Description
A refreshing and vibrant Honeycrisp Apple Broccoli Salad combining crisp broccoli florets with sweet Honeycrisp apples, dried cranberries, crunchy nuts, and a creamy honey apple cider dressing. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Salad
- 4 cups broccoli florets, chopped
- 1 large Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup red onion, finely diced
- 1/2 cup shredded sharp cheddar cheese (optional)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the chopped broccoli florets, diced Honeycrisp apple, dried cranberries, chopped pecans or walnuts, finely diced red onion, and shredded sharp cheddar cheese if using. Toss gently to mix the ingredients evenly.
- Prepare Dressing: In a separate small mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss everything thoroughly until all the salad ingredients are evenly coated with the dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill, making it more refreshing when served.
Notes
- You can substitute pecans or walnuts according to your preference or availability.
- The shredded sharp cheddar cheese is optional and can be omitted for a dairy-free version.
- Adjust the amount of honey and vinegar in the dressing to suit your taste for sweetness and acidity.
- For extra crunch, add sunflower seeds or pumpkin seeds.
- Store leftovers covered in the refrigerator for up to 2 days; the salad is best eaten fresh.
