Description
Honeycrisp Apple Broccoli Salad combines crisp produce with a tangy dressing that dances across seasonal ingredients. Crunchy textures and balanced flavors invite you to savor each refreshing bite of this delightful garden-fresh experience.
Ingredients
Scale
- 4 cups (946 ml) broccoli florets, fresh, chopped
- 1 Honeycrisp apple, large, diced
- 4 slices bacon, cooked, crumbled (optional)
- ½ cup (120 ml) sharp cheddar cheese, shredded (optional)
- ½ cup (75 g) dried cranberries
- ½ cup (60 g) pecans, chopped (or almonds or walnuts)
- ½ cup (60 g) carrots, shredded
- ¼ cup (40 g) red onion, finely diced
- ½ cup (120 ml) mayonnaise (or Greek yogurt for a lighter option)
- 2 tbsps (30 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Dressing Preparation: Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until smooth and well-blended. Fine-tune seasoning to taste and set mixture aside.
- Salad Composition: Combine broccoli florets, crisp Honeycrisp apple chunks, shredded carrots, dried cranberries, toasted pecans, finely diced red onion, and optional cheddar cheese in a spacious mixing bowl. Drizzle prepared dressing over ingredients and thoroughly toss to ensure complete coating, allowing each component to be evenly dressed.
- Finishing and Serving: If desired, sprinkle crumbled bacon over the salad for additional texture and flavor. Cover the bowl and refrigerate for a minimum of 30 minutes, enabling ingredients to marinate and flavors to harmonize. Remove from refrigerator, give a quick gentle stir, and serve chilled as a refreshing side dish or light meal.
Notes
- Cut broccoli into uniform, bite-sized florets to ensure even dressing distribution and consistent texture throughout the salad.
- Toss diced apples with a splash of lemon juice to maintain their crisp, fresh appearance and prevent oxidation.
- Adjust mayonnaise quantity based on vegetable volume to achieve a light, not overly saturated coating that complements ingredients.
- Swap bacon for plant-based alternatives, use vegan mayo, or omit cheese to create vegetarian or dairy-free versions of the salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg