I made an Apple Broccoli Salad that combines crisp apples and broccoli with a bright citrus cream and a crunchy secret ingredient you won’t see coming.

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I still remember the first time I tossed chopped apples into a salad and thought that was enough to impress everyone. I was wrong.

My Apple Broccoli Salad folds in tiny surprises, a sweet pop of raisins that makes each bite do a double take. Sometimes I even call a sweeter batch my Broccoli Salad With Raisins because it sounds fancy and people ask what is in it.

I keep telling myself its simple yet somehow every spoonful turns out different, like the salad is trying to tell a joke and then laughs at it. Im picky and this keeps winning me over so I keep making it

Ingredients

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Broccoli: crunchy, full of fiber and vitamin C, adds green freshness, kind of earthy.
Apples: sweet crisp bite, good fiber, balances salty bacon, keeps salad bright.
Bacon: smoky, salty protein, gives crunch, adds fat so this feels indulgent.
Sharp cheddar: melty sharp flavor, protein and calcium, makes it’s savory not sweet.
Dried cranberries: chewy, sweet and tart bursts, add carbs and color, can be sugary.
Sunflower seeds: nutty crunch, healthy fats and protein, lifts texture without being heavy.
Dressing: mayo and yogurt make creamy tangy binder, adds fat, sweetness balances.

Ingredient Quantities

4 cups broccoli florets (about 1 large head)

2 medium apples cored and chopped, firm variety like Honeycrisp or Gala

1/2 cup thinly sliced celery

1/4 cup finely chopped red onion

3/4 cup shredded sharp cheddar cheese

6 strips bacon cooked crisp and crumbled

1/3 cup dried cranberries or raisins

1/3 cup sunflower seeds or chopped walnuts

3/4 cup mayonnaise

1/4 cup plain Greek yogurt or sour cream

1 tablespoon apple cider vinegar

1 to 2 tablespoons honey or maple syrup

1/2 teaspoon salt

1/4 teaspoon ground black pepper

How to Make this

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1. Preheat oven to 400F and lay 6 strips bacon on a rimmed baking sheet, bake 15 to 20 minutes till crisp, then drain on paper towels and crumble; cooking bacon in the oven makes it evenly crisp and less splattery than frying.

2. Meanwhile cut about 1 large head broccoli into 4 cups small florets, rinse and spin or pat dry; if you want a slightly softer bite, plunge the florets in boiling water 30 seconds then shock in ice water and drain well.

3. Core and chop 2 medium firm apples (Honeycrisp or Gala) into bite sized pieces and toss them into a big mixing bowl so they don’t brown while you finish the rest.

4. Thinly slice 1/2 cup celery and finely chop 1/4 cup red onion, add them to the bowl with the broccoli and apples, then fold in 3/4 cup shredded sharp cheddar, 1/3 cup dried cranberries or raisins, and 1/3 cup sunflower seeds or chopped walnuts; if you like more crunch, quickly toast the seeds or nuts in a dry skillet for 2 minutes.

5. In a separate bowl whisk together 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream, 1 tablespoon apple cider vinegar, 1 to 2 tablespoons honey or maple syrup (start with 1 and add if you want it sweeter), 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and taste to adjust.

6. Pour the dressing over the salad and toss gently to coat everything evenly, breaking up the crumbled bacon and saving a small handful to sprinkle on top for texture when serving.

7. Refrigerate the salad at least 30 minutes, up to 2 hours, so the flavors meld and the broccoli softens just a bit; this step really improves the final taste.

8. Give it a final stir, sprinkle the reserved bacon and a few extra seeds or nuts on top, taste for salt and pepper one last time, then serve cold or at cool room temperature.

Equipment Needed

1. Rimmed baking sheet for the bacon (use foil or parchment to make cleanup easier)
2. Cooling rack or paper towels to drain and crisp the bacon
3. Large mixing bowl to combine broccoli, apples and mix-ins
4. Small bowl plus a whisk for the dressing (or just whisk in a jar)
5. Chef’s knife and cutting board for chopping the broccoli, apples, celery and onion
6. Salad spinner or clean kitchen towel to dry the broccoli after rinsing
7. Measuring cups and spoons for the mayo, yogurt, vinegar, honey and seasonings
8. Dry skillet for quickly toasting seeds or nuts if you want extra crunch
9. Tongs or a large spoon/spatula for tossing and a serving bowl for the finished salad

FAQ

Can I make this salad ahead of time? A: Yes, but do the dressing and mix separately if you want max crunch. Dressing can be made 2 to 3 days ahead, chopped broccoli and apples up to a day, then toss everything together just before serving. If you dress it early, it’ll still be safe for about 24 hours in the fridge but gets softer.

What can I substitute for mayo, yogurt, or nuts? A: Swap mayo for extra Greek yogurt or a 50/50 yogurt and mayo mix for a lighter version. Use vegan mayo and dairy free cheese to make it vegan. Sunflower seeds can replace walnuts for nut free, or use chopped pecans or almonds if you prefer.

Can I use frozen broccoli? A: Not recommended raw. Frozen broccoli thaws soggy and watery. If thats your only option, briefly blanch and shock it in ice water, drain super well, then chill before using to keep it firmer.

