Irresistible Honeycrisp Broccoli Salad That's a Crunchy Delight
Enjoy this Irresistible Honeycrisp Broccoli Salad, a blend of crunchy broccoli, sweet Honeycrisp apples, and nuts. Perfect for any occasion!
Servings: 4 servings
Calories: 250kcal
Equipment
- cutting board
- knife
- mixing bowl
- Whisk
- Skillet
Ingredients
For the Salad
- 4 cups broccoli florets chopped into bite-sized pieces
- 2 cups Honeycrisp apple sliced into thin wedges
- 1 medium red onion thinly sliced
- 1 cup dried cranberries substitute raisins if desired
- 1 cup toasted walnuts or sunflower seeds for nut-free option
- 1 cup feta cheese or goat cheese as a substitute
For the Dressing
- 1 cup Greek yogurt or non-dairy yogurt for vegan version
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup for vegan option
- 1 tablespoon Dijon mustard
- 1 teaspoon salt to taste
- 1 teaspoon black pepper freshly ground is best
Instructions
Instructions
- Rinse your broccoli florets thoroughly and pat them dry. Chop them into small, bite-sized pieces.
- Core and slice the Honeycrisp apple into thin, crisp wedges.
- Thinly slice the red onion for even pieces.
- Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes until fragrant.
- In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine the chopped broccoli, sliced apples, onions, dried cranberries, cooled walnuts, and feta cheese.
- Pour the dressing over the salad and toss gently to coat each piece evenly.
- Let the salad rest for at least 10 minutes before serving to meld the flavors.
- Serve the salad chilled or at room temperature.
Notes
Optional: Add fresh herbs like parsley or mint for extra flavor. For the best taste, prepare the salad a few hours in advance.