There’s something about the snap of raw broccoli against the juicy bite of a honeycrisp apple that makes this salad one I reach for more than I should. It’s bright, crunchy, and at once familiar and a little surprising — sweet fruit, tangy dressing, chewy dried cherries and the toasted nuttiness of almonds. I started making this when I wanted a quick, crowd-pleasing side for potlucks, and after several weeks of tinkering I settled on the version I’m sharing here.
I always notice the aroma when I finish tossing the salad — lemon and honey carrying through the room with just a hint of sharp mustard. The dressing turns silky as you whisk it and clings to every little broccoli floret. If you’ve ever been skeptical that raw broccoli can be delightful in a salad, try this — the texture is lively and the flavors sing together.
Nutritional Benefits of Key Ingredients
This salad isn’t just tasty; it’s sensible to serve. I like that it looks like an indulgence but gives you real nutrition at the same time. I make a point of explaining this to guests who ask — it’s the kind of dish that lets you feel good about eating seconds.
Here’s why the main ingredients matter:
- Broccoli – Dense in vitamins K and C, broccoli brings immune support and bone-health nutrients. The fiber in raw florets helps with digestion and gives the salad a satisfying chew.
- Apple – Apples add natural sweetness and crunch. They’re a solid source of soluble fiber (pectin), which supports digestion and can help with cholesterol control. Using a firm apple like a Honeycrisp keeps the pieces crisp in the salad.
- Almonds – Roasted almonds add healthy fats, a toasty flavor, and crucial crunch. They also boost satiety so the salad feels more like a meal.
- Dried cherries (or cranberries/raisins) – A little chew and concentrated sweetness brighten the salad and contrast the raw veg. They bring antioxidants and a chewy texture that I love.
- Olive oil & lemon – The dressing uses olive oil for monounsaturated fats and lemon for vitamin C and acidity — both help balance the sweet and savory elements.
All together, this salad is a good example of balance: fiber, healthy fats, and fresh produce. It’s not a powerhouse of protein unless you add plant-based proteins or chicken, but it’s a great side that supports heart health, digestion, and sustained energy.
Step-by-Step Recipe Guide
I always start by prepping everything first — apples chopped, broccoli trimmed, almonds on the counter — because once the dressing comes together you want to toss and serve quickly while the apples are still bright.
Ingredient notes (conversational, for easy shopping):
- Extra virgin olive oil – a drizzle forms the base of the dressing; use good quality for flavor.
- Lemon juice – brightens and prevents apples from browning if tossed immediately.
- Honey – adds sweetness and helps the dressing emulsify.
- Whole grain mustard – gives a tangy, slightly spicy lift and texture from the seeds.
- Mayonnaise – a spoonful makes the dressing creamy; swap for vegan mayo for a plant-based version.
- Garlic & onion powders – provide depth without raw sharpness.
- Broccoli florets – small, bite-sized pieces soak up dressing and keep the salad crisp.
- Red onion – a little goes a long way for sharpness and color.
- Dried cherries – tart-sweet bites of fruit; cranberries or raisins are good substitutes.
- Honeycrisp apple – holds its texture and provides juicy contrast.
- Roasted almonds – slivered or sliced for crunch; you can toast them a minute in a skillet if you want extra fragrance.
- Blue cheese (or sharp white cheddar) – optional but adds creaminess and tang; use cheddar if you prefer milder flavor.
Exact ingredient list (use these amounts for a yield of about 8 servings):
- 1/3 cup extra virgin olive oil (good quality)
- 1/4 cup freshly squeezed lemon juice (not from a bottle)
- 3 tablespoons pure honey
- 2 tablespoons whole grain mustard (with visible seeds in it)
- 1 tablespoon real mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
- 12 oz broccoli florets (stems trimmed and torn into little bite-sized pieces)
- 1/4 cup red onion (chopped)
- 1/4 cup dried cherries (or raisins/dried cranberries)
- 1 large honeycrisp apple (chopped and tossed with a bit of lemon juice)
- 1/2 cup roasted almonds (slivered or sliced)
- 1/4 cup crumbled blue cheese (or shredded sharp white cheddar)
Detailed cooking instructions with my real-kitchen notes:
- In a medium bowl, hand-whisk together all dressing ingredients until thoroughly combined. I whisk by hand because I like to feel when the dressing thickens and becomes slightly glossy. If at first it looks a bit separated, keep whisking — it will emulsify into a silky dressing in 20–30 seconds.
