Description
A refreshing and crunchy Honeycrisp Broccoli Salad combining crisp broccoli florets, sweet and tart Honeycrisp apples, dried cranberries, and crunchy roasted nuts, all coated in a creamy honey-apple cider vinegar dressing. Perfect as a light lunch or a vibrant side dish, this salad is chilled before serving for a crisp, cool texture.
Ingredients
Scale
Salad Ingredients
- 3 cups broccoli florets, chopped into bite-sized pieces
- 2 Honeycrisp apples, cored and diced (unpeeled)
- 1/2 cup dried cranberries
- 1/2 cup chopped roasted nuts (such as almonds, pecans, or walnuts)
Dressing Ingredients
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice (optional, to prevent apple browning)
Instructions
- Prepare the Broccoli: Wash the broccoli thoroughly and chop into small, bite-sized florets. Optionally, dice the broccoli stems to include in the salad for extra crunch.
- Dice the Apples: Core and dice the Honeycrisp apples into chunks or thin slices. Toss them with lemon juice to prevent browning and keep them fresh-looking.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey or maple syrup until smooth and well combined.
- Combine Salad Ingredients: In a large mixing bowl, add the chopped broccoli, diced apples, dried cranberries, and chopped roasted nuts. Toss gently to mix evenly.
- Add Dressing: Pour the prepared dressing over the salad mixture and gently toss until everything is evenly coated, taking care not to bruise the apples.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Before serving, optionally top with additional nuts or dried cranberries for extra texture and presentation.
Notes
- Lemon juice helps prevent apples from browning but can be omitted if serving immediately.
- Use your favorite salad nuts like almonds, pecans, or walnuts depending on preference or allergy considerations.
- This salad can be made a few hours ahead, but it is best consumed within 24 hours for maximum freshness.
- For a lighter version, swap mayonnaise with Greek yogurt or a low-fat dressing alternative.
- Adding a pinch of salt and black pepper to the dressing can enhance flavor if desired.
