Introduction

This Honeycrisp Apple Broccoli Salad is a crisp and refreshing mix of fresh broccoli, sweet apples, and tangy dressing. Perfect as a light lunch or a vibrant side dish, it balances flavors and textures beautifully with dried cranberries and toasted sunflower seeds.

A large white bowl filled with fresh green broccoli florets as the main layer, mixed with small chopped light yellow apple pieces that have a soft texture, and sprinkled with brown walnuts and red dried cranberries evenly throughout. The broccoli looks crisp and fresh, with a light dressing coating that gives a slight shine. The bowl sits on a white marbled surface with a gold spoon resting inside on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh broccoli florets, bite-sized
2 Honeycrisp apples, cored and diced (skin on)
1/4 cup thinly sliced red onion
1/4 cup dried cranberries
1/4 cup sunflower seeds (lightly toasted)
1/2 cup Greek yogurt or mayonnaise
2 tablespoons honey
1 tablespoon apple cider vinegar
Salt and pepper to taste

Instructions

Step 1: Wash fresh broccoli and cut it into bite-sized florets. Core and dice the Honeycrisp apples, leaving the skin on for added color and nutrients. Thinly slice the red onion for a mild zing.
Step 2: In a small bowl, mix Greek yogurt or mayonnaise with honey and apple cider vinegar. Season with salt and pepper, stirring until smooth and creamy.
Step 3: In a large bowl, gently toss the broccoli, diced apples, red onion, dried cranberries, and toasted sunflower seeds together.
Step 4: Drizzle the dressing over the salad and toss until everything is evenly coated.
Step 5: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Toss again before serving to distribute the dressing evenly.

Tips & Variations

For a creamier texture, use Greek yogurt instead of mayonnaise, or combine both for a balanced flavor.
Add chopped walnuts or pecans for extra crunch and richness.
Substitute red onion with green onions or shallots for a milder taste.
If you prefer a sweeter salad, increase honey by a tablespoon or two.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, add sunflower seeds just before serving to keep them crunchy. If the salad becomes watery, give it a good toss and drain any excess liquid before serving.

How to Serve

A white bowl filled with a layered broccoli salad, starting with bright green broccoli florets at the base, mixed with thin slices of red and white apple scattered throughout. On top of this, there are bits of crispy brown bacon pieces, dark red dried cranberries, and small, light brown sunflower seeds sprinkled evenly. Shredded yellow cheddar cheese is layered in small piles mostly near the center, giving a pop of warm color. A light creamy dressing coats some broccoli and apple pieces, adding a glossy finish. The bowl sits on a white marbled surface, creating a fresh and clean background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can substitute Honeycrisp apples with Fuji, Gala, or Granny Smith apples. Just keep in mind that Granny Smith will add a more tart flavor, while Fuji and Gala are sweeter.

Is it necessary to toast the sunflower seeds?

Toasting sunflower seeds enhances their flavor and crunch, but you can use them raw if you prefer. Simply sprinkle them on top just before serving for added texture.

Honeycrisp Apple Broccoli Salad Recipe

Print Recipe

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A refreshing and crunchy Honeycrisp Apple Broccoli Salad combining crisp broccoli florets, sweet and tart Honeycrisp apples, dried cranberries, and toasted sunflower seeds, all enveloped in a creamy honey and apple cider vinegar dressing. Perfect as a light side dish or a healthy snack.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Salad

2 cups fresh broccoli florets, bite-sized
2 Honeycrisp apples, cored and diced (skin on)
1/4 cup thinly sliced red onion
1/4 cup dried cranberries
1/4 cup sunflower seeds, lightly toasted

Dressing

1/2 cup Greek yogurt or mayonnaise
2 tablespoons honey
1 tablespoon apple cider vinegar
Salt and pepper to taste

Instructions

Prepare the Ingredients: Wash the fresh broccoli and cut it into bite-sized florets. Core and dice the Honeycrisp apples, keeping the skin on to add both color and extra nutrients. Thinly slice the red onion for a mild, fresh zing without overpowering the salad.
Mix the Dressing: In a small bowl, combine the Greek yogurt or mayonnaise with honey and apple cider vinegar. Season with salt and pepper to your taste. Stir the mixture thoroughly until the dressing is smooth and creamy, ensuring that it will evenly coat the salad ingredients.
Combine All Ingredients: Place the broccoli florets, diced apples, thinly sliced red onion, dried cranberries, and toasted sunflower seeds into a large mixing bowl. Pour the prepared dressing over the salad and gently toss everything together to ensure all components are evenly coated with the creamy dressing.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Before serving, give the salad another quick toss to redistribute the dressing and maintain a fresh presentation.

Notes

For a vegan option, substitute Greek yogurt or mayonnaise with a plant-based alternative.
Lightly toasting the sunflower seeds enhances their nutty flavor and adds extra crunch.
Keep the apple skins on to add vibrant color and retain vital nutrients.
Refrigerating the salad before serving helps the flavors develop and blend well.
This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.

Keywords: Honeycrisp Apple Broccoli Salad, broccoli salad, apple salad, healthy salad, easy summer salad, no-cook salad, creamy dressing salad