Broccoli Apple Salad a crunchy, creamy, sweet-and-savory dish that’s perfect as a side for BBQs, potlucks, or even light lunches. Here’s the full detailed recipe for this Crunchy Broccoli Apple Salad with a tangy-creamy dressing:
Crunchy Broccoli Apple Salad
🍽️ Serves: 6–8
⏱️ Prep Time: 15–20 minutes
🧑🍳 Difficulty: Easy
🧊 No cooking required
🧂 Ingredients
For the Salad:
-
4 cups fresh broccoli florets, chopped small
-
1–2 crisp apples (like Honeycrisp, Fuji, or Gala), diced
-
½ cup golden or regular raisins
-
½ cup sliced almonds or chopped pecans, toasted
-
¼ cup red onion, finely diced (optional)
-
½ cup shredded carrots (optional but adds great color & crunch)
For the Tangy-Creamy Dressing:
-
½ cup mayonnaise
-
2 tbsp Greek yogurt or sour cream (optional for extra tang)
-
1 tbsp apple cider vinegar or lemon juice
-
1 tbsp honey or maple syrup
-
Salt & pepper, to taste
🔪 Instructions
1. Make the Dressing
In a small bowl, whisk together:
-
Mayonnaise, Greek yogurt/sour cream (if using),
-
Apple cider vinegar, honey, and a pinch of salt & pepper.
Taste and adjust seasoning — more honey if you want it sweeter, or vinegar for tang.
2. Prepare the Salad
In a large bowl, combine:
-
Broccoli, apples, raisins, toasted almonds, onion, and carrots (if using).
3. Dress and Toss
-
Pour the dressing over the salad ingredients.
-
Toss well until everything is evenly coated.
4. Chill (Recommended)
-
Cover and refrigerate for 30 minutes to 1 hour to let flavors blend and soften the broccoli slightly.
Tips & Variations
-
Add protein: Toss in cooked, chopped bacon or grilled chicken for a full meal.
-
Nut allergy? Use sunflower seeds or pumpkin seeds (pepitas) instead of almonds.
-
Make ahead: Best eaten within 1–2 days; the apples may brown slightly after that.
-
Sweeter twist: Add chopped pineapple or dried cranberries instead of raisins.