Honeycrisp Apple Broccoli Salad

Combining crunchy broccoli with sweet-tart Honeycrisp apples makes for a salad that is bright fresh and altogether irresistible. This quick no-cook dish has been my go-to for potlucks and busy weeknights when I crave something wholesome but not fussy. The tangy dressing brings all the flavors together and just a short chill in the fridge deepens their bite.

I first tossed this together after a farmers market run in early fall and have served it ever since for brunches and family gatherings. The leftovers are just as good straight from the fridge the next day.

Gather Your Ingredients

• Broccoli florets, chopped: gives a crisp base and is full of fiber. Look for bright green stems with tight buds for the best crunch.
• Honeycrisp apple, diced: adds natural sweetness and a juicy bite. Use a firm apple so it stays crisp in the salad.
• Dried cranberries: give chewy pops of tartness. Opt for unsweetened if you want a less sugary salad.
• Chopped pecans or walnuts: deliver earthy crunch and healthy fats. Choose fresh nuts for best flavor.
• Red onion, finely diced: brings zesty sharpness. Go for a red onion with firm skin and no sprouting.
• Shredded sharp cheddar cheese (optional): adds richness and tang. Use your favorite sharp variety or skip for dairy-free.
• Mayonnaise: forms the creamy base for the dressing. Pick a good-quality or avocado-oil mayo for cleaner flavor.
• Apple cider vinegar: gives the dressing its bright tang. Raw unfiltered vinegar has an extra punch.
• Honey: pulls it all together with mellow sweetness. Go for local honey for more floral notes.
• Salt and pepper, to taste: enhances and balances flavors. Use flaked sea salt and freshly ground black pepper.

How to Make It

Prep the Vegetables:

Chop broccoli florets into small bite-sized pieces for even eating. Dice the Honeycrisp apple just before mixing to keep it from browning. Finely dice red onion for sharp flavor without overpowering.

Mix the Salad:

Place broccoli, chopped apple, dried cranberries, pecans or walnuts, red onion and cheddar in a large bowl. Toss gently to distribute everything evenly without bruising the fruit.

Make the Dressing:

In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt and pepper. Whisk until the dressing is smooth and creamy with no lumps.

Combine and Toss:

Pour the dressing over the salad mixture. Start with half and add more as needed to lightly coat every ingredient. Toss until the salad glistens and looks well mixed.

Chill and Serve:

Cover the salad and chill in the refrigerator for at least thirty minutes to let flavors meld. Toss once more before serving for extra freshness.

Broccoli is my favorite part of this recipe because its crunch stays even after chilling, making it perfect for next-day lunches. My niece once declared broccoli tasted like candy in this salad and now helps me chop every time.

Flavor Boosters

This salad holds up beautifully in the fridge for up to twenty-four hours. Airtight containers are best to keep everything crisp. The apples hold their texture thanks to the vinegar in the dressing, which acts as a natural preservative. If making for meal prep, store the dressing separately and toss just before serving for maximum crunch.

Serving Suggestions

Serve alongside roasted chicken or grilled salmon for a light dinner or spoon over quinoa for a lunch bowl. It is the perfect way to bring color and crunch to a holiday table. For extra flair, sprinkle with pomegranate seeds just before serving in winter.

Creative Twists

For a vegan version, swap the mayonnaise for a plant-based mayo and replace honey with maple syrup or agave nectar. Swap pecans for sunflower seeds if there are allergies to consider, or try toasted pumpkin seeds for a nut-free crunch. If Honeycrisp apples are out of season, Pink Lady, Gala or Fuji work beautifully too. In fall add thinly sliced Brussels sprouts and roasted squash cubes for a warm twist. In summer use chopped raw cauliflower and swap dried cranberries for fresh berries or stone fruit. During spring add sugar snap peas for even more crunch and sweetness.

A friend once texted that her picky eater devoured an entire bowl after she swapped in golden raisins and pistachios. I have brought this salad to family picnics for years and it always disappears first from the buffet.

Common Questions About the Recipe

→ Can I substitute other apple types?

Yes, you can use other firm, sweet apples like Fuji or Gala. They’ll give a similar crunch and flavor profile.

→ Do I need to blanch the broccoli?

No, raw broccoli gives a crisp texture and fresh bite. If you prefer softer broccoli, blanch briefly and cool.

→ How far in advance can I prepare this?

This salad holds well when made up to one day ahead. Store covered in the refrigerator for best freshness.

→ What can I use for a dairy-free variation?

Omit the cheddar cheese for a dairy-free version, or substitute with dairy-free cheese alternatives if preferred.

→ How do I keep apples from browning?

Toss diced apples immediately with the dressing or a squeeze of lemon juice to help maintain their fresh color.

→ Can I add protein?

Absolutely! Grilled chicken, chickpeas, or tofu can be added to make the salad more filling.