Ingredients:
For the Salad:
1 large Honeycrisp apple, cored and chopped
4 cups broccoli florets, chopped small
½ small red onion, thinly sliced
⅓ cup dried cranberries
¼ cup slivered or sliced almonds, toasted
½ cp shredded carrots (optional)
½ cup crumbled feta or goat cheese (optional)
For the Creamy Dressing:
½ cup plain Greek yogurt (or mayo, or a mix of both)
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt & pepper to taste
Instructions:
Prepare the broccoli:
Chop broccoli into very small florets. Blanching is optional — if you prefer a slightly tender bite, blanch for 1 minute in boiling water, then transfer to ice water.
Toast the almonds (optional):
Toast in a dry skillet over medium heat for 3–4 minutes until golden. Set aside.
Make the dressing:
In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Assemble the salad:
In a large bowl, combine broccoli, chopped apple, onion, cranberries, almonds, carrots (if using), and feta.
Toss it all:
Pour the dressing over the salad. Mix well until everything is evenly coated.
Chill & serve:
Let it sit for at least 15 minutes to blend flavors or serve immediately.
Tips & Variations:
Make it vegan: Use maple syrup and vegan yogurt or vegan mayo.
Make it nut-free: Substitute sunflower seeds or pumpkin seeds.
Add protein: Add grilled chicken or chickpeas for a full meal.
Nutritional Info (Per Serving – approx. 6 servings):
Nutrient Amount
Calories ~180 kcal
Carbohydrates 18–22g
Protein 5–7g
Fat 8–10g
Fiber 3–4g
Sugar 10–12g
Sodium ~150mg
Note: Nutritional values vary depending on yogurt/mayo, cheese, and sweetener used.
Q&A:
Q: Can I make this ahead of time?
A: Yes! It tastes even better after chilling for a few hours. Just add almonds right before serving to keep them crunchy.
Q: Can I use another apple variety?
A: Sure, but Honeycrisp is ideal due to its crisp texture and balanced sweetness.
Q: Is blanching the broccoli necessary?
A: Not at all — raw broccoli gives the best crunch. Blanch if you prefer it a bit softer.
Q: What can I substitute for dried cranberries?
A: Try raisins, chopped dried apricots, or pomegranate arils.