Ingredients
Scale
- 4 cups small broccoli florets (fresh only!)
- 2 Honeycrisp apples, diced (tossed with lemon juice)
- ½ small red onion, thinly sliced and soaked in ice water
- ¾ cup shredded sharp cheddar cheese
- ⅓ cup dried cranberries
- ½ cup toasted sliced almonds or sunflower seeds
- Optional: 3–4 slices crispy bacon, crumbled
- Optional: carrot ribbons, spiralized beets, or shaved Brussels sprouts for extra crunch and color
- For the dressing: ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Chop broccoli into small, bite-sized florets. Peel and dice stems if using.
- Dice Honeycrisp apples and toss with lemon juice to prevent browning.
- Soak red onion slices in ice water for 10 minutes to mellow the sharpness.
- In a small bowl, whisk together mayo, Greek yogurt, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth.
- In a large bowl, combine broccoli, apples, onions, cheddar, cranberries, and any optional veggies.
- Pour dressing over and toss until evenly coated.
- Just before serving, top with toasted almonds/seeds and crispy bacon, if using, to preserve crunch.
Notes
This salad is make-ahead friendly—just keep dressing, bacon, and nuts separate until ready to serve for best texture. Toasting nuts and soaking onions makes a huge flavor difference!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 11g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg