This easy apple broccoli salad blends crisp Honeycrisp apples with crunchy fresh broccoli, sweet dried cranberries, and a creamy-tangy dressing. Perfect for BBQs, potlucks, or weekday lunches, it delivers flavor and nutrition in every bite.

What makes this salad stand out is its texture harmony—fresh vegetables and fruit stay crisp, while the dressing adds richness. The variety of colors also makes it visually appealing for gatherings. According to Honeycrisp apple research, their balanced sweet-tart profile enhances both savory and sweet recipes.

From family picnics to office lunches, this dish is versatile. Using broccoli not only boosts fiber and vitamin C but also provides a sturdy base that holds up well in the fridge. Pair it with grilled meats or sandwiches for a complete, nutrient-packed meal.

Ingredient Spotlight: Broccoli, Honeycrisp & Pantry Staples

The heart of this fresh salad recipe lies in its carefully chosen ingredients. Honeycrisp apples bring crisp texture and a perfect balance of sweetness and tartness, making them ideal for raw salads. Their juicy bite contrasts beautifully with crunchy broccoli florets, creating a satisfying mouthfeel in every forkful.

Selecting high-quality produce is key. Fresh, vibrant green broccoli offers the best flavor and nutrient density. If you prefer softer textures, a quick blanch retains color while slightly tenderizing the stems. For the apples, opt for firm, unblemished fruit—Honeycrisp apple is a top choice, though Gala or Pink Lady can be excellent substitutes.

Complementing the produce are pantry staples like dried cranberries for natural sweetness and chew, and sunflower seeds or pecans for nutty crunch. The optional shredded cheddar adds creamy richness, while red onion brings sharpness to balance the sweet elements. For the dressing, apple cider vinegar provides tang, mayonnaise offers creaminess, and honey ties everything together with natural sweetness. Salt and pepper complete the flavor harmony, ensuring every bite is vibrant, fresh, and satisfying.

Substitutions & Variations

Customize this broccoli apple salad to fit your pantry, diet, and occasion. Swap fruits, adjust the sweet-tangy dressing, or add proteins to turn it into a satisfying main. Keep the crunchy, fresh salad vibe by balancing textures—juicy Honeycrisp apples, crisp broccoli, and chewy mix-ins. Whether you’re prepping for BBQs, quick lunches, or potlucks, these smart substitutions maintain flavor while meeting vegan, dairy-free, or nut-free needs without sacrificing that signature crunch.

For apple swaps, choose Gala, Fuji, or Pink Lady; toss cut pieces in acid to limit browning caused by enzymatic browning. Blend 50/50 mayo and Greek yogurt, or go vegan with plant mayo and maple. When adjusting tang and sweetness, remember your dressing is an emulsion, so whisk until glossy. For lunch-ready variations, portion ahead and browse meal-prep lunch ideas for containers and pairing inspiration.

• Nut-free: use roasted pepitas or sunflower seeds for crunch.

• Dairy-free: skip cheddar or use vegan cheddar; boost creaminess with avocado.

• Lower sugar/sodium: reduce honey, season lightly, and brighten with a splash of apple cider vinegar.

• Protein add-ins: fold in chicken, chickpeas, or quinoa for meals.

• Texture boost: add crisp bacon, cranberries, or shaved stems contrast.

Step-by-Step: How to Make It (with pro tips)

A streamlined workflow keeps this easy apple broccoli salad crisp and vibrant. Measure ingredients first, chill your large bowl, and read through the steps to maintain peak texture and flavor.

Prep & chop

Pat broccoli florets completely dry; moisture dilutes dressing. Cut florets into bite-size pieces and peel tough stems, then dice Honeycrisp apples last to limit browning. For cleaner cuts and safer technique, review quick knife skills for vegetables. Optional: briefly blanch florets 30 seconds, then shock in ice water for vivid color and tender-crisp bite.

Whisk the dressing

In a small bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and pepper until glossy. A smooth emulsion clings better to produce, so whisk vigorously and taste on a floret; adjust acid or sweetness as needed. Keep the dressing chilled while you assemble the salad.

Toss & marinate

In the chilled bowl, combine broccoli, apples, dried cranberries, sunflower seeds or pecans, cheddar, and red onion. Pour over dressing and gently fold to coat without crushing. Cover and refrigerate at least 30 minutes so flavors meld and textures settle.

Taste & adjust

Before serving, stir, then fine-tune: more salt for pop, vinegar for brightness, or honey for balance. Add a pinch of black pepper for lift.

Make-ahead workflow

• For meal prep, store apples in acidulated water; drain and pat dry before mixing.

• Keep seeds/nuts separate to preserve crunch, folding in just before serving.

• Transport cold; pack an ice pack for BBQs and picnics.

Expert Tips for Crisp, Non-Soggy Salad

Mastering a fresh salad that stays crunchy comes down to smart prep and moisture control. Spin-drying broccoli florets after rinsing prevents watery dressing, while adding salt directly to the dressing—rather than onto produce—keeps vegetables from releasing excess liquid too soon.

To prevent Honeycrisp apples from browning, toss diced pieces in a quick solution of lemon juice or apple cider vinegar mixed with water. This slows enzymatic browning without altering flavor. For even more freshness, keep apples separate until serving if making the salad ahead.

Always chill before serving; the cold temperature helps dressing cling better and maintains crisp textures. For beautiful presentation, check salad plating ideas to make your dish look as good as it tastes.

