Here’s a detailed Honeycrisp Apple Broccoli Salad recipe that balances sweet, tangy, and crunchy flavors. I’ll include ingredients, step-by-step instructions, tips, and optional variations.
Honeycrisp Apple Broccoli Salad
Ingredients (serves 6–8)
For the salad:
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4 cups fresh broccoli florets (about 1 large head)
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2 Honeycrisp apples, cored and diced (leave the skin on for color and texture)
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½ cup red onion, finely chopped (optional for a little bite)
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½ cup dried cranberries or raisins
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½ cup cooked bacon, crumbled (about 4–5 slices)
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½ cup shredded cheddar cheese (or mozzarella if preferred)
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¼ cup sunflower seeds or chopped walnuts (optional, for extra crunch)
For the dressing:
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¾ cup mayonnaise
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2 tablespoons apple cider vinegar (or lemon juice)
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2 tablespoons honey or maple syrup
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1 teaspoon Dijon mustard
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Salt and pepper to taste
Instructions
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Prep the broccoli:
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Wash and cut broccoli into small florets. If you like, you can blanch them quickly in boiling water for 30 seconds, then plunge into ice water to soften slightly, but raw works too.
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Prep the apples:
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Core and dice the Honeycrisp apples. To prevent browning, toss them lightly with 1 teaspoon lemon juice.
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Combine the salad ingredients:
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In a large bowl, combine broccoli, apples, red onion (if using), cranberries, bacon, and shredded cheese. Add seeds/nuts if desired.
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Make the dressing:
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In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper until smooth. Taste and adjust sweetness or tang if needed.
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Dress the salad:
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Pour the dressing over the salad and toss gently to coat all ingredients evenly. Be careful not to mash the apples or broccoli.
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Chill before serving:
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Refrigerate for at least 30 minutes to allow flavors to meld. The salad tastes even better the next day.
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Serve:
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Garnish with a few extra sunflower seeds or crumbled bacon on top before serving, if desired.
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Tips & Variations
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Crunch factor: Swap sunflower seeds with pecans or almonds.
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Sweetness: Use Granny Smith apples for a tart contrast instead of Honeycrisp, or mix both.
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Dressing variation: For a lighter version, replace half the mayo with Greek yogurt.
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Make-ahead: This salad keeps well for 1–2 days in the fridge. Add seeds or bacon right before serving for extra crunch.
If you want, I can also make a shortcut version of this salad that takes under 15 minutes without losing flavor—perfect for school lunches or last-minute gatherings.
Do you want me to do that?