- Taste and add more salt/pepper as needed. Cover and chill until ready to use – can be made a day or two ahead. I often make the dressing the night before; it tastes sharper the next day, so I add a little more honey or lemon before tossing if needed.
- In a serving bowl, toss together the broccoli florets, red onion, dried cherries (or other dried fruit), and apples. Chop the broccoli into small, bite-sized pieces so the dressing clings to more surface area — I usually tear the florets with my hands instead of cutting, which gives a nicer texture. When chopping apples, toss them immediately with a splash of lemon juice to keep them from browning while you finish assembly.
- Pour dressing over broccoli salad and toss to combine well. If not serving yet, cover and chill several hours to overnight. Note: the broccoli softens slightly as it chills. If you prefer a very crisp salad, toss the dressing on just before serving. I like to let it sit at least 30 minutes so the flavors marry; the sweetness of the dried cherries and the tang of the dressing meld beautifully.
- When ready to serve, toss broccoli salad again. Gently stir in almonds and cheese; serve. Add the almonds and cheese at the last minute so the nuts stay crunchy and the cheese pieces don’t dissolve into the dressing. Taste once more and adjust salt/pepper — a final pinch of kosher salt brightens everything.
What can go wrong and how to fix it:
- If the dressing tastes flat — add a pinch of salt rather than more honey. Salt lifts flavors.
- If apples brown — toss them in lemon juice as you chop. If they still brown, cut just before serving.
- If salad becomes watery after sitting too long — it’s usually the apples and dried fruit releasing moisture; drain some of the liquid and add a splash more lemon and a little extra oil to revive it.
- If you prefer less tang, reduce the lemon by a tablespoon and increase olive oil slightly.
Tips for Customization and Variations
Over the years I’ve played with this salad a lot. Small swaps change the personality of the dish in big ways. Here are my favorite ways to adapt it reliably.
Add a crunchy element to your salad by including our mediterranean spinach and feta crisps.
- Swap the dried cherries for tart dried cranberries for a brighter, tarter note.
- Use walnuts instead of almonds for a buttery, softer crunch; toast them lightly to bring out oils and aroma.
- Replace blue cheese with sharp white cheddar if you want a milder, creamier bite that’s more kid-friendly.
- Add chopped herbs (fresh parsley or dill) for a fresher, greener finish.
- Include cooked grain (like a cup of cooled quinoa) to turn it into a heartier grain salad for lunches.
- Stir in chopped cooked bacon or crisp pancetta if you’re not vegetarian; the smoky saltiness is addictive.
Creative Dressing Alternatives
The dressing you use totally shifts the mood of the salad. The creamy lemon-honey-mustard dressing is my default, but these alternatives are worth trying depending on what else is on your plate.
- Balsamic vinaigrette – Mix good balsamic vinegar with olive oil, a touch of mustard and maple syrup instead of honey. This deep, slightly sweet dressing pairs especially well if you use cheddar instead of blue cheese.
- Citrus dressing – Use orange juice plus lemon, olive oil, a pinch of salt, and grated orange zest for a bright, summery twist. Great with walnuts and goat cheese.
- Tahini-based dressing – Whisk tahini, lemon juice, a little warm water, salt and a splash of maple syrup; it makes the salad earthier and richer, and is naturally vegan.
- Yogurt-herb dressing – Plain yogurt, lemon juice, chopped dill, and a dash of honey creates a tangy, cooling dressing that tones down the mustard bite.
