Description
A vibrant, crisp salad combining fresh broccoli florets, juicy Honeycrisp apples, sweet dried cranberries, and crunchy toasted almonds, all tossed in a tangy, creamy dressing. Perfect as a side dish or a light lunch, this salad is a refreshing mix of textures and flavors.
Ingredients
Scale
- 4 cups fresh broccoli florets, chopped small
- 2 Honeycrisp apples, diced
- 1/2 cup dried cranberries
- 1/3 cup toasted sliced almonds
- 1/4 cup thinly sliced red onion (optional)
- 1/3 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and black pepper to taste
- 1 teaspoon lemon juice (to prevent apple browning)
Instructions
- Wash and dry broccoli thoroughly. Cut into small, bite-sized florets.
- Dice Honeycrisp apples, leaving the skin on. Toss with lemon juice to prevent browning.
- Toast sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently.
- In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper.
- In a large bowl, combine broccoli, apples, cranberries, and red onion.
- Pour dressing over the salad and toss until evenly coated.
- Sprinkle toasted almonds on top just before serving.
- Chill for 15–30 minutes before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 3 minutes