Crunchy Honeycrisp Apple Broccoli Salad
This Honeycrisp Apple Broccoli Salad is a delightful mix of textures and flavors, combining crisp-tender broccoli, sweet-tart Honeycrisp apples, salty bacon, and chewy cranberries in a creamy, tangy dressing. It's a perfect side dish for any occasion and a healthy way to enjoy your fruits and vegetables.
Equipment
- Large bowl
- Medium bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Large pot
- Slotted spoon or strainer
- Ice bath (bowl with ice and water)
- Paper towels
- Skillet or baking sheet (for bacon)
- Spatula or tongs
Ingredients
- 6 cups fresh broccoli florets
- 2 medium Honeycrisp apples, cored and diced
- 6-8 slices cooked bacon, crumbled
- 1 cup dried cranberries
- ¼ cup finely diced red onion optional
- ½ cup sunflower seeds or toasted almonds
- 1 cup mayonnaise
- ½ cup plain Greek yogurt or sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Lemon juice optional, for apples
Instructions
- Wash and cut the broccoli into bite-sized florets.
- Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, until they turn bright green and are slightly tender-crisp.
- Immediately transfer the broccoli to an ice bath to stop the cooking process.
- Drain the broccoli thoroughly and pat it dry with paper towels. Spread the florets on a clean kitchen towel or paper towels to air dry slightly while you prepare the other ingredients.
- Core and dice the Honeycrisp apples into bite-sized pieces. Toss with a little lemon juice to prevent browning (optional).
- Cook the bacon until crispy, either in a skillet or in the oven. Let it cool slightly, then crumble it into small pieces.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust the seasonings as needed.
- In a large bowl, combine the blanched broccoli, diced Honeycrisp apples, crumbled bacon, dried cranberries, and red onion (if using).
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to overmix.
- Sprinkle with sunflower seeds or toasted almonds for added crunch.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Notes
For the best flavor, use fresh, high-quality ingredients. Don't overcook the broccoli - blanching it is key to maintaining its crispness. If making ahead, store the salad components separately and combine just before serving to prevent sogginess. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the broccoli may lose some of its crispness. Feel free to customize the salad with other fruits, nuts, or cheeses to your liking.