Big Broccoli Apple Salad Recipe
Ingredients
Salad:
- 8 cups broccoli florets (about 3 large heads), chopped into small bite-sized pieces
- 3 large apples (preferably sweet-tart like Honeycrisp or Fuji), chopped (leave skin on for color)
- 1 ½ cups shredded carrots
- 1 cup dried cranberries (or raisins)
- 1 cup chopped red onion (or use green onions for milder flavor)
- 1 ½ cups roasted sunflower seeds (or chopped walnuts/pecans)
- 1 cup cooked, crumbled bacon (optional but delicious)
- 1 cup shredded cheddar cheese (optional)
Dressing:
- 1 ¼ cups mayonnaise
- ¼ cup plain Greek yogurt (or sour cream)
- 2 ½ tablespoons apple cider vinegar
- 3 tablespoons honey (or maple syrup)
- Salt & black pepper to taste (start with ½ teaspoon each)
Instructions
- Prepare the dressing:
In a medium bowl, whisk together the mayonnaise, Greek yogurt, vinegar, honey, salt, and pepper. Adjust seasoning to taste. - Mix the salad:
In a large bowl (or two if needed), combine the chopped broccoli, apples, carrots, red onion, cranberries, sunflower seeds, and bacon if using. - Toss with dressing:
Pour the dressing over the salad mixture and toss until everything is well coated. - Chill:
Cover and refrigerate for at least 1 hour before serving. This helps the flavors blend and slightly softens the broccoli. - Serve:
Toss again before serving. Optionally garnish with extra nuts, seeds, or apple slices.
Tips:
- Make ahead: Salad keeps well for up to 3 days in the fridge.
- Apple tip: Toss chopped apples in lemon juice to keep them from browning if prepping ahead.
- Vegan option: Use vegan mayo and omit bacon and cheese.