A refreshing and flavorful salad with crisp Honeycrisp apples, broccoli, dried cranberries, nuts, and a tangy creamy dressing — perfect as a light side dish or snack. This no-cook recipe brings a satisfying crunch and a delightful balance of sweet, savory, and tangy elements.
Why I Love This Recipe
I love how this salad brings together textures and flavors in such a vibrant way. The crispness of the Honeycrisp apple pairs beautifully with the earthy broccoli and chewy dried cranberries. The creamy dressing adds just the right amount of tang and sweetness, tying everything together. It's one of those dishes I can whip up quickly, serve at any gathering, or enjoy as a midday pick-me-up. Plus, it's easy to customize depending on what I have on hand.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 cups broccoli florets, chopped
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1 large Honeycrisp apple, diced
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½ cup dried cranberries
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½ cup chopped pecans or walnuts
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¼ cup red onion, finely diced
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½ cup shredded sharp cheddar cheese (optional)
For the dressing:
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½ cup mayonnaise
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2 tablespoons apple cider vinegar
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1 tablespoon honey
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Salt and pepper, to taste
Directions
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I start by combining the chopped broccoli, diced apple, dried cranberries, nuts, red onion, and cheddar (if I'm using it) in a large bowl.
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Then, I whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth.
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I pour the dressing over the salad mixture and toss everything together until evenly coated.
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To let the flavors blend nicely, I refrigerate the salad for at least 30 minutes before serving.
Servings and timing
This recipe makes about 4 to 6 servings, depending on portion size. It takes only 15 minutes to prepare, plus a recommended 30 minutes of chilling time. There’s no cooking involved, which makes it ideal when I want something quick and refreshing.
Variations
I often switch things up based on what’s in my pantry. Sometimes I use walnuts instead of pecans, or I skip the cheese for a lighter version. When I'm craving more sweetness, I’ll add a bit more honey or toss in a handful of golden raisins. To make it more filling, I’ve even added some cooked quinoa or shredded rotisserie chicken.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight, which I really enjoy. However, I try to eat it within that window to keep the apples and broccoli crisp. This salad isn’t suitable for freezing, and there’s no need to reheat it — I just enjoy it cold, straight from the fridge.
FAQs
How can I keep the apples from browning?
I dice the apples right before mixing them in. The acidic dressing also helps prevent browning, so I make sure to coat everything well.
Can I make this salad ahead of time?
Yes, I like making it a few hours in advance so the flavors have time to develop. Just keep it chilled until serving.
What can I use instead of mayonnaise?
For a lighter version, I sometimes use Greek yogurt or a half-and-half mix of yogurt and mayo. It still turns out creamy and delicious.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. I just make sure any added cheese or packaged ingredients don’t contain hidden gluten.
Can I make this vegan?
Absolutely. I swap the mayo for a vegan version, skip the cheese, and use maple syrup instead of honey for the dressing.
Conclusion
This Honeycrisp apple broccoli salad has quickly become one of my go-to recipes when I want something crisp, flavorful, and easy. It's perfect for potlucks, holiday spreads, or just as a quick weekday lunch. I love how adaptable it is — and that I can enjoy a fresh, satisfying dish without turning on the stove.
Honeycrisp Apple Broccoli Salad
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 15 minutes (plus 30 minutes refrigeration)
- Yield: 4‑6 servings
- Category: Salad
- Method: No‑Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and flavorful salad with crisp Honeycrisp apples, broccoli, dried cranberries, nuts, and a tangy creamy dressing — perfect as a light side dish or snack.
Ingredients
- 4 cups broccoli florets, chopped
- 1 large Honeycrisp apple, diced
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
- ¼ cup red onion, finely diced
- ½ cup shredded sharp cheddar cheese (optional)
- For the dressing:
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped pecans, red onion, and shredded cheddar (if using).
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- This salad can be made ahead of time and kept in the fridge for up to a day.
- Feel free to adjust the nuts and cheese to your preference, or leave out the cheese for a dairy‑free version.
- If you prefer a sweeter salad, you can add more honey to taste.
Nutrition
- Serving Size: ¼ to ⅙ of the recipe
- Calories: 220 kcal
- Sugar: 19 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
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