Description
This isn’t your typical sad desk salad or that weird mayo-heavy broccoli salad from the deli counter. Nope, this is the salad that’ll make you actually excited about eating vegetables. We’re talking fresh, crisp broccoli florets mixed with sweet, juicy Honeycrisp apples, tart dried cranberries, and crunchy nuts, all tossed in a creamy-but-not-too-heavy dressing that hits every single flavor note. It’s like autumn decided to throw a party in a bowl, and everyone’s invited. The best part? It gets better as it sits, so you can make it ahead and watch the magic happen as all those flavors get to know each other.
Ingredients
For the Salad:
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 2 large Honeycrisp apples, cored and diced (leave the skin on!)
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds or chopped almonds
- 1/4 cup thinly sliced red onion (optional but adds a nice bite)
- 1/4 cup crumbled feta or goat cheese (optional)
For the Dressing:
- 1/2 cup mayonnaise (use the good stuff)
- 2 tbsp Greek yogurt (for extra tang and less guilt)
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Squeeze of fresh lemon juice
Instructions
Cut your broccoli into small, bite-sized florets. We want them small enough to eat easily but big enough to have some substance.
Give them a quick rinse and pat them completely dry. Wet broccoli = watery salad, and nobody wants that.
Core and dice your Honeycrisp apples into chunks about the same size as your broccoli florets.
Leave the skin on — it adds color, crunch, and nutrition. Plus, we’re not monsters here.
Toss the diced apples with a squeeze of lemon juice to prevent browning. This step saves you from sad, brown apple pieces later.
In a small bowl, whisk together mayo, Greek yogurt, apple cider vinegar, honey, and Dijon mustard.
Season with salt and pepper. Taste it — it should be creamy, slightly sweet, with a nice tangy kick.
Add more honey if you like it sweeter, more vinegar if you want extra tang.
In a large mixing bowl, combine broccoli, apples, cranberries, and sunflower seeds.
If you’re using red onion or cheese, toss those in too.
Pour the dressing over everything and toss gently but thoroughly. Make sure every piece gets coated.
Here’s the secret: let it chill in the fridge for at least 2 hours, but overnight is even better.
The broccoli will soften slightly (but stay crunchy), and all the flavors will meld into something magical.
Give it a final toss before serving and adjust seasoning if needed.
Notes
Perfect alongside grilled chicken, pork tenderloin, or any BBQ situation.
Great as a light lunch on its own, maybe with some crusty bread.
Fantastic for potlucks, picnics, and meal prep situations.
Serve it at Thanksgiving — it’s a refreshing break from all the heavy sides.
Pack it in mason jars for grab-and-go lunches that actually taste good.
- Prep Time: 15 minutes
Nutrition
- Calories: ~180 kcal
- Fat: ~12g
- Carbohydrates: ~16g
- Protein: ~4g