Description
This Apple Broccoli Salad is a refreshing and crunchy mix of fresh broccoli florets, sweet Honeycrisp apples, dried cranberries, nuts, and sharp cheddar cheese, all tossed in a tangy and creamy apple cider vinegar dressing. Perfect as a light lunch or a vibrant side dish, it combines sweet, tart, and savory flavors with a variety of textures, ideal for picnics or potlucks.
Ingredients
Scale
Salad Ingredients
- 4 cups broccoli florets, chopped
- 1 large Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup red onion, finely diced
- 1/2 cup shredded sharp cheddar cheese (optional)
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Mix Salad Ingredients: In a large bowl, combine the chopped broccoli florets, diced Honeycrisp apple, dried cranberries, chopped nuts, finely diced red onion, and shredded sharp cheddar cheese if using. Toss gently to distribute evenly.
- Prepare Dressing: In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and well blended.
- Toss Salad: Pour the prepared dressing over the salad mixture. Toss everything together thoroughly to ensure all ingredients are evenly coated with the dressing.
- Refrigerate: Cover the salad and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld and the salad to chill nicely.
Notes
- For crunchier salad, add nuts just before serving instead of mixing them in advance.
- The cheddar cheese is optional; omit it for a nutty and fruity salad or replace with a vegan cheese alternative for a dairy-free version.
- Use Honeycrisp apples for the best balance of sweet and tart, but Granny Smith apples can be substituted if preferred.
- Adjust honey quantity in dressing to taste if you prefer a sweeter or tangier dressing.
- Refrigerate leftovers in an airtight container; salad is best consumed within 2 days.
