Honeycrisp Apple Broccoli Salad – A Fresh, Crisp, and Flavor-Packed Side

This Honeycrisp apple broccoli salad is a vibrant, crunchy, and refreshing dish that brings sweet and savory together in the best way. I love making it for potlucks, picnics, or just as a crisp side to lighten up heavier meals. The sweetness of the apples, the crunch of fresh broccoli, and the creamy dressing make this salad something I keep coming back to.

Why You’ll Love This Recipe

What I love most about this salad is the balance of textures and flavors. The broccoli is raw but tender enough to bite into, the apples are sweet and juicy, and the dressing is creamy without being too heavy. It’s easy to prep ahead, and I find that the flavors get even better after a few hours in the fridge. Plus, it’s a great way to sneak more veggies into any meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets

• Honeycrisp apples, diced

• Red onion, finely chopped

• Dried cranberries

• Sunflower seeds or chopped almonds

• Shredded sharp cheddar cheese (optional)

• Mayonnaise

• Greek yogurt or sour cream

• Apple cider vinegar

• Honey

• Salt and black pepper

directions

1. I start by chopping the broccoli into small bite-sized florets and dicing the apples.

2. In a large mixing bowl, I combine the broccoli, apples, red onion, dried cranberries, sunflower seeds, and cheddar cheese if I’m using it.

3. In a separate bowl, I whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.

4. I pour the dressing over the salad and toss everything until it’s evenly coated.

5. I like to chill the salad for at least 30 minutes before serving to let the flavors blend and the broccoli soften slightly.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and another 30 minutes to chill, making it ready in about 45 minutes total.

Variations

Sometimes I swap the dried cranberries for raisins or chopped dates, depending on what I have. If I want to add more protein, I’ll toss in some cooked chicken or chickpeas. For a dairy-free version, I use vegan mayo and skip the cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since this is a cold salad, I don’t reheat it, but I do give it a good stir before serving again to freshen it up.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day ahead. The flavors meld beautifully, and the apples hold up well thanks to the dressing.

How do I keep the apples from browning?

The vinegar in the dressing helps prevent browning, but I also wait to chop the apples until right before tossing everything together.

Can I use a different apple variety?

Absolutely. I’ve used Fuji, Gala, and Pink Lady apples—they all work well, but Honeycrisp gives the best crunch and sweetness.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure to check your labels on store-bought dressings or add-ins.

What can I serve this with?

I usually pair it with grilled chicken or even a sandwich. It’s also great as a stand-alone lunch.

Conclusion

This Honeycrisp apple broccoli salad is a fresh, wholesome, and flavor-packed dish that’s just as perfect for weekday meals as it is for special gatherings. I love how easy it is to customize and how it always adds brightness to any plate. Once I started making it, it quickly became one of my go-to salads for every season.