Go Back
Honeycrisp Apple Broccoli Salad with fresh broccoli, crisp apples, and toasted pecans in a white bowl

Honeycrisp Apple Broccoli Salad

Emily Wilson
This Honeycrisp Apple Broccoli Salad is a crisp, creamy, and refreshing cold salad made with fresh broccoli, sweet Honeycrisp apples, dried cranberries, and a tangy homemade dressing. Perfect for potlucks, meal prep, or a healthy side dish, this easy broccoli salad recipe comes together in minutes and tastes even better after chilling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 210 kcal

Equipment

  • Large mixing bowl
  • Cutting Board
  • Sharp knife
  • Small Mixing Bowl
  • Whisk

Ingredients
  

Salad Ingredients

  • 4 cups fresh broccoli florets, finely chopped
  • 1 large Honeycrisp apple, diced toss with lemon juice if preparing ahead
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans or almonds lightly toasted
  • 1/4 cup red onion, finely diced
  • 1/4 cup sunflower or pumpkin seeds
  • 1/3 cup shredded sharp cheddar cheese optional

Dressing Ingredients

  • 1/2 cup mayonnaise or plain Greek yogurt
  • 2 tablespoons apple cider vinegar or fresh lemon juice
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Instructions
 

  • Wash and thoroughly dry the fresh broccoli. Finely chop the florets into small, bite sized pieces for the best texture.
  • Core and dice the Honeycrisp apple into small cubes. If making ahead, lightly toss the apple with lemon juice to prevent browning.
  • In a large mixing bowl, combine the chopped broccoli, diced apple, dried cranberries, toasted nuts, seeds, red onion, and shredded cheese if using. Toss gently to combine.
  • In a separate small bowl, whisk together the mayonnaise or Greek yogurt, apple cider vinegar or lemon juice, honey, salt, and black pepper until smooth and creamy.
  • Pour the dressing over the salad and mix until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Notes

For a lighter Recette Santé version, use Greek yogurt instead of mayonnaise and reduce the dried cranberries slightly. Toasting the nuts enhances flavor and adds depth without needing bacon. This cold salad keeps well in the refrigerator for up to three days in an airtight container.
Nutrition Facts:
•Calories: 210 kcal 
•Carbohydrates: 22 g 
•Protein: 5 g 
•Total Fat: 13 g 
•Saturated Fat: 2 g 
•Cholesterol: 8 mg 
•Sodium: 190 mg 
•Potassium: 320 mg 
•Fiber: 4 g 
•Sugar: 15 g 
•Vitamin A: 850 IU 
•Vitamin C: 65 mg 
•Calcium: 110 mg 
•Iron: 1.2 mg