Honeycrisp Apple Broccoli Salad A Refreshing Delight!
A refreshing salad featuring Honeycrisp apples and broccoli, completed with a tangy dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons honey
- 2 tablespoons whole grain mustard
- 1 tablespoon mayonnaise (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 12 oz broccoli florets (bite-sized pieces)
- ¼ cup red onion, finely chopped
- ¼ cup dried cherries (or raisins/dried cranberries)
- 1 large Honeycrisp apple, chopped (tossed in lemon juice)
- ½ cup roasted almonds (slivered or sliced)
- ¼ cup crumbled blue cheese or shredded extra-sharp white cheddar
Instructions
- In a medium bowl, combine olive oil, lemon juice, honey, mustard, mayonnaise (if using), garlic powder, onion powder, salt, and pepper.
- Whisk until emulsified. Taste and adjust seasoning. Cover and refrigerate until ready to use.
- In a large serving bowl, add broccoli florets, red onion, dried cherries, and apple.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Cover the salad and refrigerate for at least 1 hour (or overnight for better flavor).
- Toss the salad again to redistribute the dressing.
- Gently mix in the almonds and crumbled cheese.
- Serve immediately and enjoy!
Notes
- For a vegan option, omit the mayonnaise and cheese.
- Store leftovers in the refrigerator for up to 2 days.
- Adjust sweetness by adding more or less honey.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 12g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg