Description
A refreshing and crunchy salad with Honeycrisp apples, broccoli, and a creamy-tangy dressing, perfect for potlucks and quick meals.
Ingredients
Salad Ingredients
- 4 cups broccoli florets, cut small (Keep dry to avoid watery dressing.)
- 2 medium Honeycrisp apples, diced (Add last to maintain freshness.)
- 1/4 medium red onion, very thinly sliced (Use cold water soak if desired.)
- 1 cup carrots, shredded (Adds color and sweetness.)
- 1/2 cup dried cranberries (For chewy tartness.)
- 1/2 cup sunflower seeds or pepitas (For nutty crunch.)
- 1 cup feta or sharp cheddar, crumbled or cubed (Adds salty richness.)
Dressing
- 1/3 cup mayonnaise (Can substitute Greek yogurt for lightening.)
- 1/3 cup plain Greek yogurt (Can use less yogurt if preferring classic mayo.)
- 1 tablespoon apple cider vinegar (Adjust to taste depending on apple sweetness.)
- 1 tablespoon lemon juice (Adds freshness.)
- 2 teaspoons honey or maple syrup (For sweetness; adjust as needed.)
- a pinch salt (Season to taste.)
Instructions
Preparation
- Trim broccoli florets into bite-size pieces and slice some tender stems thinly for extra crunch.
- Dice the Honeycrisp apples last, and optionally squeeze a little lemon juice over them if you need to pause.
- Whisk the dressing ingredients together until smooth and creamy.
Assembly
- In a large bowl, toss together broccoli, carrots, and red onion.
- Add apples, dried cranberries, and sunflower seeds or pepitas.
- Pour on two-thirds of the dressing and fold gently; add more if needed.
- Top with cheese and chill for 10 to 20 minutes for enhanced crispness.
Notes
For meal prep, store dressing and salad separately for up to 3 days. Optionally, add apples and cheese just before serving to maintain freshness.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American