Name: Honeycrisp Apple Broccoli Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups fresh broccoli florets, chopped small; 2 Honeycrisp apples, cored and diced; 1/2 cup dried cranberries; 1/3 cup sunflower seeds (or sliced almonds); 1/4 cup red onion, finely diced; 1/2 cup shredded cheddar cheese (optional); 1/2 cup mayonnaise (or Greek yogurt for lighter option); 2 tablespoons apple cider vinegar; 1 tablespoon honey or maple syrup; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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Why You’ll Love This Recipe

I love how this salad blends flavors and textures—sweet apples, earthy broccoli, and a tangy, creamy dressing that pulls everything together. It’s not only delicious, but it also holds up well in the fridge, making it ideal for meal prep. It’s a no-cook, make-ahead dish that feels bright and refreshing, but still totally comforting.

Ingredients

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

Broccoli florets (chopped small)
Honeycrisp apples (diced)
Red onion (finely chopped)
Dried cranberries or raisins
Sunflower seeds or chopped almonds
Cooked bacon (crumbled, optional)
Mayonnaise
Greek yogurt or sour cream
Apple cider vinegar
Honey or maple syrup
Salt
Black pepper

Directions

I start by chopping the broccoli into small, bite-sized pieces and dicing the Honeycrisp apples.
In a large bowl, I combine the broccoli, apples, red onion, dried cranberries, and sunflower seeds (or nuts).
In a separate small bowl, I whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
I pour the dressing over the salad ingredients and toss everything until well coated.
I chill the salad in the fridge for at least 30 minutes to let the flavors blend.
Just before serving, I sprinkle in the crumbled bacon if I’m using it and give it one last toss.

Servings and timing

This recipe makes about 6 servings as a side. It takes 15 minutes to prepare and about 30 minutes to chill, making it ready in 45 minutes total.

Variations

Sometimes I swap the cranberries for chopped dates or sliced grapes. I’ve also used walnuts or pecans for a heartier crunch. If I want it dairy-free, I stick with just mayo and skip the yogurt. For a sweeter version, I use a touch more honey and add extra apples. When I want to make it a meal, I stir in cooked chicken or chickpeas.

Storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. It doesn’t need to be reheated—it’s best served cold or at room temperature. If the apples release a bit of juice, I just give it a quick stir before serving.

FAQs

Can I make this salad ahead of time?

Yes, I like to make it a few hours ahead or even the night before. The flavors blend beautifully as it sits in the fridge.

What apples work best?

Honeycrisp apples are my favorite for their crunch and sweet-tart balance, but Fuji or Gala work well too.

Can I make this salad without mayo?

Yes, I can use all Greek yogurt or even a dairy-free alternative like vegan mayo or avocado-based dressing.

Will the apples turn brown?

I dice the apples right before mixing them in, and the vinegar in the dressing helps keep them from browning.

Is this salad good for potlucks or picnics?

Absolutely. It holds up well at room temperature for a few hours and travels great in a cooler.

Conclusion

Honeycrisp Apple Broccoli Salad is a fresh, flavorful dish that brings together all the things I love in a salad—crunch, sweetness, creaminess, and just the right amount of tang. It’s easy to make, beautiful on the table, and always a hit wherever I serve it. Whether I’m prepping for a picnic or just want something different for dinner, this salad always delivers.