🥦🍎 Honeycrisp Apple Broccoli Salad
Serves: 4–6
Prep time: 20 minutes
Chill time (optional but recommended): 30 minutes
🛒 Ingredients
Salad Base
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4 cups fresh broccoli florets (bite-sized, stems peeled & chopped if using)
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2 Honeycrisp apples, cored and diced (leave peel on for color & crunch)
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⅓ cup red onion, finely diced
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⅓ cup dried cranberries (or raisins)
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⅓ cup chopped nuts (almonds, walnuts, or pecans—lightly toasted is best)
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½ cup shredded cheddar cheese (optional but very common)
Creamy Dressing
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¾ cup mayonnaise
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2 tbsp apple cider vinegar
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2–3 tbsp honey (adjust to taste)
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¼ tsp salt
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¼ tsp black pepper
👉 Optional upgrades:
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1 tbsp Dijon mustard (adds depth)
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1–2 tbsp Greek yogurt (lightens the dressing)
🔪 Instructions
1. Prep the Broccoli
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Wash and dry thoroughly.
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Cut into small florets so they’re easy to eat.
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If the broccoli feels very raw to you, blanch quickly:
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Boil 30 seconds → ice bath → drain well.
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2. Prep the Apples
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Dice apples into small chunks.
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Toss lightly with 1 tsp lemon juice to prevent browning (optional).
3. Mix the Dressing
In a bowl, whisk together:
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mayonnaise
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apple cider vinegar
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honey
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salt
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pepper
(+ Dijon or yogurt if using)
Taste and adjust:
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More honey = sweeter
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More vinegar = tangier
4. Assemble the Salad
In a large bowl, combine:
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broccoli
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apples
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red onion
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cranberries
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nuts
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cheese (if using)
Pour dressing over top and gently toss until everything is evenly coated.
5. Chill & Finish
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Cover and refrigerate 30 minutes for best flavor.
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Toss once more before serving.
🌟 Texture & Flavor Notes
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Crunchy: broccoli, apples, nuts
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Creamy: dressing
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Sweet: honey + apples
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Savory: onion, cheese, pepper
This contrast is what makes the salad addictive.
🔥 Pro Tips
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Make it ahead: Holds beautifully for 24 hours.
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Nut-free? Skip nuts or use sunflower seeds.
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Vegan? Use vegan mayo + maple syrup.
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Extra crunch? Add chopped celery.
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Protein boost? Toss in grilled chicken or chickpeas.
