At a Glance
There’s something instantly uplifting about the crunch of fresh broccoli and the bright snap of a Honeycrisp apple—this Apple Broccoli Salad greets the senses with an herbaceous, slightly sweet aroma, a satisfying contrast of textures (crisp florets, juicy apple, crunchy nuts), and a creamy, tangy dressing that ties everything together. Imagine a fork that alternately delivers cool creaminess and lively crunch; the honeyed yogurt dressing brightens the vegetables while the raisins or cranberries add a pleasant chewiness. This is the kind of salad that makes you close your eyes for a second and smile.
This recipe is perfect for spring and summer potlucks, light lunches, and holiday buffets where you want something colorful and crowd-pleasing. It’s quick enough for a weeknight side, comforting enough for a cozy lunch, and festive enough to pair with roast mains during the holidays. If you like baking, try it alongside a slice of warm apple bread for a full autumn vibe — here’s a lovely apple bread recipe to inspire you: Homestyle Apple Bread.
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings; using nonfat Greek yogurt and walnuts; raisins included). Values are approximate and calculated from USDA FoodData Central averages and general nutritional guidance from reputable health sources (USDA, Mayo Clinic).
Per serving (1 of 4)
- Calories: ~204 kcal
- Protein: ~6.3 g
- Carbohydrates: ~25.7 g
- Dietary Fiber: ~4 g
- Sugars: ~18 g
- Fat: ~10 g
- Saturated Fat: ~1.5 g
- Sodium: varies with added salt (~70–150 mg)
Notes:
- These values assume 1/2 cup walnuts (≈60 g), 1 large Honeycrisp apple, 2 cups broccoli, 1/4 cup raisins, 1/2 cup nonfat Greek yogurt, and 1 tbsp honey. If you substitute mayonnaise for the Greek yogurt, calories and fat will increase significantly (mayo adds roughly 90 kcal and 10 g fat per tablespoon). For precise tracking tailored to brands you use, consult USDA FoodData Central or nutrition labels on your ingredients. Sources: USDA FoodData Central, Mayo Clinic guidance on serving sizes and macronutrients.
Why You’ll Love It
This salad balances flavor and texture in a way few simple sides do. The crispness of broccoli and apple gives each bite a refreshing lift; the nuts bring warm, toasty richness; the dressing is tangy-sweet and light, letting the produce shine. It’s easy to make ahead for gatherings because the flavors meld beautifully after resting in the fridge (but see storage notes about keeping crunch). It’s also a health-forward choice—packed with fiber, vitamins from broccoli and apple, and heart-healthy fats when you use walnuts or almonds. Serve it at brunch, on a picnic, for holiday sides, or as a tasty lunch accompaniment to grilled chicken. If you enjoy Mediterranean-style sides, this pairs well with potato salads and grain bowls—try combining it with a chilled potato salad like this Mediterranean potato salad for a varied spread.
Preparation Guide
Ingredients
- 2 cups broccoli florets (about 156 g)
- 1 large Honeycrisp apple, diced (leave skin on for color and fiber)
- 1/2 cup nuts (walnuts or almonds), chopped (≈60 g)
- 1/4 cup raisins or dried cranberries (optional)
- 1/2 cup Greek yogurt (or mayonnaise) — plain, preferably nonfat or low-fat Greek yogurt for a lighter version (≈120 g)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Optional ingredients and substitutions
- Swap walnuts for pecans, almonds, or toasted sunflower seeds (allergy-friendly).
- Use mayonnaise (regular or light) for a richer dressing.
- Replace honey with maple syrup (vegan) or reduce sweetener to taste.
- Add 1–2 tablespoons chopped fresh herbs (dill, parsley) for freshness.
- Stir in 1–2 tablespoons lemon juice to keep apples from browning more effectively.
Directions
- In a large bowl, combine the broccoli florets, diced apple, chopped nuts, and raisins or cranberries if using.
- In a separate small bowl, whisk together the Greek yogurt (or mayonnaise), apple cider vinegar, honey, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- Pour the dressing over the salad mixture and toss gently to combine, making sure everything is evenly coated.
- Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld.
Practical tips
- If you want extra crunch, toast the nuts lightly in a dry skillet over medium heat for 3–5 minutes, stirring frequently, and cool before adding.
- To prevent apples from browning and keep them crisp, toss the dice in a little lemon juice or add the dressing shortly before serving.
- Avoid overmixing once the dressing is added—toss gently to preserve the apple and broccoli textures.
- If you prefer a creamier texture, use half Greek yogurt and half mayonnaise.
Best Pairings
- As a side: Serve alongside grilled chicken, roasted turkey, or baked fish for a balanced plate.
- For buffets: Pair with coleslaws, potato salads, or grain salads for variety—especially nice with a Mediterranean potato salad.
