Honeycrisp Apple Broccoli Salad

This Honeycrisp Apple Broccoli Salad is a crisp, refreshing dish that balances sweet and savory in the best way. With crunchy broccoli, juicy apples, tangy dressing, and plenty of texture from nuts and dried fruit, it’s a salad I love serving year-round—especially during fall when Honeycrisp apples are at their peak.

Why You’ll Love This Recipe

I make this salad when I want something fresh and vibrant that doesn’t feel like a traditional leafy salad. It’s crunchy, colorful, and full of contrast—from the sweetness of the apples to the creaminess of the dressing and the crunch of the broccoli. It’s easy to prep ahead, holds up well in the fridge, and works just as beautifully as a side dish for dinner as it does on a potluck table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets (chopped small)

• Honeycrisp apples (diced)

• Red onion (thinly sliced or finely chopped)

• Dried cranberries or raisins

• Sunflower seeds, chopped almonds, or walnuts

• Cooked crumbled bacon (optional)

• Mayonnaise

• Apple cider vinegar

• Honey or maple syrup

• Salt

• Black pepper

directions

1. I start by chopping the broccoli into small, bite-sized florets. If I want it extra tender, I blanch it for 30 seconds in boiling water, then cool it in ice water—but most of the time, I keep it raw for maximum crunch.

2. I dice the Honeycrisp apples (leaving the skin on for color and texture) and toss them with a little lemon juice to keep them from browning.

3. In a large bowl, I combine the broccoli, apples, red onion, dried cranberries, and seeds or nuts. If I’m using bacon, I stir that in too.

4. In a separate bowl, I whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.

5. I pour the dressing over the salad and toss until everything is well coated.

6. I like to chill the salad for at least 30 minutes to let the flavors meld before serving.

Servings and timing

This recipe makes about 6 servings. I spend around 15 minutes prepping, and I like to let it chill for 30 minutes before serving, so it’s ready in under an hour with very little effort.

Variations

I switch up the nuts and dried fruit depending on what I have—pecans and dried cherries are a favorite combo. Sometimes I swap the mayo for Greek yogurt or use a mix of both for a lighter dressing. For extra flavor, I add a bit of Dijon mustard or squeeze in fresh lemon juice.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. The apples may soften a bit, but the salad stays crunchy and flavorful. There’s no reheating needed—just give it a quick toss before serving if it’s been sitting for a while.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a few hours in advance or even the night before. It actually tastes better after the flavors have had time to blend.

Do I have to use Honeycrisp apples?

No, but I love their sweetness and crunch. Other good choices are Fuji, Gala, or Pink Lady—anything crisp and not too tart.

Can I make this salad vegan?

Absolutely. I use vegan mayo and skip the bacon or replace it with smoky roasted chickpeas for a plant-based crunch.

How do I keep the apples from turning brown?

I toss the diced apples with a little lemon juice right after chopping. That keeps them fresh-looking and adds a nice hint of brightness.

Is it okay to blanch the broccoli?

Yes, I sometimes blanch it for a softer texture and milder flavor. Just don’t overcook—it should still be crisp.

Conclusion

This Honeycrisp Apple Broccoli Salad is my go-to for a bright, crunchy, and flavorful side dish that feels both wholesome and satisfying. I love how easy it is to customize and how well it holds up for leftovers. Whether I’m serving it with grilled meats, packing it for lunch, or bringing it to a potluck, it always disappears fast.

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