Description
Honeycrisp apple broccoli salad brings crisp autumn flavors dancing across garden-fresh ingredients. Crunchy broccoli florets and sweet apple chunks mingle with tangy dressing, creating a perfect balance you’ll crave at every seasonal gathering.
Ingredients
Scale
Main Ingredients:
- 4 cups (946 milliliters) fresh broccoli florets, chopped
- 1 large Honeycrisp apple, diced
- ½ cup (120 milliliters) shredded carrots
- ½ cup (120 milliliters) chopped pecans (or almonds or walnuts)
- 4 slices bacon, cooked and crumbled (optional)
- ½ cup (120 milliliters) shredded sharp cheddar cheese (optional)
Additional Ingredients:
- ½ cup (120 milliliters) dried cranberries
- ¼ cup (60 milliliters) red onion, finely diced
Dressing Ingredients:
- ½ cup (120 milliliters) mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons (30 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) honey
- ½ teaspoon (2.5 milliliters) Dijon mustard
- ¼ teaspoon (1.25 milliliters) salt
- ¼ teaspoon (1.25 milliliters) black pepper
Instructions
- Craft a vibrant dressing by whisking mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a small mixing vessel until smooth and well-integrated.
- Prepare the salad base by chopping broccoli into bite-sized florets, dicing Honeycrisp apples into uniform cubes, and shredding carrots into delicate ribbons.
- Add dried cranberries for a tangy burst of sweetness and roughly chop pecans to introduce a rich, nutty texture to the salad.
- Finely mince red onion to provide a sharp, aromatic undertone and grate cheddar cheese for a creamy, savory element.
- Combine all prepared ingredients in a spacious mixing bowl, ensuring an even distribution of components.
- Drizzle the pre-made dressing over the salad, gently folding and tossing to coat every ingredient thoroughly.
- If desired, crumble crisp bacon across the surface for an additional layer of smoky flavor and crunchy texture.
- Seal the salad and refrigerate for a minimum of 30 minutes, allowing the flavors to meld and intensify.
- Before serving, give the salad a quick toss to redistribute the dressing and ingredients, then present chilled for a refreshing and dynamic side dish.
Notes
- Customize the salad by swapping pecans with sunflower seeds for a nut-free version, perfect for school lunches or allergic individuals.
- Keep apples crisp by cutting them just before mixing to prevent browning and maintain fresh texture.
- Consider reducing mayonnaise and adding Greek yogurt for a lighter, protein-packed dressing that cuts calories without sacrificing creaminess.
- For a vegetarian option, replace bacon with roasted chickpeas or smoked paprika-seasoned tempeh crumbles to add similar smoky, crunchy elements.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 5 mg