- As a light meal: Top with sliced grilled chicken or chickpeas for added protein and make it lunch.
- Beverage pairings: Bright, slightly acidic white wines (Sauvignon Blanc), iced tea, or a sparkling water with citrus complement the salad’s tang.
- Presentation tips: Serve in a shallow bowl so the colorful apple pieces are visible on top; sprinkle a few whole nuts and a few extra dried cranberries for visual appeal.
Storing Leftovers
- Room temperature: Not recommended to keep this salad at room temp for more than 2 hours (especially with yogurt-based dressing) due to food safety concerns.
- Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days. Note: the broccoli and apple will gradually soften and may release moisture—toss before serving and consider adding a few fresh apple dice for crunch if serving later in the week.
- Freezer: Not recommended. Freezing will change the texture of apples, broccoli, and the dressing; the salad will become mushy upon thawing.
Chef’s Advice
- Choose the right apple: Honeycrisp, Pink Lady, or Fuji bring juiciness and tart-sweet balance that stands up to dressing and broccoli. Softer apples like Gala can get mushy.
- Toasted nuts add depth: Toast nuts briefly to awaken oils and boost aroma—this makes a big difference in flavor.
- Keep dressing bright: Use a high-quality apple cider vinegar and fresh honey; a touch of Dijon mustard (½ tsp) can add an extra layer of balance if you like.
- Timing matters: Dress the salad shortly before serving for maximum crunch. If prepping early, store components separately (dressing and apples tossed in lemon) and combine an hour before serving.
- Texture control: If you prefer softer broccoli, blanch florets for 30–60 seconds in boiling water then shock in ice water before assembling.
Creative Twists
- Vegan/Vegan-Ready: Replace Greek yogurt with vegan yogurt or a mix of vegan mayo and unsweetened almond milk; swap honey for maple syrup.
- Fruit-forward: Replace raisins with chopped dried cherries or fresh grapes halved for a juicier bite.
- Savory boost: Add crumbled feta or goat cheese and a squeeze of lemon for a Mediterranean spin.
- Crunch alternative: Use roasted chickpeas or toasted pumpkin seeds for nut-free crunch.
- Warm version: Lightly roast the broccoli and toss warm with apples and dressing for a comforting twist.
Recipe Q&A
Q: Can I make this salad ahead of time?
A: Yes—assemble components ahead but hold off on adding the dressing to keep the broccoli and apples crisper. If dressed, it’s best eaten within 24 hours for optimal texture; refrigerated leftovers are fine for up to 3–4 days.
Q: What’s a good mayo substitute for a creamier dressing?
A: Use plain Greek yogurt for a lighter option, or mix half mayo and half Greek yogurt for creaminess with less fat. For vegan, use vegan mayo or coconut yogurt.
Q: How do I stop apples from turning brown?
A: Toss apple slices with a little lemon juice or apple cider vinegar; this slows oxidation and keeps them looking fresh. You can also dice them right before serving.
Q: Can I use frozen broccoli?
A: Fresh is best for texture. If you use frozen, thaw and squeeze out excess water, then briefly toast or roast to restore some firmness.
Q: Any ideas for turning leftovers into a new meal?
A: Mix leftover salad into grain bowls with quinoa or farro, or use it as a topping for toasted flatbreads with a smear of cream cheese or ricotta.
Conclusion
This Apple Broccoli Salad is an effortless, flavorful side that balances crisp textures and sweet-tangy dressing—perfect for weeknight meals, potlucks, and holiday tables. Give it a try, tweak the nuts and dried fruit to your liking, and share your photos and notes so we can celebrate your kitchen wins together. For more inspiration and similar takes on broccoli-apple combos, check out this excellent version from Broccoli Apple Salad – Cooking Classy and another tasty rendition at Broccoli Apple Salad l Belly Full.
Print
Apple Broccoli Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing salad featuring crisp broccoli, juicy Honeycrisp apples, and a creamy honey yogurt dressing, perfect for potlucks and light lunches.
Ingredients
- 2 cups broccoli florets (about 156 g)
- 1 large Honeycrisp apple, diced
- 1/2 cup nuts (walnuts or almonds), chopped (≈60 g)
- 1/4 cup raisins or dried cranberries (optional)
- 1/2 cup Greek yogurt (or mayonnaise) — plain, preferably nonfat or low-fat (≈120 g)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the broccoli florets, diced apple, chopped nuts, and raisins or cranberries if using.
- In a separate small bowl, whisk together the Greek yogurt (or mayonnaise), apple cider vinegar, honey, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- Pour the dressing over the salad mixture and toss gently to combine, making sure everything is evenly coated.
- Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld.
Notes
Keep dressing bright and add lemon juice to prevent apples from browning. Toast nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 204
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25.7g
- Fiber: 4g
- Protein: 6.3g
- Cholesterol: 0mg
