Honeycrisp Apple Broccoli Salad

Here’s a Honeycrisp Apple Broccoli Salad recipe that’s crisp, refreshing, and perfect for a side dish or light lunch. It balances sweet, savory, and tangy flavors with a nice crunch.

🥗 Honeycrisp Apple Broccoli Salad

🍎 Ingredients:

For the Salad:

• 2 heads broccoli, cut into small florets

• 1 large Honeycrisp apple, diced (leave skin on)

• ½ cup shredded carrots (optional)

• ⅓ cup red onion, finely diced

• ½ cup dried cranberries

• ½ cup roasted sunflower seeds or chopped walnuts/pecans

• ½ cup crumbled feta or sharp cheddar cheese (optional)

• 4–6 strips bacon, cooked and crumbled (optional for extra crunch & saltiness)

For the Dressing:

• ½ cup plain Greek yogurt (or mayo for a richer version)

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey or maple syrup

• 1 teaspoon Dijon mustard

• Salt and pepper, to taste

🥣 Instructions:

1. Blanch the Broccoli (Optional):

   • Bring a pot of salted water to boil.

   • Add broccoli florets and cook for 30–60 seconds.

   • Drain and plunge into ice water to stop cooking. Drain again and pat dry.

2. Make the Dressing:

   • In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.

3. Assemble the Salad:

   • In a large bowl, combine broccoli, diced apple, red onion, carrots, cranberries, sunflower seeds, and cheese/bacon if using.

   • Pour dressing over the salad and toss to coat everything evenly.

4. Chill (Optional):

   • Refrigerate for at least 15–30 minutes before serving to allow flavors to meld.

✅ Tips:

• Use Honeycrisp apples for their sweet-tart flavor and crisp texture.

• Add cooked quinoa or grilled chicken to turn it into a full meal.

• Leftovers keep well in the fridge for up to 3 days.