Description
This Honeycrisp Broccoli Salad is a crisp and refreshing side dish combining crunchy broccoli florets with juicy Honeycrisp apples, tangy red onion, sweet dried cranberries, and nutty sunflower seeds. Tossed in a creamy Greek yogurt and mayonnaise dressing with a hint of honey and apple cider vinegar, it offers a perfect balance of sweet and tangy flavors. Ideal for a quick, healthy salad that requires minimal prep and no cooking.
Ingredients
Scale
Salad Ingredients
- 2 cups broccoli florets, chopped
- 1 Honeycrisp apple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup sunflower seeds
Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the salad base: In a large bowl, combine the chopped broccoli florets, diced Honeycrisp apple, finely chopped red onion, dried cranberries, and sunflower seeds. Toss gently to mix all ingredients evenly.
- Make the dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and well combined.
- Toss salad with dressing: Pour the prepared dressing over the broccoli mixture. Toss thoroughly to ensure every piece is coated evenly with the creamy dressing.
- Chill: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- For extra crunch, you can toast the sunflower seeds lightly before adding.
- Adjust the amount of honey in the dressing to your preferred sweetness level.
- This salad is best served chilled and consumed within 1-2 days for optimal freshness.
- You can substitute mayonnaise with a vegan mayo to make the recipe vegan-friendly, though this will alter the diet classification.
- Feel free to add chopped nuts like pecans or walnuts for added texture.
