Broccoli Apple Crunch Salad (Print-Friendly Format)
Crispy broccoli, apples, cranberries, and nuts tossed in creamy, tangy dressing for a vibrant, refreshing salad.
# Ingredients You’ll Need:
→ Salad Base
01 -
4 cups broccoli florets, chopped into small, bite-sized pieces (approximately 2 small heads)
02 -
1 large Honeycrisp apple, cored and diced (or 2 small apples)
03 -
1/3 cup dried cranberries
04 -
1/3 cup pecans or walnuts, toasted and roughly chopped
05 -
1/4 cup red onion, thinly sliced
06 -
1/2 cup sharp cheddar cheese, cubed or shredded (optional)
→ Dressing
07 -
1/3 cup mayonnaise or plain Greek yogurt
08 -
1 1/2 tablespoons apple cider vinegar
09 -
1 tablespoon honey
10 -
1/4 teaspoon freshly ground black pepper
11 -
1/8 teaspoon salt
# How to Make It:
01 -
Rinse broccoli thoroughly, pat dry, and chop florets into small, bite-sized pieces. Optionally, peel and dice stems for added texture.
02 -
Wash apple, core, and dice into small cubes. If making ahead, toss with a few drops of lemon juice to prevent browning.
03 -
Place pecans or walnuts in a dry skillet over low heat and toast for 3–4 minutes, stirring frequently. Cool, then chop roughly.
04 -
Thinly slice red onion. Cube or shred sharp cheddar cheese if including.
05 -
In a small bowl, whisk together mayonnaise or Greek yogurt, apple cider vinegar, honey, black pepper, and salt until smooth and homogeneous.
06 -
Combine chopped broccoli, diced apple, cranberries, toasted nuts, red onion, and cheddar cheese in a large mixing bowl. Pour dressing over and gently toss until evenly coated.
07 -
Cover the bowl and refrigerate salad for 20–30 minutes to allow flavors to meld and develop.
08 -
Transfer salad to a serving bowl. Garnish with additional nuts or cranberries if desired. Serve well-chilled.
# Extra Tips:
01 -
Peeling and slicing broccoli stems adds extra crunch and minimizes waste.
02 -
Chilling enhances the flavor balance; prepare up to several hours ahead if needed.