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This bright, crunchy broccoli and apple combo pops with color and flavor. You get a sweet snap from Honeycrisp apples and crisp broccoli, all mixed together for an awesome munch—works great for a chill lunch or as a side with dinner.
This salad happened because I had too many apples after a big orchard haul in the fall. Funny thing—my husband, who dodges raw broccoli, gobbled up two servings and now waits for apple season so I’ll fix this all the time.
Ingredients
- Mayonnaise makes everything nice and creamy—full fat brings out the flavor best
- Sharp cheddar adds big savory vibes—an aged or white version kicks this up
- Red onion gives the salad a little punch—slice it as thin as possible so it blends right in
- Apple cider vinegar keeps it bright and balances out the richness—go for unfiltered if you can for lots of apple taste
- Broccoli florets give the salad its crunch and goodness—look for ones that are bright and tight
- Dried cranberries bring chewy tartness—unsweetened is ideal if you spot them
- Honeycrisp apple packs in the juiciest crunch—grab ones that are super red and firm
- Honey is the go-to for natural sweetness—local honey tastes special and a little floral
- Chopped pecans are big on nutty flavor—toasting takes the taste up another notch
Simple Steps to Finish
- Final mix before serving
- Right before you dish it up, toss everything again so the dressing’s spread out. Give it a taste and tweak the flavor if it needs it.
- Chill and blend the flavors
- Gently coat the whole salad with the dressing. Go easy so you don’t mash the broccoli. Throw a lid on the bowl and slide it into the fridge for at least half an hour. Waiting for two hours brings deeper flavor.
- Stir up a creamy dressing
- Start by beating the mayo so it’s silky, then slowly pour in the apple cider vinegar as you whisk. Mix in honey and whatever else you want for extra flavor. You want it thick but able to pour.
- Toss it all together
- In a big bowl, gently mix every salad ingredient so you get a good spread of everything in every portion.
- Chop up your fruit and nuts
- Cut the Honeycrisp—skin on!—into chunky cubes (about half an inch). If those nuts are whole, chop them rough so every bite surprises you.
- Set up your veggies
- Break up the broccoli into tiny pieces about quarter-sized. It soaks up dressing best at that size. Finely mince the onion, so it blends in and nobody gets a mouthful of just onion.
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Honestly, nothing beats a Honeycrisp here. I swapped apples plenty of times, but these stay super snappy even after sitting in dressing. They make that sweet crunch the star, especially against broccoli’s earthy vibe. I always grab an extra so I can dice more right before everybody eats, just for extra snap.
Tweaks & Swaps
Got a different apple? Swap in Gala or Pink Lady—no sweat. Add some cooked chicken or turkey if you’re hungry for more. For vegans, go with eggless mayo and use dairy-free cheese or skip it. Honey’s easy to swap for maple syrup, which adds a cozy spin that goes awesome with apples.
How to Store
This salad stays tasty and crisp in the fridge for up to three days. Pop it in a sealed container and toss it gently when you’re ready to eat. If you’re prepping ahead, keep the dressing off until about half an hour before serving. Don’t stress if the apples brown a touch—flavor’s still spot on. Squeeze lemon over diced apples if you want pretty slices.
Seasonal Switch-Ups
While fall and Honeycrisps go hand-in-hand for this salad, you can switch it up all year. Toss in blueberries or grapes in summer. Winter makes citrus a fun add-in. When spring rolls around, add some asparagus pieces with the broccoli. This creamy, tangy dressing fits them all and lets the bright character shine.
Common Queries
- → Can I swap Honeycrisp apples for another kind?
Definitely! Try Fuji or Gala apples for a similar sweet crunch, although Honeycrisp gives the best texture and sweetness balance.
- → What can I use if I want to skip mayonnaise?
Greek yogurt or sour cream works as lighter swaps, but keep in mind they might change how thick or creamy the dressing feels.
- → Can I make this ahead of time?
Sure! Prepping a day before works. Just keep the dressing separate until you're ready to toss everything for the best crunch and taste.
- → What's the best way to store leftovers?
Pack leftovers in a tightly sealed container in the fridge, and they'll stay fresh up to 2 days. The flavors might intensify, but veggies and apples could soften slightly.
- → Any good protein ideas to add in?
You bet! Adding cooked quinoa, grilled chicken, or crispy bacon can make this salad a filling, protein-packed meal.