Honeycrisp apple broccoli salad tosses chopped raw broccoli with diced apple, dried cranberries, pecans, red onion, and cheddar in a creamy honey and cider vinegar dressing. It takes fifteen minutes to make and chills for thirty.
The apple adds sweetness and crunch, the cranberries add tang, and the broccoli stays crisp, so the salad holds up well at picnics, potlucks, and weeknight dinners.
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Why This Honeycrisp Apple Broccoli Salad Recipe Works
Raw broccoli florets stay crunchy in the creamy dressing, so the salad keeps its texture for hours.
The honey and apple cider vinegar dressing balances sweet and tangy flavors and clings to every floret.
Chopped pecans and dried cranberries add crunch and chew, while a bit of sharp cheddar adds a salty note.
Ingredients for Honeycrisp Apple Broccoli Salad
- The salad uses four cups of chopped broccoli florets, one large diced Honeycrisp apple, half a cup of dried cranberries, half a cup of chopped pecans or walnuts, and a quarter cup of finely diced red onion.
- The dressing uses half a cup of mayonnaise, two tablespoons of apple cider vinegar, one tablespoon of honey, salt, and pepper, and half a cup of shredded sharp cheddar is optional.
Broccoli. It supplies the crisp, fresh base of the salad.
Honeycrisp apple. It adds juicy sweetness and a crunchy bite.
Dried cranberries. They add chewy, tart contrast.
Pecans or walnuts. They add toasty crunch.
Mayonnaise dressing. It coats everything in a creamy, tangy sauce.
How to Make Honeycrisp Apple Broccoli Salad
1. Combine the salad. Mix the broccoli, apple, cranberries, nuts, red onion, and cheddar in a large bowl.
2. Whisk the dressing. Whisk the mayonnaise, vinegar, honey, salt, and pepper in a small bowl until smooth.
3. Toss. Pour the dressing over the salad and toss until evenly coated.
4. Chill. Cover and refrigerate for at least thirty minutes so the flavors blend.
5. Finish. Give the salad a final toss and serve cold.
Cut the broccoli into small, bite sized florets and chop the stems too. Large pieces are hard to eat and do not take on the dressing, while small florets absorb it and blend with the other ingredients. Use the tender part of the stem, peeled, for extra crunch and less waste.
Dice the apple just before mixing, or toss the pieces in a teaspoon of lemon juice. Apples brown quickly once cut, and lemon juice slows that change. Honeycrisp apples stay firm and crisp longer than many other varieties, so they hold up well in a salad.
How to Serve Honeycrisp Apple Broccoli Salad
Serve the salad cold beside grilled chicken, sandwiches, or burgers. For more salads and sides, try creamy cucumber onion salad, marinated vegetable pasta salad, loaded baked potato salad, or classic potato salad with eggs.
How to Store and Reheat Honeycrisp Apple Broccoli Salad
Cover the bowl and refrigerate the salad for up to three days. The broccoli stays crisp, but the apple softens a little over time. Stir before serving, and do not freeze this salad because the dressing separates.
Tips and Variations for Honeycrisp Apple Broccoli Salad
Flag the allergens. This salad contains eggs from the mayonnaise, milk from the cheese, and tree nuts.
Do not taste unwashed broccoli. Rinse the broccoli and apple under cool water and dry them before mixing.
Dry the broccoli. Wet florets dilute the dressing.
Chop the onion fine. Small pieces blend in.
Soak the onion. A short soak mellows its bite.
Add bacon. Crumbled bacon adds salt.
Try sunflower seeds. They suit nut free tables.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for storing mayonnaise based salads.
For a lighter dressing, swap half the mayonnaise for plain Greek yogurt. The tang stays and the salad has fewer calories, and the honey keeps it from tasting sharp. Whisk in a spoonful of water if the dressing is too thick to pour.
Toast the nuts in a dry skillet for a few minutes before adding them. Warm, toasted nuts have a deeper flavor and stay crisp for longer in the dressing. Add them just before serving if you plan to keep the salad for more than a day. Walnuts work just as well.
Frequently Asked Questions About Honeycrisp Apple Broccoli Salad
How do you keep honeycrisp apple broccoli salad from getting watery?
Dry the broccoli well and add the apple just before mixing.
Can you make honeycrisp apple broccoli salad ahead of time?
Yes. Make it a few hours early and add the nuts shortly before serving.
Can you freeze honeycrisp apple broccoli salad?
Freezing is not recommended because the dressing separates and the broccoli softens.
Can I use another apple?
Yes. Gala or Fuji apples also stay crisp.
Can I make the dressing ahead?
Yes. Whisk it up to three days early and keep it in the refrigerator.
Honeycrisp Apple Broccoli Salad
Equipment
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 4 cup broccoli florets chopped
- 1 large Honeycrisp apple diced
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
- ¼ cup red onion finely diced
- ½ cup shredded sharp cheddar cheese optional
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Combine. Mix the broccoli, apple, cranberries, nuts, onion, and cheddar.
- Whisk. Whisk the mayonnaise, vinegar, honey, salt, and pepper.
- Toss. Pour the dressing over the salad and toss to coat.
- Chill. Refrigerate at least 30 minutes.
- Serve. Toss again and serve cold.
