Description

This Honeycrisp Broccoli Salad is a fresh and vibrant mix of crunchy broccoli florets and sweet, crisp Honeycrisp apples, complemented by tangy red onions, dried cranberries, and nutty sunflower seeds. Tossed in a creamy Greek yogurt and mayonnaise dressing with a hint of honey and apple cider vinegar, this salad offers a perfect balance of flavors and textures. Ideal as a light lunch or a colorful side dish, it’s refreshing and satisfying with wholesome ingredients.

Ingredients

Salad Ingredients

2 cups broccoli florets, chopped
1 Honeycrisp apple, diced
1/4 cup red onion, finely chopped
1/4 cup dried cranberries
1/4 cup sunflower seeds

Dressing Ingredients

1/2 cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and pepper to taste

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Instructions

Combine Salad Ingredients: In a large bowl, mix together the chopped broccoli florets, diced Honeycrisp apple, finely chopped red onion, dried cranberries, and sunflower seeds until evenly distributed.
Prepare Dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and well combined.
Toss Salad with Dressing: Pour the prepared dressing over the broccoli mixture and toss gently to coat all ingredients evenly with the creamy dressing.
Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully and makes the salad crisp and refreshing when served.

Notes

For added crunch, consider substituting or adding chopped nuts such as almonds or pecans.
To make it vegan, replace Greek yogurt and mayonnaise with plant-based alternatives.
The salad can be prepared a few hours ahead of time and kept refrigerated, but add sunflower seeds just before serving to maintain their crispness.
Adjust honey quantity in the dressing for preferred sweetness level.
Serve chilled for best taste and texture.