Description
Crisp honeycrisp apple broccoli salad brings summer sunshine to your plate with its perfect blend of sweet and savory crunch. Fresh ingredients dance together, creating a light, refreshing meal that delights your senses and leaves you craving more.
Ingredients
Scale
Salad Vegetables and Fruits:
- 4 cups broccoli florets, chopped
- 1 large Honeycrisp apple, diced
- 1/4 cup red onion, finely diced
Nuts and Dried Fruits:
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
Cheese:
- 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
- Chop fresh broccoli florets into bite-sized pieces, ensuring uniform size for consistent texture and even dressing absorption.
- Dice crisp Honeycrisp apples into small, uniform cubes to maintain salad’s structural integrity and prevent browning.
- Finely mince red onion to distribute sharp, pungent flavor throughout the salad without overwhelming other ingredients.
- Create a vibrant dressing by whisking mayonnaise, tangy apple cider vinegar, golden honey, and a pinch of seasoning until smooth and well-integrated.
- Combine prepared broccoli, apples, dried cranberries, chopped pecans, minced red onion, and optional shredded cheddar in a spacious mixing bowl.
- Drizzle prepared dressing over the salad, gently tossing to ensure every ingredient is evenly coated and flavor-infused.
- Refrigerate the salad for 30-45 minutes, allowing ingredients to marinate and flavors to develop a harmonious blend.
- Before serving, give the salad a quick toss to redistribute the dressing and reinvigorate the ingredients’ textures.
Notes
- Customize the crunch by toasting pecans lightly in a dry skillet to enhance their nutty flavor and add extra depth to the salad.
- Swap mayonnaise with Greek yogurt for a lighter, protein-rich dressing that cuts down on calories while maintaining creamy texture.
- For a vegan version, replace cheese with nutritional yeast and use vegan mayonnaise to keep the salad’s rich, tangy profile.
- Prepare ingredients ahead of time and store separately to maintain maximum crispness, combining just before serving to prevent soggy broccoli and apples.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3.5 g
- Protein: 4 g
- Cholesterol: 15 mg