This Broccoli Apple Salad is a vibrant mix of crisp broccoli, sweet apples, and crunchy almonds, all tossed in a luscious poppyseed dressing.
Packed with fiber, plant-based protein, and heart-healthy fats, it’s a nutritious way to add color and flavor to your meals.
Quick to prepare, naturally satisfying, and perfect for meal prep, this salad is ideal for everyday lunches, snacks, or side dishes.
Broccoli Apple Salad
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
Ingredients
For the Salad:
- 4 cups broccoli florets about 2 heads
- 2 cups chopped apples about 2 medium apples
- ¼ cup diced red onion
- ⅓ cup slivered almonds
- ¼ cup sunflower seeds
- ½ cup dried cranberries
For the Dressing:
- ¾ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons poppy seeds
Instructions
- Prepare the Broccoli Florets: Start by rinsing two fresh broccoli heads under cold running water to remove any dirt or residue. Pat them dry using a clean kitchen towel or paper towels. Trim off the thick stalks and cut the broccoli into small, bite-sized florets, about the size of a quarter. Uniform pieces ensure even texture and make the salad easier to toss and eat. Place the florets in a large mixing bowl.
- Chop the Apples: Select two crisp apples of your choice, such as Honeycrisp or Fuji, for a naturally sweet crunch. Rinse thoroughly, core them, and chop into small cubes, roughly the same size as the broccoli florets. This ensures a balanced bite with each forkful. If you are not serving immediately, drizzle the chopped apples with a teaspoon of lemon juice to prevent browning.
- Dice the Red Onion: Peel a small red onion and cut it in half. Slice each half into thin strips and then dice into small, uniform pieces. The red onion adds a subtle sharpness that balances the sweetness of the apples and cranberries. Add the diced onion to the large mixing bowl with broccoli and apples.
- Measure and Toast the Nuts (Optional): Measure 1/3 cup slivered almonds and 1/4 cup sunflower seeds. For extra flavor, lightly toast them in a dry skillet over medium heat for 2–3 minutes, shaking the pan occasionally until they are fragrant and golden. Let them cool slightly before adding them to the salad. Toasting enhances their crunch and brings out a richer nutty flavor.
- Add the Dried Cranberries: Measure 1/2 cup of dried cranberries and add them directly to the bowl with the broccoli, apples, onion, almonds, and sunflower seeds. The cranberries provide a tangy-sweet burst that complements the creamy dressing beautifully.
- Prepare the Poppyseed Dressing: In a separate medium-sized bowl, combine 3/4 cup plain Greek yogurt and 1/4 cup mayonnaise. Whisk together until smooth and creamy. Add 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon granulated sugar, and 1 tablespoon fresh lemon juice. Whisk again until fully combined. Finally, stir in 2 teaspoons poppy seeds. Taste the dressing and adjust sweetness or tang as desired; a little more honey or vinegar can balance the flavor according to your preference.
- Combine Salad and Dressing: Gradually drizzle the prepared dressing over the broccoli, apples, nuts, and cranberries. Start with a small amount of dressing and gently toss with a large spoon or salad tongs, ensuring all ingredients are lightly coated. Add more dressing incrementally until you achieve the desired creaminess, making sure not to oversaturate the salad.
- Chill for Optimal Flavor: Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least one hour before serving. Chilling allows the flavors to meld together, the dressing to slightly thicken, and the salad to become refreshingly crisp. This step elevates the taste and texture significantly.
- Final Toss and Serve: Before serving, give the salad one last gentle toss to redistribute the dressing and ingredients. Taste a small portion and adjust seasonings if necessary, such as adding a pinch of salt or a few extra poppy seeds. Serve chilled as a side dish, light lunch, or appetizer for gatherings.
Notes
- Balance Sweetness and Crunch: Use crisp apples like Honeycrisp or Fuji for a naturally sweet flavor and firm texture. Slightly underripe apples work best to hold their shape in the salad.
- Nuts and Seeds: Slivered almonds and sunflower seeds add crunch and heart-healthy fats. Toast them lightly to enhance their flavor. You can also swap in pecans or walnuts for variety.
- Make-Ahead Tip: Prepare the salad a few hours or even a day ahead. Toss the apples in lemon juice to prevent browning and refrigerate until ready to serve.
- Dressing Consistency: Adjust the dressing to your preference by adding a bit more yogurt or honey for creaminess and sweetness. Stir gently to coat all ingredients evenly.
- Flavor Variations: Add cooked bacon, cubed cheese, or halved grapes to create a personalized version while keeping the salad balanced and delicious.
Chef’s Secrets For Perfect Salad
Creating a perfectly balanced broccoli apple salad comes down to layering textures and flavors.
Always chop the broccoli and apples into uniform, bite-sized pieces to ensure each forkful delivers a consistent taste.
Toasting nuts before adding them elevates the flavor, while chilling the salad allows the dressing to meld with the ingredients.
Using a mix of yogurt and mayonnaise keeps the dressing creamy but light.
For an extra zing, a touch of lemon juice on the apples prevents browning while adding a subtle tartness that enhances the overall flavor profile.
Serving Suggestions For Maximum Appeal
This salad is versatile and works well in multiple settings.
Serve it as a refreshing side for grilled chicken, fish, or roasted vegetables.
It also makes a satisfying addition to brunch spreads or picnic baskets.
For a light lunch, pair it with whole-grain crackers or toasted pita bread.
Garnishing with extra nuts or fresh herbs just before serving adds visual appeal and an extra layer of texture.
This salad is also perfect for meal prepping because it retains its crispness and flavor when stored properly.
Storage Tips For Freshness
To keep this salad at its best, store it in an airtight container in the refrigerator for up to 2 days.
If making ahead, toss the apples with a little lemon juice to prevent browning.
Store the dressing separately if possible, and combine just before serving for maximum creaminess and texture.
Avoid freezing, as the broccoli and apples will lose their crunch and the dressing may separate.
Before serving leftovers, give the salad a gentle toss to redistribute the dressing and freshen the ingredients.
Frequently Asked Questions
1. Can I use frozen broccoli?
Fresh broccoli is ideal for this salad because it retains its crispness. Frozen broccoli can be used, but it must be fully thawed and patted dry to prevent excess water from diluting the dressing.
2. How do I prevent apples from browning?
Toss chopped apples with a small amount of lemon juice immediately after cutting. This adds a subtle tartness while keeping them visually appealing and fresh.
3. Can I make this salad vegan?
Yes! Replace Greek yogurt with a plant-based yogurt and mayonnaise with vegan mayonnaise. The texture will remain creamy, and the flavors will still be deliciously balanced.
4. What nuts or seeds can I substitute?
You can swap slivered almonds and sunflower seeds with pecans, walnuts, or pumpkin seeds depending on your preference. Toasting them lightly enhances their flavor and adds crunch.
5. How far ahead can I prepare this salad?
This salad can be prepared several hours in advance or even the day before.
Keep the apples tossed in lemon juice and store the salad in the refrigerator. For best results, add the dressing just before serving if storing overnight.
