Broccoli Apple Salad is that rare side that hits crunchy, creamy, sweet, and tangy all in one bite. If you ever stare at a pile of broccoli and wonder how to make it exciting, this is it. I make it on busy weeknights, for backyard cookouts, and anytime I need a no-stress dish that people actually want to eat. It takes simple ingredients, comes together fast, and tastes even better after a little chill time. Grab a cutting board, a big bowl, and let’s make something bright and fresh.
Easy Broccoli Apple Salad
This is my easiest version, the one I could make with my eyes closed. It has crisp broccoli, juicy apples, a creamy dressing, and just enough sweet chew from dried fruit. The best part is the texture. You get bite, crunch, and a little creaminess that clings to every piece. If you can chop and stir, you can nail this salad.
Ingredients
- 4 cups small broccoli florets, cut bite size
- 2 firm sweet tart apples, diced small (Honeycrisp or Pink Lady)
- 1/3 cup thinly sliced red onion
- 1/2 cup dried cranberries or golden raisins
- 1/2 cup toasted slivered almonds or roasted sunflower seeds
- Optional: 1/2 cup cooked crumbled bacon for smoky depth
- Optional: 1/2 cup shredded carrot for extra color
- Dressing: 1/3 cup mayonnaise, 1/3 cup plain Greek yogurt, 1 to 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1/4 teaspoon fine salt, black pepper to taste
Directions
- Prep the broccoli. Rinse well, dry thoroughly, and chop into small, crunchy bites. If you prefer a softer bite, blanch in boiling water for 30 seconds, then chill quickly in ice water and pat dry.
- Whisk the dressing. Stir together mayonnaise, Greek yogurt, honey, vinegar, Dijon, lemon juice, salt, and pepper until smooth. Taste and tweak. It should be bright, a touch sweet, and creamy.
- Toss the salad. In a big bowl, combine broccoli, apples, red onion, dried fruit, and nuts. Add bacon and carrot if using. Pour in most of the dressing and toss until everything is lightly coated. Add more if you like it creamier.
- Chill for 20 to 30 minutes. This helps the flavors settle and keeps the apples crisp. Stir again before serving and adjust salt, pepper, or honey to taste.
Pro tips from my kitchen:
Dry the broccoli really well so the dressing clings instead of slipping off. Toast your nuts for deeper flavor. And use firm apples so you get that clean crunch in every bite.
I brought this to book club, and three people asked for the recipe before we finished the first chapter. One friend said, I did not think I liked broccoli, but this totally changed my mind.
For anyone watching sugar or fat, you can dial the honey up or down and use more yogurt than mayo. It still tastes rich, just lighter. This version of Broccoli Apple Salad also holds up well on a buffet because it does not wilt fast like lettuce.
Tips and Variations for Creamy Broccoli Apple Salad
Keep it simple on busy nights, or dress it up for a special dinner. Here are my favorite ways to tweak it while staying true to that classic creamy crunch.
Flavor boosters and easy swaps
Pick the right apple. I love Honeycrisp for crunch and balanced sweetness. Pink Lady is great too. If your apples are super sweet, add a splash more vinegar to the dressing for balance.
Yogurt vs mayo. Want it lighter? Go half and half with Greek yogurt and mayo. All yogurt works too, but add a bit more honey and a pinch of salt to round it out.
Sweetness level. Start with 1 tablespoon of honey, then taste. If the cranberries are extra sweet, you may not need more. If you add bacon or extra mustard, you might like a second spoon of honey to keep the harmony.
Crunch control. Almonds, pecans, walnuts, or sunflower seeds all work. Toast them for 5 to 7 minutes in a dry pan over medium heat, then cool. It wakes the flavor right up.
Add-ins. Poppy seeds add a pretty speckle and a delicate crunch. A handful of shredded sharp cheddar makes it feel picnic ready. Cooked chicken turns it into a full lunch. A squeeze of lemon over the apples keeps them bright.
Make it dairy free. Use a good quality mayonnaise and skip the yogurt. The dressing will still be creamy, especially if you whisk it well and let it chill.
Make it vegan. Use vegan mayo and maple syrup instead of honey. Add roasted chickpeas for protein and extra crunch.
Season like you mean it. A pinch more salt and a twist of black pepper at the end can make everything pop. If the flavor is flat, add 1 teaspoon more vinegar to spark it up.
Once you lock in your favorite combo, this Broccoli Apple Salad becomes that reliable recipe you can make from memory. It is flexible, dependable, and always welcome at the table.
How to Store Leftovers
This salad chills like a champ. Pop leftovers into an airtight container and refrigerate within two hours of making it. It tastes best within 3 days. The apples keep their bite thanks to the lemon in the dressing, and the broccoli stays crisp.
