Description
A vibrant, crunchy salad that combines sweet Honeycrisp apples with crisp broccoli, toasted nuts, and a creamy tangy dressing. Perfect for fall gatherings, picnics, or as a wholesome side to any meal.
Ingredients
- 4 cups broccoli florets, chopped into bite-sized pieces
- 1 large Honeycrisp apple, chopped
- 1/2 small red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup chopped toasted almonds or sunflower seeds
- 1/4 cup crumbled feta cheese (optional)
- 1/2 cup plain Greek yogurt (or mayo for a classic version)
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chopped broccoli, Honeycrisp apple, red onion, dried cranberries, and toasted nuts.
- In a separate bowl, whisk together the Greek yogurt, honey, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and creamy.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Fold in the feta cheese, if using.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- For a nut-free version, use sunflower seeds instead of almonds.
- You can substitute mayo for Greek yogurt for a richer, classic flavor.
- Add cooked quinoa or grilled chicken for a heartier meal.
- This salad keeps well in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