Pairing Suggestions for Main Dishes
This salad is versatile and works as a light main or an excellent side. Think contrast: pair it with something warm and savory so its brightness can cut through richness.
For a delightful meal, pair this salad with our crispy baked green bean fries.
Consider serving our garlic parmesan chicken skewers alongside this refreshing salad.
This salad would be a great side to our honey glazed roasted brussels sprouts.
- Grilled chicken – The citrus and honey in the salad match grilled or roasted chicken beautifully.
- Roasted salmon – The salad’s acidity cleanses the palate between fatty bites of fish.
- Plant-based proteins – Serve alongside quinoa or chickpea patties for a balanced vegetarian plate.
- Hearty winter mains – Use it as a fresh counterpoint to stews or braised meats.
Ideas for Vegan and Plant-Based Adaptations
Going plant-based is straightforward here — I do it often. The goal is to keep the crunchy-sweet-salty profile without dairy or honey.
- Replace honey with maple syrup or agave when making the dressing.
- Swap mayonnaise for a vegan mayo or use mashed avocado for creaminess — avocado will change the texture to softer and more luxurious.
- Omit the blue cheese and add extra roasted nuts or seeds (pumpkin seeds are great) for bite and fat.
- Boost protein with cooked lentils, a can of rinsed chickpeas, or a scoop of shelled edamame.
- For a smoky flavor without meat, add a sprinkle of smoked paprika to the dressing.
FAQ
What dressing goes on broccoli apple salad?
A creamy dressing works great, such as the one made from olive oil, lemon juice, honey, mustard, mayo, garlic powder, and onion powder. You can also try balsamic vinaigrette or a tahini-based dressing for a different flavor.
Can I make this salad vegan?
Absolutely! To make a vegan version, you can substitute the honey with maple syrup and replace the mayonnaise with a vegan alternative or plain Greek yogurt. You can also explore using plant-based protein sources like chickpeas.
How should I store leftover broccoli apple salad?
Store any leftovers in an airtight container in the refrigerator. The salad is best eaten within a few days, but be aware that the apples might brown over time.
What can I serve with broccoli apple salad?
This salad pairs wonderfully with grilled chicken, roasted salmon, or plant-based proteins like quinoa patties. It’s a refreshing side that complements heavier main dishes!
How can I customize the salad to my liking?
Feel free to get creative! You can add different nuts like walnuts, or other dried fruits such as cranberries. Incorporating seasonal ingredients or various herbs and spices can also give your salad a unique twist.
Conclusion and Serving Recommendations
Bottom line: this broccoli apple salad is a reliable, flexible recipe you can lean on for quick weeknight dinners or potluck fare. Expect crisp broccoli, juicy apple bites, chewy dried fruit, crunchy nuts and a dressing that’s bright and slightly creamy. I usually make it for family dinners and bring it to gatherings — it’s one of those recipes that gets asked for again.
Serving tips from my kitchen:
- Serve chilled or at cool room temperature; if it’s been in the fridge, let it sit 10 minutes before serving so the olive oil softens slightly.
- If making ahead, keep nuts and cheese separate and add just before serving to maintain texture.
- Leftovers are great for lunch the next day but expect the apples to soften a bit; it still tastes great and the dressing will have melded into the broccoli.
- Yield: about 8 servings as a side. If you want it as a main, plan on smaller sides or add a cup of cooked grain or some plant protein.
If you try this recipe, please let me know what swaps you made — I’m always tinkering, and hearing how you adjust it is the best part of posting recipes.
Broccoli Apple Salad
Ingredients
Method
- In a medium bowl, hand-whisk together all dressing ingredients until thoroughly combined.
- Taste and add more salt/pepper as needed. Cover and chill until ready to use - can be made a day or two ahead.
- In a serving bowl, toss together the broccoli florets, red onion, dried cherries (or other dried fruit), and apples.
- Pour dressing over broccoli salad and toss to combine well. If not serving yet, cover and chill several hours to overnight.
- When ready to serve, toss broccoli salad again. Gently stir in almonds and cheese; serve.