Description
A refreshing and crunchy salad featuring Honeycrisp apples, dried cranberries, and broccoli, perfect for any gathering.
Ingredients
Scale
- 5 cups fresh broccoli florets, chopped small
- 1 large Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/3 cup red onion, finely diced
- 1/2 cup shredded cheddar cheese, optional
- 1/4 cup sunflower seeds, optional
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the broccoli: Wash and dry the broccoli well. Chop it into small bite-sized pieces so the salad is easy to scoop and eat.
- Dice the apple: Dice the Honeycrisp apple into small cubes. Leave the skin on for color and crunch.
- Make the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
- Combine the salad: In a large bowl, add chopped broccoli, diced apple, dried cranberries, pecans, red onion, cheddar cheese, and sunflower seeds if using.
- Add the dressing: Pour the creamy dressing over the salad and toss gently until everything is evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes so the flavors can blend.
- Serve: Toss again before serving and sprinkle extra cranberries, pecans, or sunflower seeds on top for a pretty finish.
Notes
- This salad can be made a few hours ahead of time for convenience.
- Feel free to customize with other nuts or seeds based on preference.
- The cheddar cheese is optional but adds a nice creamy texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg