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Sweet Honeycrisp chunks and broccoli bring plenty of color and crunch to this bright salad. The two mix perfectly, making this easy dish great as a light lunch or a cheerful side.
This idea popped up when I had too many apples in my kitchen one fall. My husband, who avoids raw broccoli like the plague, couldn't help grabbing seconds. Now, he asks for this every time apples are on hand.
Delicious Ingredients
- Sharp cheddar gives savory flavor—go for an aged white variety if you can
- Mayonnaise makes the base creamy—full-fat is tastiest
- Red onion lets you sneak in some bite—slice it superfine so it's not too strong
- Chopped pecans step up the richness and add crunch—a quick toast does wonders
- Apple cider vinegar perks up the salad, cuts through the cream, and makes the apple flavor pop—unfiltered is best
- Dried cranberries provide both chew and tang—unsweetened ones are the way to go if you find them
- Honey brings everything together and tastes a bit floral if you use local
- Honeycrisp apple keeps things crunchy and sweet—pick the crispiest, reddest ones
- Broccoli florets build the whole salad—look for deep green, tight clusters
Tasty Step-by-Step Instructions
- Final stir and serve up
- Give the salad one gentle mix right before you dish it out. This way all the dressing gets spread out again. Add any extra salt or pepper if it needs it.
- Chill and let flavors mingle
- Once it’s all mixed, cover up your salad and pop it in the fridge. Wait at least a half hour, though a couple hours makes it taste even better.
- Toss on that dressing
- Pour your creamy dressing over the mixed-up veggies, fruits, and nuts. Fold it gently so every bit gets some coating without smashing the broccoli pieces. Don’t overmix.
- Get the dressing ready
- Stir up the mayo until smooth, adding apple cider vinegar as you go and keep whisking. Drizzle in the honey and season the mix to your liking. The dressing should hang onto the salad but not be too thick.
- Throw everything together
- Dump all your base ingredients into a nice big bowl. Give it a gentle toss so the colors and goodies are spread around evenly.
- Chop your fruit and nuts up
- Take your apple, core it, and cut it—skin on—into chunky cubes around a half-inch wide. If your nuts are whole, give ’em a rough chop for more texture.
- Get your veggies prepped
- Cut your broccoli into bite-sized pieces—think no bigger than a quarter. Chop the red onion as fine as you can, so it mixes in without overpowering bites.
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No apple beats the Honeycrisp in this mix. Trust me—I’ve tried. Even after the salad soaks, these apples keep their snap and bring just the right sweet note to balance out the greens. For best texture, sometimes I toss in extra chopped apple right before eating.
Switch It Up
You can riff on this salad with whatever’s handy. Swap Honeycrisp for Pink Lady or Gala if that’s what you’ve got. Want it heartier? Stir in cooked chicken or turkey chunks. Vegans can go with plant mayo and skip the cheese or use a vegan one. If honey’s not your thing, maple syrup does the trick and gives it another fun flavor.
How To Store
This salad chills happily in the fridge for about three days. Just keep it sealed and give it a gentle stir before eating. If making ahead, you might want to stash the dressing on the side until you’re almost ready to serve. The apples might turn a bit brown, but it still tastes great. Sprinkle a little lemon juice over them if you care about the look.
Try Seasonal Twists
This works especially well in autumn with Honeycrisps, but you can play with it all year. For summer, toss in blueberries or halved grapes instead of cranberries. In winter, orange or other citrus pieces add zing. Asparagus tips make it feel like spring. The creamy dressing plays nice with all these swaps, and the salad keeps its tasty punch every season.
Common Queries
- → Are other apples okay for this salad?
Absolutely, apples like Gala or Fuji work too. Though Honeycrisp apples balance the sweetness and crisp bite best.
- → What can I swap for mayo in the dressing?
Greek yogurt or sour cream make good substitutes if you want a lighter touch. Just note the taste and texture change a bit.
- → Can I get it ready the day before?
Sure, prepare the salad the day ahead but keep the dressing on the side. Toss it together fresh for the crunchiest results.
- → What's the best way to store leftovers?
Keep the leftover salad in a sealed container in the fridge for up to 2 days. The flavors might pop more, but the texture could soften some.
- → How can I add some extra protein?
Try tossing in grilled chicken strips, crispy bacon pieces, or fluffy cooked quinoa to make it more filling.