens the broccoli slightly.
🥄 Make It Your Own:
Swap Honeycrisp for Fuji, Pink Lady, or Granny Smith apples
Add bacon bits for a smoky twist
Use sunflower seeds instead of nuts for a nut-free version
Try blue cheese or feta instead of cheddar for a tangier bite
📦 Storage:
Store in an airtight container in the fridge for up to 3 days.
Great for meal prep — the broccoli holds up well without getting soggy!
💡 Pro Tip:
Cut your broccoli extra small for the best texture and dressing coverage. You can even blanch it for 30 seconds in boiling water if you prefer a more tender bite.