Summer Favorite: Honeycrisp & Broccoli Salad Recipe

I just made a Honeycrisp Apple Broccoli Salad Recipe that stays crisp for days and will ruin every other cookout side you bring.

I’m obsessed with this Honeycrisp & broccoli salad because it actually stays crisp for days and hits every texture I want. I love the snap of broccoli and the sweet-crisp pop of Honeycrisp apples, plus toasted sunflower seeds for crunch.

It’s not fussy, just bold flavors that make me reach for seconds at every cookout. But what sells it is the balance, tang, sweet, salty, without pretending to be fancy.

I post this as my go-to Apple Broccoli Salad and even call it my Honeycrisp Apple Broccoli Salad Recipe when friends beg, and I never share the last scoop, seriously.

Ingredients

• Broccoli — crunchy green base that’s fresh and slightly bitter.
• Honeycrisp apples — sweet, juicy crunch; you’ll get big apple bites.
• Bacon — salty, crispy protein that makes it feel indulgent.
• Sharp cheddar — melty tang that plays nice with sweet apple.
• Dried cranberries — chewy bursts of sweetness, like tiny candies.
• Sunflower seeds — toasty crunch; also swap in almonds if you want.
• Mayonnaise — creamy backbone that holds everything together without fuss.
• Greek yogurt — adds tang and lightness, so it’s not too heavy.
• Apple cider vinegar — brightens the dressing with a little zip.
• Honey — soft sweetness that ties the dressing together.
• Granulated sugar — balances tartness; just a tiny sweet nudge.
• Red onion — sharp, zesty bite that wakes up the salad.
• Lemon juice — optional touch to stop apples from browning.
• Salt and pepper — simple seasonings that make everything taste right.

Ingredient Quantities

• 4 cups broccoli florets, cut bite size
• 2 medium Honeycrisp apples, cored and chopped (leave skin on)
• 6 slices bacon, cooked crisp and crumbled
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds, toasted (or sliced almonds)
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1/4 cup red onion, finely diced
• 1 teaspoon lemon juice (optional, to keep apples from browning)
• Salt and freshly ground black pepper, to taste

How to Make this

1. Cook the bacon until super crisp in a skillet or bake it on a sheet at 400F, then drain on paper towels and crumble; reserve a little bacon fat if you want extra flavor later.

2. Toast the sunflower seeds (or almonds) in the same skillet for 2 to 3 minutes over medium heat, stirring, until fragrant; let cool.

3. Chop broccoli into bite size florets and rinse well; if you like them slightly tender, blanch in boiling salted water for 30 seconds then plunge into ice water, otherwise leave raw for max crunch.

4. Core and chop the Honeycrisp apples with the skin on; toss with 1 teaspoon lemon juice if you want to slow browning.

5. In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt or sour cream, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon granulated sugar, and salt and pepper to taste until smooth and balanced.

6. Finely dice 1/4 cup red onion and add it to the dressing so it softens the bite a bit while sitting.

7. In a large mixing bowl combine broccoli, chopped apples, crumbled bacon, 1 cup shredded sharp cheddar, 1/2 cup dried cranberries, and the toasted seeds.

8. Pour the dressing over the salad and toss gently but thoroughly so everything is coated; taste and adjust salt, pepper, or a touch more honey or vinegar if needed.

9. Chill at least 30 minutes to meld flavors. This salad keeps crisp in the fridge for days, just give it a quick toss before serving and sprinkle any reserved crunchy bits on top.

Equipment Needed

1. Large skillet or rimmed baking sheet (for bacon and toasting seeds)
2. Cutting board and a sharp chef knife (for broccoli, apples, onion)
3. Large mixing bowl (to combine the salad)
4. Medium bowl and whisk (for the dressing)
5. Measuring cups and spoons
6. Colander or slotted spoon (to drain/blanch broccoli)
7. Tongs or spatula (to handle bacon and toss salad)
8. Cheese grater (for the cheddar)
9. Paper towels and a small plate (to drain and crumble bacon)

FAQ

Summer Favorite: Honeycrisp & Broccoli Salad Recipe Substitutions and Variations

• Bacon: swap with turkey bacon, pancetta, or cooked smoked tofu for a vegetarian option, they still give that salty, smoky crunch.
• Sharp cheddar: use Monterey Jack, Colby, or grated Gruyere if you want a milder or slightly nuttier flavor.
• Mayonnaise / Greek yogurt: replace mayo with plain Greek yogurt for a lighter salad, or use half mayo half sour cream, or try vegan mayo to make it dairy free.
• Broccoli or Honeycrisp apples: for broccoli use cauliflower florets instead, and for the Honeycrisp apples you can use Fuji, Gala, or Pink Lady, they all keep crunch and sweetness.

Pro Tips

1. Cook the bacon a little extra so it stays crunchy in the salad, then break it into different sized pieces. Big chunks give flavor, tiny bits give saltiness. Save a teaspoon or two of the bacon fat and stir it into the dressing if you want a smokier, deeper taste.

2. If you like a softer broccoli, blanch it 30 seconds like you said, but dont skip the ice bath. It stops cooking fast and keeps color bright. If you’re serving soon, chop the broccoli a bit smaller so every bite has apple and cheese too.

3. Toss the apples with lemon juice right away, then put them in the fridge uncovered on a plate for 10 to 15 minutes. That extra chill helps them stay crisp and keeps the dressing from making them soggy. If you want even more crunch, use half Honeycrisp and half Granny Smith for a tart contrast.

4. Make the dressing a little ahead and let it sit with the diced red onion for 20 to 30 minutes. The onion softens and mellows, which wakes the whole salad up. Taste before adding more sugar or honey, because the bacon and cranberries already add sweetness so you might not need all of it.