Broccoli Apple Crunch Salad Recipe

Introduction

This Broccoli Apple Crunch Salad is a refreshing and crunchy side dish perfect for any season. Combining fresh broccoli, sweet apples, and a tangy homemade dressing, it’s both flavorful and nutritious. Quick to prepare, it’s a great addition to your lunch or dinner table.

Ingredients

• 4 cups broccoli florets (about 2 small heads), chopped into small pieces
• 1 large Honeycrisp apple (or 2 small), cored and diced
• ⅓ cup dried cranberries
• ⅓ cup pecans or walnuts, toasted and roughly chopped
• ¼ cup red onion, thinly sliced
• ½ cup sharp cheddar cheese, cubed or shredded (optional)
• ⅓ cup mayonnaise or plain Greek yogurt
• 1½ tablespoons apple cider vinegar
• 1 tablespoon honey
• ¼ teaspoon black pepper
• ⅛ teaspoon salt

Instructions

1. Step 1: Rinse, dry, and chop the broccoli into small, bite-sized pieces. For added crunch, peel and chop the stems as well.
2. Step 2: Wash, core, and dice the apple into small cubes. If preparing ahead, toss the apple with a little lemon juice to prevent browning.
3. Step 3: Toast the pecans or walnuts in a dry skillet over low heat for 3 to 4 minutes until fragrant. Let them cool, then chop roughly.
4. Step 4: Thinly slice the red onion. If using cheddar cheese, cube or shred it now.
5. Step 5: In a small bowl, whisk together mayonnaise (or Greek yogurt), apple cider vinegar, honey, salt, and black pepper until smooth.
6. Step 6: In a large bowl, combine the broccoli, apple, dried cranberries, toasted nuts, sliced onion, and cheese. Pour the dressing over the salad and toss gently to coat everything evenly.
7. Step 7: For best flavor, cover and refrigerate the salad for 20 to 30 minutes before serving.
8. Step 8: When ready to serve, sprinkle with extra nuts or cranberries if desired. Serve chilled.

Tips & Variations

• Substitute Greek yogurt for mayonnaise for a lighter, tangier dressing.
• Try adding chopped celery or shredded carrots for extra crunch and color.
• Use your favorite nut or seed if you prefer something other than pecans or walnuts.
• For a dairy-free version, omit the cheddar cheese or use a plant-based alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If possible, keep the dressing separate and toss just before serving to maintain the crunch of the broccoli and apple. Leftovers can be enjoyed cold or at room temperature. Avoid freezing as it may alter the texture of the ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. To keep the apple from browning and maintain crunch, toss it with lemon juice and consider storing the dressing separately until just before serving.

What can I use instead of dried cranberries?

If you don’t have dried cranberries, dried cherries, raisins, or chopped dates make great substitutes that add a similar sweet-tart flavor to the salad.

Broccoli Apple Crunch Salad Recipe

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★★★★★

4.5 from 78 reviews

A refreshing and crunchy broccoli apple salad featuring crisp broccoli florets, sweet Honeycrisp apples, tart dried cranberries, toasted nuts, sharp cheddar cheese, and a tangy honey apple cider vinegar dressing. This salad is perfect as a healthy side dish or light lunch, packed with textures and sweet-tart flavors.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Salad

• 4 cups broccoli florets (about 2 small heads), chopped into small pieces
• 1 large Honeycrisp apple (or 2 small), cored and diced
• ⅓ cup dried cranberries
• ⅓ cup pecans or walnuts, toasted and roughly chopped
• ¼ cup red onion, thinly sliced
• ½ cup sharp cheddar cheese, cubed or shredded (optional)

Dressing

• ⅓ cup mayonnaise or plain Greek yogurt
• 1½ tablespoons apple cider vinegar
• 1 tablespoon honey
• ¼ teaspoon black pepper
• ⅛ teaspoon salt

Instructions

1. Prepare Broccoli: Rinse and thoroughly dry the broccoli florets, then chop into small, bite-sized pieces. Optionally, peel and finely chop the broccoli stems for additional crunch and texture.
2. Dice Apple: Wash and core the Honeycrisp apple(s), then dice into small cubes. To prevent browning if prepping ahead, toss the diced apple with a little lemon juice.
3. Toast Nuts: Place pecans or walnuts in a dry skillet over low heat and toast for 3–4 minutes, stirring frequently to avoid burning. Allow the nuts to cool, then roughly chop them.
4. Slice Onion and Prepare Cheese: Thinly slice the red onion. Cube or shred the sharp cheddar cheese if you are including it in your salad.
5. Make Dressing: In a small bowl, whisk together mayonnaise or Greek yogurt, apple cider vinegar, honey, salt, and black pepper until the dressing is smooth and well combined.
6. Combine Salad Ingredients: In a large bowl, add the chopped broccoli, diced apple, dried cranberries, toasted nuts, sliced red onion, and cheese. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
7. Chill (Optional): Cover the salad and refrigerate for 20 to 30 minutes to allow the flavors to meld and the salad to chill before serving.
8. Serve: Before serving, sprinkle additional toasted nuts or dried cranberries on top for extra texture and garnish. Serve chilled for best taste.

Notes

• For a vegan version, substitute mayonnaise with a plant-based alternative and omit the cheddar cheese.
• To keep apples from browning, toss them with a bit of lemon juice immediately after dicing.
• Toasting nuts enhances their flavor—keep a close watch to prevent burning.
• This salad can be prepared ahead and stored refrigerated for up to 2 days for best freshness.
• Feel free to substitute pecans or walnuts with your preferred nuts such as almonds or cashews.

Keywords: Broccoli Apple Salad, Crunchy Salad, Healthy Side Dish, Honeycrisp Apple Salad, Broccoli Salad with Nuts, Cheddar Cheese Salad