How do I stop the apples from browning? A: Toss chopped apples with a splash of lemon juice or a teaspoon of apple cider vinegar right after chopping. That keeps them looking fresh for several hours. You can also add them right before serving for best color.

How long will leftovers keep and how should I store them? A: Store in an airtight container in the fridge. If already dressed, eat within 1 to 2 days for best texture, up to 3 days is usually ok. If stored undressed, components keep 3 to 4 days.

Want it lighter or less sweet, any quick tweaks? A: Cut the mayo to 1/2 cup and add more Greek yogurt, reduce honey to 1 tablespoon, or skip dried fruit to lower sweetness. Add extra lemon or apple cider vinegar for brightness, and more celery for crunch.

Apple Broccoli Salad Recipe Substitutions and Variations

Apples: swap with firm pears like Anjou or Bosc, or a crisp Asian pear; use the same amount, theyre slightly sweeter but still give the crunch.
Bacon: sub with cooked pancetta, smoked turkey bacon, or for vegetarian use roasted chickpeas or smoked tempeh for similar texture and smoky taste, about 1/2 cup cooked.
Mayo or Greek yogurt: replace mayo with all plain Greek yogurt or sour cream for a tangier, lighter dressing, or use vegan mayo or mashed avocado for a dairy free version.
Sunflower seeds or walnuts: swap with toasted pumpkin seeds, sliced almonds, or chopped pecans for the same nutty crunch and flavor.

Pro Tips

– Cook the bacon on a wire rack if you can, it gets super crisp and the grease drains off better. Save a tablespoon of the hot bacon fat and use it to quickly toast the sunflower seeds or nuts for extra smoky flavor, just dont use too much or the salad will taste greasy.

– Dry the broccoli really well after rinsing or blanching, otherwise the dressing just slides off and it gets soggy. If you’re prepping ahead, toss the salad with most of the dressing but leave out the reserved bacon and seeds until right before serving so they stay crunchy.

– Toss the chopped apples with a little lemon juice or 1 teaspoon apple cider vinegar as soon as you cut them, it stops browning and keeps them bright. Also chop the apple a little bigger than you think, tiny bits get lost next to cheese and bacon.

– Taste the dressing before you add it, because bacon and cheddar add salt. Start with half the salt called for and add more if needed, and if the dressing is too thick thin it with a splash of milk or water so it coats everything evenly.

Apple Broccoli Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made an Apple Broccoli Salad that combines crisp apples and broccoli with a bright citrus cream and a crunchy secret ingredient you won't see coming.

Servings

servings

Calories

455

kcal

Equipment: 1. Rimmed baking sheet for the bacon (use foil or parchment to make cleanup easier)
2. Cooling rack or paper towels to drain and crisp the bacon
3. Large mixing bowl to combine broccoli, apples and mix-ins
4. Small bowl plus a whisk for the dressing (or just whisk in a jar)
5. Chef’s knife and cutting board for chopping the broccoli, apples, celery and onion
6. Salad spinner or clean kitchen towel to dry the broccoli after rinsing
7. Measuring cups and spoons for the mayo, yogurt, vinegar, honey and seasonings
8. Dry skillet for quickly toasting seeds or nuts if you want extra crunch
9. Tongs or a large spoon/spatula for tossing and a serving bowl for the finished salad

Ingredients

4 cups broccoli florets (about 1 large head)
2 medium apples cored and chopped, firm variety like Honeycrisp or Gala
1/2 cup thinly sliced celery
1/4 cup finely chopped red onion
3/4 cup shredded sharp cheddar cheese
6 strips bacon cooked crisp and crumbled
1/3 cup dried cranberries or raisins
1/3 cup sunflower seeds or chopped walnuts
3/4 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
1 tablespoon apple cider vinegar
1 to 2 tablespoons honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat oven to 400F and lay 6 strips bacon on a rimmed baking sheet, bake 15 to 20 minutes till crisp, then drain on paper towels and crumble; cooking bacon in the oven makes it evenly crisp and less splattery than frying.
Meanwhile cut about 1 large head broccoli into 4 cups small florets, rinse and spin or pat dry; if you want a slightly softer bite, plunge the florets in boiling water 30 seconds then shock in ice water and drain well.
Core and chop 2 medium firm apples (Honeycrisp or Gala) into bite sized pieces and toss them into a big mixing bowl so they don't brown while you finish the rest.
Thinly slice 1/2 cup celery and finely chop 1/4 cup red onion, add them to the bowl with the broccoli and apples, then fold in 3/4 cup shredded sharp cheddar, 1/3 cup dried cranberries or raisins, and 1/3 cup sunflower seeds or chopped walnuts; if you like more crunch, quickly toast the seeds or nuts in a dry skillet for 2 minutes.
In a separate bowl whisk together 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream, 1 tablespoon apple cider vinegar, 1 to 2 tablespoons honey or maple syrup (start with 1 and add if you want it sweeter), 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and taste to adjust.
Pour the dressing over the salad and toss gently to coat everything evenly, breaking up the crumbled bacon and saving a small handful to sprinkle on top for texture when serving.
Refrigerate the salad at least 30 minutes, up to 2 hours, so the flavors meld and the broccoli softens just a bit; this step really improves the final taste.
Give it a final stir, sprinkle the reserved bacon and a few extra seeds or nuts on top, taste for salt and pepper one last time, then serve cold or at cool room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.