Broccoli Apple Salad
Updated
Updated
Classic broccoli salad gets a delicious twist in this Broccoli Apple Salad recipe. Honey crisp apples are tossed in a creamy dressing, alongside broccoli, carrots, cranberries, and pecans. I love the blend of sweet, savory, and tangy flavors as well as all the crisp, crunchy ingredients. Perfect summer eating!
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If you love my classic broccoli salad, you will definitely love this broccoli apple salad recipe, too! It might win as my favorite side dish of the summer. Crisp, fresh veggies are tossed in a creamy but light dressing including mayo, sour cream, and vinegar. The ingredients are chopped and diced into small pieces, so every bite offers a variety of flavors and textures. Plus, there is 0 cooking required to prepare it!
Helpful Tips & Variations
- Small pieces. Everything added to the salad should be chopped, sliced, or diced into smaller than bite-sized pieces – especially the broccoli and apple. This helps ensure that every bite has multiple flavors and textures.
- Use a sweet apple. I like to use honey crisp apples in this salad, but any apple on the sweeter side will do. I would avoid Granny Smith or any tart apples.
- Switch up the ingredients. Try golden raisins instead of cranberries or walnuts instead of pecans.
- Make ahead. I recommend making this broccoli apple salad at least 2-3 hours in advance. Refrigerating it for at least a few hours really helps the flavors blend together.
Broccoli Apple Salad
Ingredients
FOR THE SALAD
- 1 large head broccoli, , cut into bite-sized florets (4 cups)
- 2 honey crisp apples, , chopped
- 1/2 cup shredded carrots
- 1/4 cup diced red onion
- 1/2 cup dried cranberries
- 1/3 cup toasted chopped pecans
- 2 scallions, , diced
FOR THE DRESSING
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar, (or rice vinegar)
- 1 tablespoon granulated sugar
- 1/4 teaspoon coarse salt
- A few turns of fresh cracked pepper
Instructions
- In a large bowl, mix together 4 cups small broccoli florets, 2 chopped sweet apples, 1/2 cup shredded carrots, 1/4 cup diced red onion, 1/2 cup dried cranberries, 1/3 cup chopped toasted pecans, and 2 diced scallions.
- In another bowl make the dressing. Whisk together 1/2 cup each mayonnaise and sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/4 teaspoon coarse salt, and some fresh cracked pepper to taste
- Pour dressing over the salad and toss to coat.
- Chill, covered, until ready to serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
What To Serve With Broccoli Apple Salad
This crunchy salad is really made for potlucks! It’s such a delicious alternative to traditional broccoli salad. We also enjoy it as a side dish when we grill out in the summer, whether it’s casual burgers and hot dogs, Thai grilled shrimp, turkey burgers, or grilled flank steak.
How to Store Leftovers
Leftover broccoli apple salad should be stored in an airtight container in the fridge and eaten within 3-4 days. Just give it a good stir before serving again.
More Side Salad Recipes
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Anyone know how many cups 1 serving would be? I see the recipe says serves 6 for 319 calories but I want to know how much to put on my plate without having to divide the double recipe that I made. Snuck a taste already and it tastes awesome!
Delicious salad! Crunchy and fresh. It is a little high in calories and fat-but as an occasional salad—it will be a treat!
This was marvelous !! Will make again for sure. My husband just loved it!!
This was really delicious even though it was in the fridge 15 minutes before dinner was served. I used 0% fat Greek yogurt, not sour cream snd substituted Wildflower honey and 1tsp cinnamon for the sugar.
Can I serve this salad with pulled pork sandwiches?
Of course. It’s a side salad, you can serve it with whatever you want. Enjoy!