Equipment & Tools

• Essentials: sharp chef’s knife, cutting board, large mixing bowl, whisk, measuring cups/spoons.

• Nice-to-have: salad spinner for quick drying, airtight containers for meal prep, microplane for zesting if you add citrus.

Exact Ingredients & Measurements (Recipe Card-Style)

Salad:

• 4 cups fresh broccoli florets, chopped bite-size

• 2 large Honeycrisp apples, cored & diced

• 1/2 cup dried cranberries

• 1/2 cup roasted sunflower seeds or chopped pecans

• 1/2 cup shredded cheddar cheese (optional)

• 1/4 cup red onion, finely diced

Dressing:

• 1/2 cup mayonnaise

• 2 tbsp apple cider vinegar

• 2 tbsp honey

• Salt and pepper, to taste

Serving Ideas & Pairings

This easy apple broccoli salad shines at BBQs, potlucks, and casual lunches. Its sturdy vegetables travel well, making it picnic-perfect. Pair it with grilled chicken, roasted turkey, or even sandwiches for a balanced meal.

For a cozy lunch, pack portions alongside soup or whole grain bread. Inspiration from meal-prep lunch ideas can help you assemble complete bento boxes with colorful sides.

At family gatherings, serve in a wide, shallow bowl for easy scooping—salad plating ideas can elevate presentation.

Storage, Food Safety & Make-Ahead

• Refrigeration: Best enjoyed within 2–3 days; the dressing keeps broccoli crisp, but apples soften slightly over time.

• Reviving leftovers: Add fresh apple, seeds, or a splash of apple cider vinegar before serving.

• Packing for travel: Keep apples and dressing separate until just before serving if transporting.

• Freezing: Not recommended—texture and dressing will break down.

Nutrition Snapshot (per serving)

This salad offers a balance of fiber, vitamin C, and healthy fats from seeds or nuts. With Honeycrisp apples and broccoli as the base, it’s naturally rich in antioxidants. Using mayonnaise gives creaminess, but swapping half for Greek yogurt can lighten calories and boost protein.

Dietary Notes & Allergens

• Gluten-free: Naturally free of gluten—verify packaged mix-ins.

• Vegetarian: As written, vegetarian-friendly.

• Vegan: Use vegan mayo, skip cheddar, replace honey with maple syrup.

• Nut-free: Choose roasted sunflower seeds or pumpkin seeds.

Seasonal & Flavor Variations

• Fall harvest: Add diced pears, toasted pumpkin seeds, and a maple-based dressing.

• Winter citrus: Fold in pomegranate arils and orange zest for brightness.

• Spring herbs: Add dill, parsley, or chives for freshness.

Scaling the Recipe (Crowds & Portions)

• Double/Triple: Keep dressing ratios consistent; add apples last.

• Potluck transport: Store in airtight containers, garnish just before serving.

Troubleshooting & Common Mistakes

• Watery dressing: Whisk longer for a strong emulsion or add more mayo/yogurt.

• Too sweet/tangy: Adjust honey or vinegar gradually.

• Browning apples: Toss in lemon water or apple cider vinegar solution.

• Gritty broccoli: Rinse thoroughly or briefly blanch.

FAQs

Do you blanch broccoli for broccoli salad?
Optional; blanch 30 seconds for tender-crisp, then shock in ice water.

How do you keep apples from browning in salad?
Toss in lemon juice or apple cider vinegar water before mixing.

Can I make broccoli apple salad the night before?
Yes, but store apples separately until serving for best texture.

What apples are best if I don’t have Honeycrisp?
Gala, Fuji, or Pink Lady work well.

Can I use Greek yogurt instead of mayo?
Yes—replace half or all mayo for lighter texture.

Is raw broccoli safe to eat?
Yes; it’s nutrient-dense and crunchy raw.

Can I make this without nuts/seeds?
Yes; add extra cranberries or roasted chickpeas for crunch.

How long does it last in the fridge?
2–3 days chilled in airtight container.

Can I use frozen broccoli?
Not recommended—texture becomes mushy.

What can I substitute for dried cranberries?
Raisins, chopped dates, or diced dried apricots.

Easy Apple Broccoli Salad for Every Occasion

---

• Author: Elina

Print Recipe

Pin Recipe

Description

A crisp, colorful side dish that combines sweet Honeycrisp apples, crunchy fresh broccoli, chewy dried cranberries, and a creamy-tangy dressing. Perfect for BBQs, potlucks, and weekday lunches, this salad is quick to prepare, naturally gluten-free, and endlessly adaptable with seasonal twists.

---

Ingredients

Scale 1x2x3x

For the salad:

• 4 cups fresh broccoli florets, chopped into bite-sized pieces
• 2 large Honeycrisp apples, cored and diced
• 1/2 cup dried cranberries
• 1/2 cup roasted sunflower seeds or chopped pecans
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup red onion, finely diced

For the dressing:

• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• Salt and pepper, to taste

---

Instructions

In a large bowl, combine the broccoli, apples, dried cranberries, sunflower seeds or pecans, cheddar cheese if using, and red onion.

In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.

Pour the dressing over the broccoli mixture and toss until everything is evenly coated.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Serve chilled as a side dish.

 

Notes

• For the freshest taste, add apples just before serving.

• Keep seeds or nuts separate until the last minute to maintain crunch.

• Double the recipe for gatherings—broccoli holds up well to dressing.

• Make it vegan by swapping mayo and honey for plant-based alternatives.

• Add proteins like chicken or chickpeas for a complete meal.