Broccoli Apple Salad Recipe tastes crisp, tangy, a little sweet, and totally fresh, like coleslaw that went to a fancy spa and came back with better crunch. It works for busy families, meal prep lovers, and anyone who wants a colorful side dish on the table in about 20 minutes. I make this when I want something that feels healthy but still tastes like I might eat the whole bowl myself.
Why Broccoli Apple Salad Recipe Is Worth It
This salad hits that perfect combo of crunchy, creamy, sweet, and savory in every bite. The broccoli and apples stay crisp, the dressing tastes bright and slightly tangy, and the nuts and dried fruit keep it interesting.
You can mix it ahead, keep it in the fridge, and pull it out for lunches, quick sides, or potlucks. It travels well, holds up better than lettuce salads, and usually disappears faster than the main dish.
My whole family asked for seconds of this Broccoli Apple Salad Recipe and then argued over who got the leftovers. ★★★★★
Ingredients You Need
Salad ingredients
- 4 cups fresh broccoli florets, chopped small
- Use pre-cut bagged broccoli florets if you want a shortcut.
- 2 crisp apples, cored and chopped (Honeycrisp, Pink Lady, or Gala work great)
- Keep the peel on for color and extra fiber.
- 1 cup shredded carrots
- Grab pre-shredded carrots from the produce section for speed.
- 1/2 cup red onion, finely diced
- Use green onion for a milder bite.
- 1/2 cup dried cranberries
- Raisins or chopped dried cherries also taste great.
- 1/2 cup sunflower seeds or chopped toasted almonds
- Use pumpkin seeds for a nut free option.
- 1/3 cup crumbled feta or shredded sharp cheddar
- Skip the cheese for dairy free or use a dairy free feta style crumble.
Dressing ingredients
- 1/2 cup plain Greek yogurt
- Use full fat for the creamiest texture.
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Add an extra teaspoon if you like a sweeter dressing.
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper
Equipment
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk or fork
- Cutting board and sharp knife
- Measuring cups and spoons
- Large spoon or spatula for tossing
Quick Tips & substitutions
- Chop broccoli florets small so they soak up more dressing and feel easier to chew.
- Toss chopped apples with a tiny splash of lemon juice if you prep them early so they stay bright.
- Use all Greek yogurt and skip the mayo for a lighter Broccoli Apple Salad Recipe.
- Swap dried cranberries for raisins, golden raisins, or chopped dates if that is what you have.
- Use roasted salted nuts or seeds for extra flavor, then taste before adding more salt.
- Add cooked chopped bacon or turkey bacon for smoky flavor and extra protein.
- Use vegan mayo and dairy free yogurt plus omit the cheese for a fully vegan version.
- Use pre-shredded broccoli slaw mix instead of florets when you want the fastest option.
How to Make Broccoli Apple Salad
Step 1: Prep the veggies and fruit
Chop the broccoli into very small florets, about bite size or smaller, and add them to a large bowl. Core and chop the apples into small cubes so they match the broccoli size. Add the apples, shredded carrots, and diced red onion to the bowl.
Step 2: Add the crunchy mix ins
Sprinkle in the dried cranberries and sunflower seeds or nuts. Add the cheese if you use it. Give everything a quick toss so the ingredients start to mix.
Step 3: Mix the dressing
In a small bowl or jar, add Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper. Whisk until the dressing looks smooth and creamy with no streaks. Taste and adjust sweetness, tang, or salt to match your preference.
Step 4: Toss the salad
Pour the dressing over the broccoli apple mixture. Use a large spoon or spatula to toss until every piece looks lightly coated. Scrape the bottom of the bowl so no dressing hides underneath.
Step 5: Chill
Cover the bowl and chill the Broccoli Apple Salad Recipe for at least 20 to 30 minutes so the flavors mingle. Stir again before serving and taste once more for seasoning. Add a sprinkle of extra nuts or cranberries on top if you want it to look extra pretty.
Recipe Variations
- Gluten free: Use gluten free certified nuts, seeds, and dried fruit if cross contact concerns you.
- Vegan: Use vegan mayo, dairy free yogurt, and skip the cheese or use a plant based crumble.
- Low carb: Reduce or skip the dried cranberries and use a low carb sweetener in place of honey.
- Extra protein: Add grilled chicken, chickpeas, or cubed baked tofu.
- Extra crunch: Add chopped celery or shredded red cabbage.
- Kid friendly: Use milder cheese, less onion, and a touch more honey.
Ways to Serve Broccoli Apple Salad
- Serve as a side dish with grilled chicken, salmon, or roasted pork.
- Pack in lunch boxes with whole grain crackers and hummus.
- Spoon over a bed of greens for a hearty salad bowl.
- Serve at potlucks, cookouts, or holiday tables as a fresh, colorful side.
- Pair with a simple soup or sandwich for an easy weeknight meal.
Storage Success
Store leftover Broccoli Apple Salad Recipe in an airtight container in the fridge. It keeps well for about 3 days, and the flavors often taste even better on day two. Stir before serving, since the dressing can settle at the bottom. If the salad looks a little thick, add a small splash of yogurt or vinegar to loosen it and brighten the flavor.
Broccoli Apple Salad Recipe
Ingredients
Instructions
- In a large bowl, combine the chopped broccoli, diced apples, shredded carrots, dried cranberries, red onion (if using), and sunflower seeds or almonds.
- In a separate medium bowl, whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, salt, and black pepper until smooth.
- Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir the salad before serving and adjust seasoning with additional salt or pepper if needed.
Notes
Approximate per serving (1/6 of recipe): 210 calories; fat 11 g; saturated fat 2 g; carbohydrates 24 g; fiber 4 g; sugars 16 g; protein 6 g; sodium 260 mg. Values will vary based on exact ingredients, brands, and portion size.