Print

Print Recipe

A fresh and crunchy salad combining raw broccoli florets, sweet Honeycrisp apples, red onion, shredded carrots, nuts or seeds, and dried cranberries tossed in a creamy, tangy dressing made with Greek yogurt, honey, apple cider vinegar, and Dijon mustard. This salad is quick to prepare, stays crisp for hours, and offers a satisfying balance of flavors and textures.

Ingredients

Scale
  • 3–4 cups fresh broccoli florets, stems peeled and thinly sliced
  • 2 large Honeycrisp apples, diced (toss with lemon juice to prevent browning)
  • 1/4 cup thinly sliced red onion (soaked in cold water 5–10 mins, then drained)
  • 1/2 cup shredded carrots
  • 1/3 cup nuts or seeds (sunflower seeds, almonds, or walnuts; lightly toasted if desired)
  • 1/3 cup dried cranberries
  • 1/2 cup Greek yogurt (or mayonnaise for a richer option)
  • 1–2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste

Instructions

  1. Cut broccoli into small, even bite-sized florets; peel stems and slice thinly.
  2. Dice Honeycrisp apples evenly; toss with a little lemon juice or cut just before tossing to prevent browning.
  3. Thinly slice red onion; soak in cold water for 5–10 minutes, then drain well.
  4. Shred carrots finely.
  5. Lightly toast nuts or seeds in a dry pan until fragrant, then cool.
  6. Whisk together Greek yogurt (or mayo), honey, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and creamy.
  7. In a large bowl, layer broccoli first, then add apples, onion, and carrots. Sprinkle nuts and dried cranberries on top.
  8. Drizzle the dressing gradually over the salad while mixing gently to coat evenly without overdressing.
  9. Refrigerate the salad for 30 to 60 minutes before serving to allow flavors to meld and slightly soften the broccoli.

Notes

Keep all ingredients chopped small and consistent for best texture., Chill the salad before serving to let flavors shine and maintain crunch., Toast nuts briefly to enhance nuttiness., Avoid big broccoli chunks to prevent difficulty while eating., Use fresh, firm apples to maintain crispiness and prevent sogginess., Add apples and dressing just before serving if preparing ahead to prevent browning and sogginess., Do not freeze the salad as it will ruin the texture., Avoid overdressing the salad early to prevent wateriness from salt drawing out moisture from broccoli.

Nutrition

Find it online: https://mamapantry.com/honey-crisp-apple-broccoli-salad-gyniro/