Here’s a fresh and crunchy Honeycrisp Apple Broccoli Salad recipe that balances sweet, tangy, and creamy flavors perfectly:
Ingredients (Serves 6–8)
For the Salad:
- 4 cups fresh broccoli florets (about 2–3 heads)
- 2 Honeycrisp apples, cored and diced
- 1/2 cup red onion, finely chopped
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped pecans or walnuts, toasted
- 1/2 cup shredded cheddar cheese (optional)
For the Dressing:
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp honey or maple syrup
- Salt and pepper, to taste
Instructions
1. Prepare the Ingredients
- Blanch broccoli florets in boiling water for 1–2 minutes, then immediately transfer to ice water to retain crunch and color. Drain well.
- Dice Honeycrisp apples and chop onion, nuts, and cheese if using.
2. Make the Dressing
- In a bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
3. Combine Salad
- In a large mixing bowl, combine broccoli, apples, onion, dried cranberries, nuts, and cheese.
- Pour dressing over the salad and toss until everything is evenly coated.
4. Chill and Serve
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Optional: garnish with extra nuts or a sprinkle of paprika for color.
Tips
- Crunch factor: Use raw broccoli for maximum crunch, or lightly blanch if you prefer slightly tender florets.
- Sweetness: Honeycrisp apples are ideal because they’re crisp and sweet-tart, but Fuji or Gala can work too.
- Make ahead: This salad tastes even better if made a few hours in advance.
If you want, I can also give a lighter version with Greek yogurt dressing that’s tangy, creamy, and lower in calories.
Do you want me to do that?
