Broccoli Apple Salad Recipe

I pair broccoli and apple with toasted pecans and a subtle vinaigrette in a Broccoli Salad that hides a clever twist you won’t expect.

I keep coming back to this Broccoli Apple Salad because it somehow hits fresh and crunchy and a little bit unexpected. Crisp broccoli florets meet the juicy bite of apple and make me wonder why simple things can taste like a secret.

It’s the kind of Apple Salad you bring to potlucks and people ask for the recipe even though you say you just winged it. I never planned to have a Broccoli Salad Recipe that’s this addictive, but here we are, and I promise once you try it youll be thinking about it all week

Ingredients

• Crunchy, high in fiber and vitamin C, adds fresh vegetable heft and bite.
• Sweet and tart, supplies natural sugars and fiber, gives juicy crunch and brightness.
• Savory, smoky, mostly fat and protein, adds salty richness and chewy texture.
• Sharp cheese brings protein, calcium and bold flavor, melts slightly into salad.
• Sweet and tart chewy bites, add sugar and color, not the healthiest snack.
• Tiny crunch, plant protein, vitamin E and healthy fats, makes it more filling.
• Toasty nuts add crunch, heart healthy fats and some fiber, good flavor hit.
• Creamy dressing balances sweet and tangy, adds calories, but keeps salad cohesive.

Ingredient Quantities

• 4 cups broccoli florets (about 1 large head), bite-sized
• 1 large apple, cored and diced (Granny Smith or Honeycrisp)
• 1/2 cup red onion, finely chopped
• 3/4 cup dried cranberries or raisins
• 1/2 cup sunflower seeds
• 1/2 cup chopped pecans or sliced almonds
• 6 strips bacon, crumbled
• 1 cup shredded sharp cheddar cheese
• 3/4 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 2 tablespoons apple cider vinegar
• 1 to 2 tablespoons honey or 1 tablespoon granulated sugar
• Salt and freshly ground black pepper, to taste

How to Make this

1. Cook 6 strips of bacon in a skillet over medium heat until crisp, drain on paper towels and crumble; you can save a tablespoon of the bacon fat if you want extra flavor when toasting the seeds and nuts.

2. In the same skillet or a dry pan, toast 1/2 cup sunflower seeds and 1/2 cup chopped pecans or sliced almonds over medium heat until they smell nutty, 2 to 4 minutes, then let cool. Don’t walk away or they’ll burn.

3. Prep the produce: cut about 4 cups broccoli florets into bite sized pieces, core and dice 1 large apple (Granny Smith or Honeycrisp), and finely chop 1/2 cup red onion. If you want softer broccoli, blanch 30 seconds in boiling water then shock in ice water and drain well.

4. Make the dressing: whisk together 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream, 2 tablespoons apple cider vinegar, and 1 to 2 tablespoons honey or 1 tablespoon sugar; season with salt and freshly ground black pepper to taste. Taste and tweak a bit if needed.

5. In a large bowl combine the broccoli, diced apple, chopped red onion, 3/4 cup dried cranberries or raisins, the toasted seeds and nuts, the crumbled bacon, and 1 cup shredded sharp cheddar cheese.

6. Pour the dressing over the salad and toss thoroughly so everything’s coated. Save a little bacon, nuts and cheese to sprinkle on top if you like for looks and crunch.

7. Season again with salt and pepper if needed, remembering the bacon and cheese add saltiness so go easy.

8. Chill the salad for at least 30 minutes so the flavors meld and the dressing softens the broccoli a bit; give it one more toss before serving.

9. Serve cold or at cool room temperature. This is best within a day for crisp apples, but still tastes great after a few hours.

Equipment Needed

1. Large heavy skillet or frying pan for cooking bacon and toasting seeds
2. Large mixing bowl for the salad
3. Cutting board and a sharp chef’s knife for florets, apple and onion
4. Measuring cups and spoons for the dressing and dry ingredients
5. Small bowl or mason jar plus a whisk or fork to mix the dressing
6. Plate or baking sheet lined with paper towels to drain the bacon
7. Saucepan and a bowl with ice for optional broccoli blanching
8. Cheese grater (if using a block) and a large spoon or salad tongs for tossing and serving

FAQ

Broccoli Apple Salad Recipe Substitutions and Variations

• Apple: swap with a firm pear (Bosc or Anjou) or halved seedless grapes for similar crunch and sweetness, or chopped jicama if you want crunch but less sugar.
• Bacon: use cooked turkey bacon or chopped pancetta, or for a vegetarian option try smoked tempeh or crisped chickpeas for that smoky crunch.
• Sharp cheddar: replace with crumbled feta or goat cheese for a tangy bite, or Monterey Jack if you prefer something milder and creamier.
• Sunflower seeds / pecans: swap with pumpkin seeds, chopped walnuts or sliced almonds; and dried cranberries can be swapped for dried cherries or raisins if thats what you have.

Pro Tips

– Toast the seeds and nuts in a tablespoon of the reserved bacon fat if you saved it. It gives a smoky, deeper flavor that store-bought toasted nuts dont have, but watch them carefully cause they go from golden to burned in seconds.

– Keep the apple from turning brown by tossing the diced pieces in a little lemon juice or a splash of the dressing right after you cut them. If you hate the extra acid, slice them last and add them just before serving so they stay crisp.

– If you want less raw crunch, briefly blanch the broccoli and then shock it in ice water, but dry it really well in a salad spinner or with paper towels before adding dressing. Watery florets = watered down dressing and limp salad.

– Taste the dressing and tweak it. Add more honey if it needs sweetness, more vinegar for zip, or a tiny splash of milk or water to loosen it if it feels too thick. Remember bacon and cheddar add salt so go easy when seasoning.

– For easiest make-ahead: prep and store components separately — dressing, toasted nuts, crumbled bacon, chopped produce — then toss everything together 20 to 30 minutes before serving. That keeps textures bright and makes last minute adjustments easier.