Honeycrisp Apple Broccoli Salad
Honeycrisp Apple Broccoli Salad is a refreshing and colorful dish that perfectly balances the crunch of fresh broccoli florets with the sweet juiciness of Honeycrisp apples. Tossed in a creamy Greek yogurt dressing, this vibrant salad is ideal for summer picnics or as a delightful side for family dinners. With its medley of flavors and textures, it’s bound to be a hit at your table.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 cups fresh broccoli florets
- 1 cup Honeycrisp apples, diced (about 1 medium apple)
- 1/2 cup dried cranberries
- 1/2 cup pecan halves, toasted
- 1/2 cup full-fat Greek yogurt
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Salt and pepper to taste
Instructions
- Rinse and chop the broccoli into bite-sized pieces. Soak in ice-cold water while preparing other ingredients for extra crunch.
- Core and dice the Honeycrisp apple into small cubes.
- In a dry skillet over medium heat, toast the pecan halves until fragrant (about 3-5 minutes).
- In a bowl, whisk together Greek yogurt, honey, cider vinegar, salt, and pepper until smooth.
- In a large bowl, combine broccoli, apples, cranberries, and toasted pecans. Pour the dressing over the mixture and fold gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 15g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Substitute Honeycrisp apples with Granny Smith or any tart variety according to your preference. For added protein, consider including grilled chicken or chickpeas. Store leftovers in an airtight container for up to three days without reheating; serve chilled.