Name: Honeycrisp Apple Broccoli Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: For the salad:; 4 cups fresh broccoli florets, chopped small; 2 Honeycrisp apples, diced (peeled or unpeeled); 1/4 cup red onion, finely chopped; 1/3 cup dried cranberries or raisins; 1/3 cup sunflower seeds, walnuts, or pecans; 1/2 cup shredded cheddar cheese (optional); 1/4 cup cooked bacon, crumbled (optional); For the dressing:; 1/2 cup mayonnaise; 1/4 cup plain Greek yogurt or sour cream; 1 tbsp apple cider vinegar; 1 tbsp honey or maple syrup; Salt and black pepper to taste

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Honeycrisp Apple Broccoli Salad is a fresh, crunchy, and colorful side dish that’s bursting with sweet, savory, and tangy flavors. I love how the crisp apples and raw broccoli hold up so well, and how each bite gives me a mix of textures—sweet fruit, crisp veggies, chewy dried fruit, and crunchy nuts, all brought together by a creamy dressing.

Why You’ll Love This Recipe

I like this recipe because it’s perfect for make-ahead lunches, potlucks, or easy weeknight dinners. The Honeycrisp apples add just the right amount of sweetness, and the tangy dressing pulls everything together without being too heavy. It’s bright, refreshing, and surprisingly addictive—even people who say they don’t like broccoli love this salad.

Ingredients

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

Fresh broccoli florets, chopped small
Honeycrisp apples, diced (with or without peel)
Red onion, finely chopped
Dried cranberries or raisins
Sunflower seeds or chopped walnuts/pecans
Shredded cheddar cheese (optional)
Cooked bacon, crumbled (optional for added crunch and flavor)

For the dressing:

Mayonnaise
Plain Greek yogurt or sour cream
Apple cider vinegar
Honey or maple syrup
Salt and black pepper

Directions

I start by chopping the broccoli into small, bite-sized pieces and dicing the apples just before mixing to keep them fresh.
In a large bowl, I combine the broccoli, apples, red onion, dried cranberries, seeds or nuts, cheese (if using), and bacon (if using).
In a separate bowl, I whisk together the mayo, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
I pour the dressing over the salad ingredients and toss everything together until well coated.
I cover and refrigerate the salad for at least 30 minutes to let the flavors meld before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Chill time: 30 minutes (optional but recommended)
Total time: About 45 minutes

Variations

Sometimes I swap the Honeycrisp apples for Fuji or Gala, or use a mix of red and green apples for extra color. I’ve also added cooked quinoa or chickpeas for a heartier version. When I want to lighten it up, I use all Greek yogurt in the dressing instead of mayo. For an extra kick, I’ve stirred in a little Dijon mustard or fresh lemon juice.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. It holds up surprisingly well, especially if I wait to add the apples and nuts right before serving to keep them crisp. I don’t freeze this salad, and I serve it cold—no reheating needed.

FAQs

Can I make this salad ahead of time?

Yes, I often prep it a few hours ahead and refrigerate. I just wait to add the apples until just before serving so they don’t brown.

Do I have to cook the broccoli?

No, I leave the broccoli raw for the best crunch. If I want it slightly softer, I blanch it quickly in boiling water and then cool it in ice water before using.

What can I use instead of mayo?

I’ve made the dressing with all Greek yogurt, or used avocado mayo for a healthier option. Even sour cream works if that’s what I have on hand.

What apples are best?

Honeycrisp is my favorite because it’s crisp, juicy, and sweet-tart, but Gala, Fuji, or even Pink Lady apples work great too.

Conclusion

Honeycrisp Apple Broccoli Salad is one of those dishes that’s healthy, colorful, and full of flavor—perfect for any season. I love how easy it is to throw together, and how it always disappears fast whether I’m serving it at home or bringing it to a gathering. Sweet, tangy, crunchy, and creamy—it’s a salad I always look forward to.