Description
This Crisp and Refreshing Honeycrisp Apple Broccoli Salad is a vibrant no-cook dish perfect for any season. Combining crunchy broccoli florets, sweet and tart Honeycrisp apples, dried cranberries, nuts, and sharp cheddar cheese with a creamy honey-mustard dressing, this salad offers a delightful balance of flavors and textures. It’s easy to prepare, makes a nutritious side or light meal, and keeps well for meal prep or potlucks.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh broccoli florets (cut into small pieces)
- 1 large Honeycrisp apple, chopped
- 1/3 cup dried cranberries
- 1/3 cup chopped red onion
- 1/3 cup chopped walnuts or pecans
- 1/2 cup shredded sharp cheddar cheese
Dressing Ingredients
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the broccoli florets, chopped Honeycrisp apple, dried cranberries, chopped red onion, nuts, and shredded sharp cheddar cheese. Mix gently to distribute evenly.
- Make the Dressing: In a small bowl, whisk together the plain Greek yogurt, mayonnaise, honey, apple cider vinegar, salt, and black pepper until the mixture is smooth and well combined.
- Toss the Salad: Pour the dressing over the broccoli and apple mixture. Toss thoroughly until all ingredients are evenly coated with the creamy dressing.
- Chill and Marinate: Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld and the salad chill before serving.
- Serve: Serve the salad chilled as a refreshing side dish or light meal.
Notes
- For a dairy-free version, use a plant-based yogurt and omit the cheese.
- Toasting the nuts before adding them enhances their flavor and adds extra crunch.
- This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep or potlucks.
