Honeycrisp Apple Broccoli Salad

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Honeycrisp Apple Broccoli Salad

A crisp and refreshing salad that balances sweet, tangy, and savory flavors—perfect for fall or anytime you want a healthy, flavorful side dish.

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Ingredients:

For the Salad:

• 4 cups broccoli florets, chopped into small bite-sized pieces
• 1 large Honeycrisp apple, diced (leave skin on for color & crunch)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts (toasted if desired)
• 1/4 cup red onion, finely diced
• Optional: 1/2 cup shredded carrots or crumbled cooked bacon for extra flavor

For the Dressing:

• 1/2 cup plain Greek yogurt (or mayonnaise for a richer version)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

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Instructions:

1. Prepare the Ingredients:
   
   • Wash and chop the broccoli into small florets.
   • Dice the Honeycrisp apple and toss it with a little lemon juice (optional) to prevent browning.
   • Finely dice the red onion.
   • Toast nuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant (optional but recommended).
3. Make the Dressing:
   
   • In a small bowl, whisk together Greek yogurt (or mayo), apple cider vinegar, honey, salt, and pepper until smooth.
5. Assemble the Salad:
   
   • In a large mixing bowl, combine chopped broccoli, apple, cranberries, red onion, and nuts.
   • Pour the dressing over the salad and toss until everything is evenly coated.
7. Chill and Serve:
   
   • Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
   • Serve chilled. Great as a side dish or light lunch!

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Tips:

• Make Ahead: This salad keeps well in the fridge for up to 2–3 days.
• For extra creaminess: Add a tablespoon of sour cream to the dressing.
• To make it vegan: Use a plant-based yogurt or mayo and maple syrup.

Let me know if you’d like a printable version or want to scale it for a crowd!