Description
A crisp and vibrant Honeycrisp Apple Broccoli Salad combining fresh apples, crunchy broccoli, tangy cranberries, almonds, and sharp cheddar, all tossed in a sweet and tangy honey apple cider vinegar dressing. This refreshing no-cook salad is perfect for gatherings or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 2 Honeycrisp apples, diced
- 4 cups fresh broccoli florets
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 red onion, thinly sliced
- 1 cup shredded sharp cheddar cheese
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Combine salad ingredients: In a large bowl, combine the diced Honeycrisp apples, fresh broccoli florets, dried cranberries, sliced almonds, and thinly sliced red onion. Toss gently to mix evenly.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and freshly ground black pepper until the dressing is smooth and well combined.
- Toss salad with dressing: Pour the dressing over the combined salad ingredients. Toss gently to coat all components evenly without bruising the apples or crushing the broccoli.
- Add cheese: Carefully fold in the shredded sharp cheddar cheese to the salad mixture, distributing it evenly throughout.
- Chill to meld flavors: Refrigerate the prepared salad for at least 30 minutes before serving. This resting period allows the flavors to blend and the salad to chill perfectly for a refreshing taste.
Notes
- For best texture, dice apples just before assembling the salad to prevent browning.
- You can substitute Greek yogurt for mayonnaise for a lighter dressing.
- Add a squeeze of lemon juice to apples if preparing in advance to keep them fresh and crisp.
- Feel free to toast the sliced almonds for extra crunch and nutty flavor.
- This salad keeps well for up to 2 days refrigerated, but it’s freshest the day it’s made.