This vibrant broccoli apple salad combines the crunch of fresh vegetables with sweet, crisp apples in a creamy, tangy dressing that’s absolutely irresistible. Perfect for potlucks, family dinners, or meal prep, this broccoli apple salad delivers fresh flavors and satisfying textures that make healthy eating feel like a treat.
SERVES: 4 | PREP: 20 MIN | COOK: 5 MIN | TOTAL: 25 MIN
Ingredients
Fresh Produce
| Ingredient | Amount |
|---|---|
| Fresh broccoli crowns | 4 large heads (about 2 lbs) |
| Granny Smith apples | 2 medium |
| Red onion | 1/4 medium |
| Dried cranberries | 1/2 cup |
| Sunflower seeds (shelled) | 1/3 cup |
Creamy Dressing
| Ingredient | Amount |
|---|---|
| Mayonnaise | 3/4 cup |
| Greek yogurt (plain) | 1/4 cup |
| Apple cider vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Step-by-Step Instructions
Phase 1: Prep the Broccoli (8 minutes)
- Cut the broccoli into bite-sized pieces – Remove thick stems and chop crowns into uniform 1-inch florets. This ensures even blanching and the perfect fork-friendly size.
- Bring water to a rolling boil – Fill a large pot with water and add 1 teaspoon salt. The salt seasons the broccoli and helps maintain its bright green color.
- Prepare an ice bath – Fill a large bowl with cold water and ice cubes. This stops the cooking process immediately and keeps your broccoli crisp and vibrant.
- Blanch the broccoli for exactly 2 minutes – Drop florets into boiling water. Set a timer! Over-blanching makes broccoli mushy and dull.
- Shock in ice water immediately – Using a slotted spoon, transfer hot broccoli directly into the ice bath. Let sit for 2 minutes until completely cool.
- Drain thoroughly and pat dry – Excess water will dilute your dressing. Use paper towels or a clean kitchen towel to remove all moisture.
Phase 2: Prepare Additional Ingredients (7 minutes)
- Dice apples with skin on – Cut into 1/2-inch cubes, leaving the nutritious peel. The skin adds color, fiber, and prevents the apples from getting mushy.
- Toss apples with lemon juice – Use 1 tablespoon fresh lemon juice to prevent browning. This step is crucial for maintaining the salad’s fresh appearance.
- Finely mince the red onion – Aim for pieces smaller than your apple chunks. Soaking minced onion in cold water for 5 minutes reduces sharpness if you prefer milder flavor.
- Toast sunflower seeds lightly – Heat a dry skillet over medium heat for 2-3 minutes until seeds are golden and fragrant. This adds incredible nutty flavor and extra crunch.
Phase 3: Make the Dressing (3 minutes)
- Whisk dressing ingredients together – Combine mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper in a small bowl. The yogurt lightens the mayo while adding protein and tang.
- Taste and adjust seasoning – The dressing should be creamy, slightly sweet, and tangy. Add more honey if too tart, or more vinegar if too sweet.
Phase 4: Assembly and Final Steps (7 minutes)
- Combine all ingredients in a large bowl – Start with the cooled, dried broccoli, then add apples, red onion, and cranberries.
- Add dressing gradually – Start with 3/4 of the dressing, toss gently, then add more as needed. You want everything coated but not swimming in dressing.
- Fold in toasted sunflower seeds – Add these last to maintain maximum crunch. Gentle folding prevents crushing the delicate ingredients.
- Chill for optimal flavor – Refrigerate for at least 30 minutes before serving. This allows flavors to meld and the salad to reach the perfect serving temperature.
Chef’s Notes
Balance is everything – The key to an exceptional broccoli apple salad lies in achieving the perfect balance of textures and flavors, from the crisp vegetables to the creamy-tangy dressing.
Blanching technique matters – Proper blanching brightens the broccoli’s color and softens it just enough while maintaining that satisfying crunch that makes this salad special.
Apple variety makes a difference – Granny Smith apples hold their shape and provide the perfect tart contrast to the creamy dressing, but Honeycrisp works beautifully too.
Make-ahead friendly – This broccoli apple salad actually improves after a few hours in the refrigerator as the flavors marry together beautifully.
Nutrition Per Serving
- Calories: 285
- Protein: 8g
- Carbohydrates: 22g
- Fat: 20g
- Fiber: 6g
Delicious Variations
Bacon Lover’s Version – Add 4 strips of crispy, crumbled bacon for a smoky twist that pairs perfectly with the sweet apples. For more bacon inspiration, check out this amazing broccoli bacon salad recipe.
Mediterranean Style – Replace cranberries with Kalamata olives and sunflower seeds with toasted pine nuts, plus a sprinkle of feta cheese.
Tropical Twist – Swap apples for diced pineapple and cranberries for toasted coconut flakes, creating a completely different flavor profile.
Veggie Power Bowl – Add cauliflower florets alongside the broccoli for extra substance. This broccoli cauliflower salad combination creates an incredibly satisfying dish.
Storage & Reheating
Refrigerator Storage – Store covered in the refrigerator for up to 3 days. The salad maintains its crunch and flavor beautifully when properly stored.
Freezing Not Recommended – The mayonnaise-based dressing and fresh vegetables don’t freeze well, as they become watery and lose their appealing texture.
Serving from Cold – This broccoli apple salad is meant to be served chilled. Remove from refrigerator 10 minutes before serving if you prefer it less cold.
Refresh Before Serving – Give the salad a gentle stir before serving, as ingredients may settle. Add a tablespoon of fresh lemon juice to brighten flavors if needed.
Troubleshooting Common Issues
Problem: Broccoli is too soft and mushy Solution: You’ve over-blanched. Next time, stick to exactly 2 minutes in boiling water and immediately shock in ice water. Crisp-tender is the goal.
Problem: Apples are turning brown Solution: Always toss cut apples with lemon juice immediately. If already brown, add more lemon juice and extra honey to mask any bitter flavors that may have developed.
Problem: Salad tastes bland Solution: Increase the salt gradually, add more apple cider vinegar for tang, or a touch more honey for sweetness. Sometimes a pinch of garlic powder works wonders.
Problem: Dressing is too thick or thin Solution: Too thick? Add a tablespoon of milk or more vinegar. Too thin? Mix in more mayonnaise. The consistency should coat ingredients without pooling.
Problem: Salad becomes watery after sitting Solution: Ensure broccoli is completely dry before mixing. Drain excess liquid and add fresh dressing if needed before serving.
Equipment Essentials
- Large pot for blanching
- Slotted spoon
- Large mixing bowl
- Small whisk or fork
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Kitchen towels or paper towels
Shopping List
Produce Section
- 2 lbs fresh broccoli crowns
- 2 medium Granny Smith apples
- 1 small red onion
- 1 lemon (for juice)
Pantry/Dry Goods
- Dried cranberries
- Shelled sunflower seeds
- Mayonnaise
- Apple cider vinegar
- Honey
Dairy Section
- Plain Greek yogurt
Spices/Seasonings
- Salt
- Black pepper
Success Secrets
- Perfect blanching timing – Set a timer for exactly 2 minutes. This creates the ideal texture that’s tender yet still has bite.
- Completely dry ingredients – Moisture is the enemy of good dressing adhesion. Pat everything thoroughly dry before mixing.
- Chill time matters – Allow at least 30 minutes of refrigeration time for flavors to develop and meld together properly.
- Add sunflower seeds last – This preserves their crunch and prevents them from getting soggy in the dressing.
- Taste before serving – Always do a final taste test and adjust seasoning as needed. Every apple and onion varies in intensity, so your broccoli apple salad may need slight tweaks to reach perfection.
