Description

This Honeycrisp Apple Broccoli Salad is a crisp and refreshing side dish that combines crunchy broccoli florets, sweet and tangy Honeycrisp apples, dried cranberries, and sliced almonds. Tossed in a creamy honey apple cider vinegar dressing and accented with sharp cheddar cheese, this salad delivers a perfect balance of flavors and textures, making it an ideal addition to any meal or a light standalone lunch.

Ingredients

Scale

Salad Ingredients

2 Honeycrisp apples, diced
4 cups fresh broccoli florets
1/2 cup dried cranberries
1/2 cup sliced almonds
1/2 red onion, thinly sliced
1 cup shredded sharp cheddar cheese

Dressing Ingredients

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

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Instructions

Prepare Salad Ingredients: Dice the Honeycrisp apples and thinly slice the red onion. In a large mixing bowl, combine the diced apples, fresh broccoli florets, dried cranberries, sliced almonds, and sliced red onion.
Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until the mixture is smooth and creamy.
Combine Salad and Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are evenly coated with the dressing.
Add Cheese: Fold in the shredded sharp cheddar cheese, distributing it throughout the salad for a sharp, creamy contrast.
Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the ingredients to crisp up.
Serve: Give the salad a gentle toss right before serving. Enjoy as a satisfying side dish or a light and refreshing lunch option.

Notes

For best results, use freshly diced Honeycrisp apples to maintain crunch and sweetness.
You can substitute sliced almonds with pecans or walnuts for a different nutty flavor.
This salad can be prepared a few hours ahead but is best served fresh to retain its crunchy texture.
Adjust salt and pepper to taste in the dressing.
To make it lower fat, substitute half the mayonnaise with Greek yogurt.