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Honeycrisp Apple Broccoli Salad

A refreshing and crunch-filled salad featuring crisp Honeycrisp apples, fresh broccoli florets, and smoky bacon tossed in a creamy, tangy cider vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups Fresh broccoli florets cut into bite-sized pieces
  • 2 large Honeycrisp apples cored and diced
  • 1/2 cup Red onion finely diced
  • 1/2 cup Dried cranberries
  • 1/2 cup Sunflower seeds toasted
  • 6 slices Bacon cooked until crispy and crumbled
Creamy Dressing
  • 1/2 cup Mayonnaise
  • 1/2 cup Greek yogurt plain
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Honey
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method
 

Instructions
  1. In a large mixing bowl, combine the broccoli florets, diced Honeycrisp apples, red onion, dried cranberries, and toasted sunflower seeds.
  2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper until the dressing is smooth and creamy.
  3. Pour the dressing over the broccoli mixture and toss thoroughly to ensure every piece is evenly coated.
  4. Gently fold in the crumbled bacon pieces just before serving to maintain their crunch.
  5. For the best flavor development, cover the salad and refrigerate for at least 30 minutes before serving.
  6. Give the salad a final toss before plating to redistribute the dressing.

Notes

To prevent the apples from browning if making ahead, toss the diced apples in a teaspoon of lemon juice before adding to the salad. You can substitute pecans or walnuts for sunflower seeds if desired.
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