If you know you will have leftovers, keep some dressing aside and toss it in right before serving day two or three. That refresh adds creaminess back to the party. If the salad tightens up in the fridge, stir in a splash of lemon juice or a teaspoon of mayo to loosen and brighten.
Food safety notes I follow at home: wash produce well, dry it thoroughly, and keep proteins like bacon refrigerated separately until serving. Always use clean utensils when scooping from the container to keep it fresh longer.
If you plan to meal prep, pack the nuts separately so they stay crunchy, then sprinkle them on just before eating. That small move keeps the texture amazing.
What To Serve With Broccoli Apple Salad
I treat this as a refreshing counter to richer mains, but it also shines at casual lunches. Try a few of these pairings when you want a balanced plate.
- Grilled chicken thighs or lemon pepper chicken breasts for a protein boost
- Salmon, especially with a light citrus glaze
- Pulled pork or slow cooker ribs for a sweet and savory combo
- Turkey burgers or classic beef burgers on a summer night
- Quiche, frittata, or egg muffins for brunch
- Soup and salad combo with tomato basil or chicken noodle
- Simple grain bowls with quinoa or farro to make it extra filling
When I am hosting, I set the salad out first because it travels well and does not wilt. It stays bright on the table and earns compliments right away. Honestly, that little moment of someone saying wow, what is in this is half the fun of making it.
More Side Salad Recipes
If this salad hits the spot, you will probably love having a few more easy sides in your back pocket too. I keep these in my rotation when I want quick, fresh, and make ahead friendly dishes.
Creamy coleslaw with a light yogurt dressing is always a hit next to grilled meats. A classic cucumber salad with vinegar and dill is simple and so refreshing. If you are into crunch, try a shaved Brussels sprouts salad with lemon, olive oil, and a handful of grated Parmesan. For something heartier, a quinoa salad with cherry tomatoes, cucumbers, and a lemony vinaigrette holds up great for lunches.
All of these play nicely with the vibes of Broccoli Apple Salad because they share that same balance of freshness and flavor without being fussy. Pick one or two and you have a colorful spread with very little effort.
Common Questions
Do I need to cook the broccoli first? Not required. I like it raw for crunch. If you want it softer, blanch for 30 seconds, chill in ice water, and dry well before tossing.
Which apples work best? Firm ones like Honeycrisp, Pink Lady, Fuji, or Gala. Softer apples can turn mealy. A squeeze of lemon helps keep them from browning.
Can I make it ahead? Yes. Toss everything together and chill for up to 24 hours. For the best texture, add nuts right before serving.
How can I make it lighter? Use more Greek yogurt than mayo, and sweeten with a little honey. Season well so the flavor stays bright.
What if my salad tastes flat? Add a pinch of salt and a splash of apple cider vinegar or lemon. Small tweaks bring it to life fast.
Ready to Toss It Together?
There is a reason this Broccoli Apple Salad keeps showing up at potlucks and family dinners. It is simple to make, easy to tweak, and delivers that perfect crunchy creamy balance every time. Follow the tips, make it your own, and let the fridge do a little of the work. I hope it brings the same happy chatter to your table that it brings to mine. Now grab a big bowl and dig in. 
Easy Broccoli Apple Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A crunchy and creamy side salad that combines fresh broccoli and apples with a tangy dressing, perfect for busy weeknights and casual gatherings.
Ingredients
- 4 cups small broccoli florets, cut bite size
- 2 firm sweet tart apples, diced small (Honeycrisp or Pink Lady)
- 1/3 cup thinly sliced red onion
- 1/2 cup dried cranberries or golden raisins
- 1/2 cup toasted slivered almonds or roasted sunflower seeds
- Optional: 1/2 cup cooked crumbled bacon for smoky depth
- Optional: 1/2 cup shredded carrot for extra color
- Dressing: 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 1 to 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon fine salt
- Black pepper to taste
Instructions
- Prep the broccoli by rinsing well, drying thoroughly, and chopping into small, crunchy bites. Blanch if a softer bite is preferred.
- Whisk together the dressing ingredients (mayonnaise, Greek yogurt, honey, vinegar, Dijon, lemon juice, salt, and pepper) until smooth.
- In a large bowl, combine broccoli, apples, red onion, dried fruit, and nuts. Add bacon and carrot if desired. Pour in most of the dressing and toss to coat.
- Chill for 20 to 30 minutes to let flavors settle. Stir again before serving and adjust seasoning to taste.
Notes
Dry the broccoli thoroughly for better dressing adherence. Use firm apples for crunch, and toast nuts for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg