Broccoli Apple Salad is a crisp, colorful, and refreshing blend of textures and flavors a mix of crunchy broccoli, sweet apples, chewy dried fruit, and nutty walnuts all tossed in a creamy honey-yogurt dressing. It’s the kind of salad that feels light yet satisfying, perfect for potlucks, picnics, or a nutritious everyday lunch.
This version puts a wholesome spin on the classic by using Greek yogurt for creaminess and natural sweetness from honey instead of refined sugar. Every bite is bright, tangy, and balanced with just the right crunch a delicious way to bring freshness to your table any time of year.
Why You’ll Love This Broccoli Apple Salad
This Broccoli Apple Salad celebrates simple, fresh ingredients that come together into something extraordinary. It’s crunchy yet creamy, sweet yet tangy delivering a burst of flavor with every forkful. The honey-yogurt dressing adds a luscious creaminess without being heavy, making it wholesome and satisfying.
Perfect for any season, it’s a go-to side dish that’s easy to make, great for meal prep, and loved by both kids and adults alike. One bite, and you’ll see why it’s the ultimate balance of healthy comfort food and refreshing salad goodness.
Ingredients
Salad
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4 cups small diced broccoli florets
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2 small Gala apples, cored and diced
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1 cup walnuts
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1 cup matchstick carrots, roughly chopped
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½ cup golden raisins or dried cranberries
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¼ cup chopped red onion
Dressing
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¾ cup plain Greek yogurt
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⅓ cup full-fat mayonnaise (such as Hellmann’s or Best Foods)
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1½ tablespoons apple cider vinegar
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3 tablespoons honey
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Salt, to taste
Step-by-Step Method
Step 1: Prepare the broccoli
Chop the broccoli into small, bite-sized florets. For a more tender bite, blanch briefly in boiling water for 30 seconds, then cool immediately in ice water and drain well. If you love a crunchier texture, keep it raw.
Step 2: Prep the apples and other ingredients
Dice the apples into small cubes, leaving the skin on for extra color and fiber. To prevent browning, toss them with a little lemon juice if desired. Roughly chop the walnuts for even distribution throughout the salad. Prepare the carrots, raisins or cranberries, and red onion so they’re ready to mix.
Step 3: Make the dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, and honey until smooth and creamy. Add a pinch of salt to balance the sweetness. Taste and adjust to your preference more honey for sweetness or a splash more vinegar for extra tang.
Step 4: Toss the salad
In a large mixing bowl, combine the broccoli, apples, walnuts, carrots, raisins, and red onion. Pour the dressing over the top and toss well until everything is evenly coated. Make sure the dressing reaches all the nooks of the broccoli without clumping.
Step 5: Chill and serve
Cover the bowl and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the dressing to thicken slightly for a perfectly creamy texture.
Before serving, give the salad a quick toss and garnish with additional walnuts or dried fruit if desired.
Expert Tips for Success
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Choose crisp apples: Gala, Fuji, or Honeycrisp hold their texture best and offer the right sweetness.
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For extra creaminess: Mix in a spoonful of additional yogurt or mayonnaise just before serving if it seems dry after chilling.
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Make ahead: This salad tastes even better after resting just keep the apples and dressing separate until serving to maintain freshness.
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Balance the flavors: If your apples are very sweet, add an extra splash of vinegar to brighten things up.
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Nut-free version: Swap walnuts with roasted sunflower seeds or pumpkin seeds for crunch.
Tasty Variations to Try
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Autumn harvest twist: Swap golden raisins for dried cranberries and add a few pomegranate arils for color.
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Add protein: Toss in lightly seasoned grilled chicken for a filling, balanced meal.
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Tropical flavor: Use diced pineapple and shredded coconut for a fruity, summer-ready version.
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Double the crunch: Add roasted chickpeas or slivered almonds for extra texture.
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Spiced version: Mix a pinch of ground cinnamon into the dressing for a warm fall flavor.
Serving Ideas
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Lunch main: Serve as a light yet filling meal with a slice of whole-grain bread or soup on the side.
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Picnic or potluck: A sturdy salad that travels well and doesn’t wilt easily like leafy greens.
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Side dish: Pairs wonderfully with roasted chicken, grilled fish, or veggie-based mains.
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Holiday table: Bright, colorful, and fresh an ideal complement to rich fall and winter dishes.
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Healthy snack: Keep a small portion in the fridge for a quick, nutrient-packed mid-day bite.
Frequently Asked Questions
Can I use frozen broccoli?
Not recommended frozen broccoli becomes too soft once thawed. Fresh broccoli keeps the salad crisp and flavorful.
How long does Broccoli Apple Salad last?
Stored in an airtight container in the fridge, it stays fresh for up to 3 days. Stir before serving to redistribute the dressing.
Can I make it dairy-free?
Yes! Replace the Greek yogurt and mayonnaise with dairy-free alternatives like cashew yogurt and vegan mayo. The dressing will still be creamy and delicious.
What kind of vinegar works best?
Apple cider vinegar gives a mild sweetness that pairs beautifully with apples, but you can substitute white wine vinegar or even lemon juice.
Is this salad suitable for meal prep?
Absolutely. Make the dressing and prep the vegetables separately, then mix everything together when ready to eat to keep the broccoli crisp.
Broccoli Apple Salad
- Total Time: 50
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Fresh, colorful salad blending crisp broccoli, sweet apples, chewy dried fruit, and crunchy walnuts in a creamy honey-yogurt dressing. Nutritious, refreshing, and perfect for potlucks or quick lunches.
Ingredients
Salad
4 cups small diced broccoli florets
2 small Gala apples, cored and diced
1 cup walnuts, roughly chopped
1 cup matchstick carrots, roughly chopped
½ cup golden raisins or dried cranberries
¼ cup chopped red onion
Dressing
¾ cup plain Greek yogurt
⅓ cup full-fat mayonnaise
1½ tbsp apple cider vinegar
3 tbsp honey
Salt, to taste
Instructions
- Chop broccoli into bite-sized pieces. Optional: blanch 30 seconds in boiling water, cool in ice water, drain well for softer texture.
- Dice apples (toss with lemon juice if desired), chop walnuts, and prep carrots, raisins, and red onion.
- Whisk Greek yogurt, mayonnaise, apple cider vinegar, honey, and salt in a bowl until smooth. Adjust sweetness or tang as preferred.
- Combine broccoli, apples, walnuts, carrots, raisins, and onion in large bowl.
- Pour dressing over salad and toss thoroughly to coat.
- Refrigerate 30 minutes to blend flavors. Toss again before serving. Garnish with extra walnuts or dried fruit if desired.
Notes
Gala, Fuji, or Honeycrisp apples provide ideal texture and sweetness.
Add extra yogurt or mayo before serving if salad thickens after chilling.
Make ahead up to 1 day; store apples separately to prevent browning.
Substitute nuts with sunflower or pumpkin seeds for a nut-free option.
Keeps well up to 3 days refrigerated.
- Prep Time: 20
- Cook Time: 2
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: broccoli apple salad, honey yogurt dressing, apple walnut salad, healthy broccoli salad, fall salad recipe
