Name: Honeycrisp Apple Broccoli Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups broccoli florets, chopped; 1 large Honeycrisp apple, diced; 1/2 cup dried cranberries; 1/2 cup chopped pecans or walnuts; 1/2 cup shredded cheddar cheese (optional); 1/4 cup red onion, finely diced (optional); 1/2 cup mayonnaise (or Greek yogurt); 1–2 tablespoons apple cider vinegar; 1 tablespoon honey or maple syrup; Salt and pepper to taste

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Honeycrisp Apple Broccoli Salad is a crisp, colorful, and refreshing side dish that brings together crunchy broccoli, sweet apples, and a creamy, tangy dressing. I love how each bite gives me a mix of textures and flavors—bright, nutty, tart, and just a little sweet. It’s a perfect salad for fall gatherings, weeknight dinners, or even meal prep lunches.

Why You’ll Love This Recipe

I like this recipe because it’s fresh, fast, and full of wholesome ingredients. The sweetness of the Honeycrisp apple pairs beautifully with the earthy broccoli and chewy cranberries, while the creamy dressing ties it all together. It holds up well in the fridge and gets even better as it chills, making it ideal for making ahead. Honeycrisp Apple Broccoli Salad

Ingredients

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

4 cups broccoli florets, chopped
1 large Honeycrisp apple, diced
½ cup dried cranberries
½ cup chopped pecans or walnuts
½ cup shredded cheddar cheese (optional but adds richness)
¼ cup red onion, finely diced (optional for extra bite)

For the dressing:

½ cup mayonnaise (or Greek yogurt for a lighter version)
1–2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
Salt and pepper to taste

Directions

In a large mixing bowl, I combine the chopped broccoli, diced apple, cranberries, and nuts. I add cheese and red onion if I’m using them.
In a separate bowl, I whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy.
I pour the dressing over the salad ingredients and toss everything together until well coated.
I cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the broccoli to soften slightly.
I give it one more gentle toss before serving and taste to adjust the seasoning if needed.

Servings and timing

This recipe serves about 4–6 people.
Prep time: 15 minutes
Chill time: 30 minutes (optional but recommended)
Total time: About 45 minutes

Variations

Sometimes I swap the cranberries for raisins or chopped dried apricots. I’ve also used sunflower seeds instead of nuts when I need a nut-free option. For a dairy-free version, I skip the cheese and use a vegan mayo. When I want a smoky twist, I toss in crumbled cooked bacon.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. It holds up well, and I actually think it tastes better on day two as the flavors deepen. I don’t recommend freezing it, and there’s no need to reheat—this salad is best served cold or at room temperature.

FAQs

Can I use another type of apple?

Yes, I’ve used Gala, Fuji, and Pink Lady apples. I just make sure it’s a crisp variety to hold up in the salad.

Can I make it ahead of time?

Absolutely. I often make it the night before, and it tastes even better the next day.

What if I don’t like mayonnaise?

I’ve made the dressing with plain Greek yogurt or a mix of yogurt and a bit of olive oil. It’s still creamy and delicious.

Do I need to blanch the broccoli?

No, I leave it raw for the crunch. But if I want it a bit softer, I blanch it for 30 seconds in boiling water and then plunge it into ice water before adding it to the salad.

Can I add protein?

Yes, grilled chicken or chickpeas go really well in this salad if I want to make it more filling.

Conclusion

Honeycrisp Apple Broccoli Salad is a fresh, flavorful dish that’s as beautiful as it is delicious. With its mix of crunch, sweetness, and creaminess, it brings balance to any meal and is always a hit at the table. Whether I’m taking it to a gathering or making it just for myself, it’s a go-to salad I never get tired of.