Apple Broccoli Salad
A refreshing salad combining crisp Honeycrisp apples and raw broccoli, perfect for potlucks and lighter meals.
Ingredients
Main Ingredients
- 2 cups broccoli florets (trimmed into bite-sized pieces)
- 2 Honeycrisp apples, diced (or another crisp apple)
- 1/2 cup nuts (walnuts or almonds work well; toasted for extra flavor)
Dressing
- 1/2 cup Greek yogurt or mayonnaise (Greek yogurt for tang and fewer calories) Mayonnaise can replace Greek yogurt for a creamier, more classic salad.
- 1 tablespoon honey Use maple syrup instead of honey for a vegan option.
- 1 tablespoon lemon juice
- Salt and pepper To taste
Instructions
Preparation
- Trim broccoli into small, bite-friendly florets and place them in a large mixing bowl.
- Core and dice the apples into roughly 1/2-inch cubes. Add them to the bowl with the broccoli.
- Toss in the nuts. If you prefer a deeper nutty flavor, quickly toast them in a dry skillet over medium heat until fragrant, then cool before adding.
- In a small bowl, whisk together the Greek yogurt (or mayonnaise), honey, and lemon juice until smooth and well combined. Taste and add a pinch of salt and a grind of black pepper.
- Pour the dressing over the broccoli, apples, and nuts. Toss gently until everything is evenly coated.
- Season to taste with additional salt and pepper. Serve immediately for maximum crunch, or refrigerate for 30 minutes to allow the flavors to mellow and the salad to chill.
Notes
Store the salad in an airtight container in the refrigerator. Best eaten within 24-48 hours for peak crunch. If making ahead, keep the dressing separate and combine just before serving to preserve texture and freshness. Freezing is not recommended.